Easy Vanilla Cake Recipe - great for kids' afternoon tea

In my favourite cookbook The Woman's Weekly Bake, this cake is called Cut-And-Keep Butter cake. However, our family calls it the Cut-And-Eat Cake as it never lasts long.

 Source - AWW

It's an all-in-one-go cake that is super easy to whip up. My 8 year old daughter makes this totally by herself all the time.  I love recipes that are simple and work every time.

INGREDIENTS

125g butter, softened
1 teaspoon vanilla extract
1¼ cups (275g) caster sugar
3 eggs
1 cup (150g) plain flour
½ cup (75g) self-raising flour
¼ teaspoon bicarbonate of soda
½ cup (125ml) milk

METHOD

Preheat oven to 160°C/140°C fan-forced. Grease deep 20cm-round cake pan; line base with baking paper.

Beat ingredients in medium bowl on low speed with electric mixer until just combined. Increase speed to medium; beat about 3 minutes or until mixture
is smooth and pale in colour.

Spread mixture into pan; bake about 1¼ hours. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool. Dust cake with sifted icing sugar, if desired.

**

We usually just use sifted icing sugar but here's my effort from today.



Today we celebrated my mother-in-law's 70th birthday and I made the birthday cake using this recipe. I made 2 cakes, levelled them off and joined them together with icing to make it tall and grand.  The icing I made was a white chocolate ganache buttercream.  The piped rose shape is made by using the Wilton Piping Tip Number 106. Just start in the centre of each flower and circle around in a spiral until you have the size flower you want.

I'm still on my detox so I didn't eat any but looking at all the empty plates around the table after lunch, I think it went down well.

Let me know what you think if you try this recipe.

cheers

Fiona