Sunday, February 5, 2012

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.


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

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.


1 comment:

  1. Thanks to share with us this vanilla cake recepies.It look so testy and yummy.I really like to make this recepies.

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