Vanilla butter cake
Vanilla butter cake. Photo / Supplied
By Donna Hay
Serves 6-8
150g butter, softened
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups plain flour, sifted
3 tsp baking powder, sifted
3/4 cup milk
Raspberry jam, for spreading
Icing sugar, for dusting
Whipped cream, to serve.
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups plain flour, sifted
3 tsp baking powder, sifted
3/4 cup milk
Raspberry jam, for spreading
Icing sugar, for dusting
Whipped cream, to serve.
Preheat oven to 160C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
Gradually add the eggs and beat until well combined. Add the flour, baking powder and milk and beat until just combined.
Spoon into a lightly greased 20cm-round cake tin lined with non-stick baking paper and bake for 50 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes.
Turn out on to a wire rack to cool completely. Cut the cake in half and spread the bottom half with the jam.
Sandwich with the remaining half, dust with icing sugar and serve with cream.
