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Vanilla Cake

Vanilla Cake

This is a simple recipe which doesn’t have too much of a technique in preparing it. It can be served with a dollop of whipped cream while having a hot cup of tea or coffee.


bar Vanilla Cake

Picture by Werner Van Peppen

Makes 6-8 slices
Ingredients:

75g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 eggs
175g (6oz) self-raising flour, sifted
1 tsp baking powder
1 tsp vanilla extract or Littlepod Vanilla Paste
pinch of salt

Method:

Preheat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine. Line the tin with greaseproof paper or non-stick baking parchment to fit the base of the tin and also around the inside of the edge.
Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth.
Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is baked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer or a toothpick or cocktail stick into the centre of the cake - it should come out clean.
Allow the cake to sit in the tin for 5 to 10 minutes to cool, then gently run a knife around the edge and turn the cake out onto a wire rack or stand to cool. Serve dusted with a little icing sugar.

(c) 2012

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