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VANILLA BUTTER CAKE
125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
2 cups (300g) self raising flour, sifted
¾ cup/ 185ml milk
1. Pre-heat oven to 180ºC. Lightly grease
and line the base and side of 2 x 20cm
round cake pans or one deep 22cm
round cake pan.
2. Assemble Mixer using scraper beater.
3. Using Creaming/Beating setting,
beat butter and sugar until light and
fluffy,about 3 minutes.
4. Add vanilla essence, add eggs one at
a time, beat well after each addition.,
about 1 minute.
5. Using Folding/ Kneading setting, slowly
add flour and milk alternately, to form
a smooth batter. Divide mixture evenly
between cake pans.
6. Bake for 30-50 minutes or until cooked
through when a skewer inserted into
the middle comes out clean and
golden. Turn out onto wire rack to cool.
When cool, cover cake with Vienna
cream frosting (Recipe page 46) if
desired or lightly dust with sifted
icing sugar.
VARIATIONS:
COCONUT CAKE
1 quantity Vanilla Butter Cake mixture
½ cup desiccated coconut
1 quantity Vanilla Icing
Extra desiccated coconut, for sprinkling
Step 4: Slowly add flour, coconut and
milk alternately, to form a smooth batter.
When cool, cover cake with Vienna cream
frosting (Recipe page 46) and sprinkle with
extra coconut if desired.
COFFEE CAKE
1 quantity Vanilla Butter Cake mixture
2 teaspoons instant coffee granules,
dissolved in
1 tablespoon boiling water
Step 3: (Omit vanilla essence) add
dissolved coffee, add eggs one at a time,
beat well after each addition. When cool,
cover cake with Coffee icing (Recipe Page
46) if desired.
SULTANA OR CHERRY CAKE
1 quantity Vanilla Butter Cake mixture
¾cup sultanas or glace cherries
Step 4: Slowly add flour and milk
alternately, to form a smooth batter. Using
Light Mixing setting fold in sultanas or
cherries. Do not over mix.
MARBLE CAKE
1 quantity Vanilla Butter Cake mixture
1 tablespoon cocoa
2-3 drops red food colouring
Step 5: Divide mixture into three equal
parts. Into one-third stir the cocoa and
to another third add 2-3 drops red food
colouring to make a pink mixture. Spoon
the three mixtures, in stripes, into lightly
greased and base lined 20cm square cake
pan. Use a knife to twirl the three mixtures.
When cool, cover cake with alternate
Pink and chocolate icing (Recipe page 46)
if desired.
CAKES AND SPONGES
BEM800_IB_Issue_0110.indd 44 10/12/09 10:00 AM