If there is one cake that everyone likes it’s the old- fashioned vanilla cake. Savouring a thick slice of freshly baked vanilla cake with a strong cup of tea on a warm afternoon, now that is what I call relaxation. As a bonus, the delicious aroma that fills your home while the cake bakes will make you want to bake this cake again and again. In fact, it requires so little effort and time that you will wonder why you haven’t baked one before.
- 125g Butter
- 3/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 2 cups Self Raising Flour
- 1/2 cup Milk
- Preheat oven to 180 deg Celsius. Grease a 20cm round cake tin and line bottom with baking paper. Alternatively, line a 12 cup deep patty tin with cupcake cases.
- Beat butter and sugar until light and creamy. Its preferable to use electric beaters but you can give your arms a fantastic workout by creaming the mixture together using a wooden spoon. I always choose the beaters because its….easier? faster? Or maybe just because I’m lazy…
- Add eggs, one at a time. Beat well after each addition.
- Add vanilla essence and beat until combined.
- Fold in sifted flour alternately with milk. Stir until just combined and mixture is almost smooth.
- Pour mixture into tin or cupcake cases. For large cake, bake for 45 minutes or till skewer comes out clean when inserted into the centre. For cupcakes, bake for 15 to 20 minutes or till lightly golden on top.
- Leave in tin for 10 minutes before turning out onto a wire rack to cool.
- Sit back and enjoy your freshly baked cake with a cup of tea.