An easy vanilla cake recipe




175g (6oz) margarine or softened butter


175g (6oz) caster sugar


3 large eggs


175g (6oz) self-raising flour, sifted


1tsp baking powder


1tsp vanilla extract


pinch of salt



Step 1


Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.


Step 2


Put all the ingredients into 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.


Step 3


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 cooked 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 into the centre of the cake - it should come out clean.


Step 4


Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn it out onto a wire rack to cool. Serve dusted with icing sugar.




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