An easy vanilla cake recipe

SERVES 6

INGREDIENTS

 

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

METHOD

 

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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