Basic vanilla buttercake

The simple things are often the best.
Basic vanilla buttercake
1H 30M

A good basic, light cake that is perfect as a base for kids’ birthday cakes. It is also nice plain or with cream and berries.

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How to line a baking tine

1. Use softened butter to grease the pan, brushing it all over the base and sides. (It’s better to use butter than cooking oil spray because it adheres better to the baking paper.)

2. For the sides of the pan, cut a long strip of baking paper and wrap it all the way around; it should be about 4cm higher than the pan.

3. Fold a two centimetre crease along one edge, snipping it with scissors to create a fringe. Wrap this strip around the inside of the pan, pressing the fringe around the base. Brush the fringe with a little more butter.

4. Using a pencil, trace around the base of the pan onto a sheet of baking paper.

5. Fold the paper in half twice, and cut around your traced line, before pressing it in to the base of the greased pan.

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1.Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) square cake pan; line base and sides with baking paper.
2.Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.
3.Bake cake for 1 hour. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. Dust with sifted icing sugar before serving.

You can also use a 22cm round cake pan for this recipe.

This cake will keep in an airtight container for up to 3 days. It can be frozen for up to 3 months.


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