Name: Basic butter cake
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 250 gram (8 ounces) butter, softened; 1 teaspoon vanilla extract; 1 1/4 cup (275g) caster sugar; 3 eggs; 2 1/4 cup (335g) self-raising flour; 1/4 cup (35g) plain flour; 3/4 cup (180ml) milk; 2 teaspoon icing sugar

Dusted with icing sugar, a simple butter cake never fails to please. Enjoy by itself or as the base for your favourite birthday cake creation.

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Ingredients

250 gram (8 ounces) butter, softened

1 teaspoon vanilla extract

1 1/4 cup (275g) caster sugar

3 eggs

2 1/4 cup (335g) self-raising flour

1/4 cup (35g) plain flour

3/4 cup (180ml) milk

2 teaspoon icing sugar

Method

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 about 1 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Dust with sifted icing sugar before serving.

You can also use a 22cm (9-inch) 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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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