A simple vanilla cake recipe does what it says on the tin: provides you with a delicate, moist, and flavourful cake that can serve as a base for something more elaborate, please a host of children clamoring for something sweet or provide a simple sugar fix.
Tips
- If you fantasize about being a star baker but find the whole process a little intimidating, this is the perfect easy cake for you. It’s infinitely variable and incredibly simple to make. Simply place all the ingredients in a bowl and beat until combined. You can mix with a wooden spoon, a hand-held electric mixer, or by using the pulse action of a food processor, for varying levels of manual difficulty.
- Using margarine rather than butter works really well for this cake and saves you the bother and time of having to soften the butter before you start.
- Don’t be tempted to open the oven before 40 minutes – you’ll regret it.
- Once the cake has cooled, put it in an airtight container and it can be stored for up to two days.
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 center 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.