Name: Basic vanilla buttercake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: Vanilla icing; 2 cup icing sugar; 15 gram butter, chopped; 1 tablespoon hot water; 1 teaspoon vanilla essence; 125 gram butter, chopped, at room temperature; 3/4 cup caster sugar; 1 teaspoon vanilla essence; 2 eggs; 2 cup self-raising flour, sifted; 1/2 cup milk; sliced strawberries, to serve

Basic vanilla buttercake

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Serves 8

Prep

15M

Cook

45M

Total

Ingredients

Vanilla icing

2 cup icing sugar

15 gram butter, chopped

1 tablespoon hot water

1 teaspoon vanilla essence

125 gram butter, chopped, at room temperature

3/4 cup caster sugar

1 teaspoon vanilla essence

2 eggs

2 cup self-raising flour, sifted

1/2 cup milk

sliced strawberries, to serve

Method

1.Preheat oven 180°C. Lightly grease and line a deep 20cm round cake pan.

2.In a bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition, scraping down sides of bowl.

3.Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour.

4.Spoon mixture into pan, smoothing top. Bake 40-45 minutes, or until cooked when tested. Cool in pan 5 minutes, before turning onto a wire rack to cool completely.

5.To make icing, sift icing sugar into a bowl. Add butter, water and vanilla. Beat well until it reaches a smooth, spreadable consistency. Spread over cooled cake. Top with strawberries if desired.

Make sure butter is well creamed and pale before adding sugar. This allows for the incorporation of air, which makes a lighter cake. Use unsalted butter at room temperature if preferred. For a richer cake, use 185g unsalted butter, 3 eggs and reduce the milk to 1/4 cup.
Note

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Ingredients

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