Vanilla nude cake

Recipe from: 08 May 2013

Ingredients 13
Servings 2
Minutes 00:25


Serving Change
  • 225
    butter - at room temperature
  • 225
    castor sugar
  • 225
    Sasko self raising flour
  • 4
    large eggs
  • 1
    vanilla essence
  • Icing
  • 200
    butter - at room temperature
  • 400
    icing sugar
  • 2
    cream or milk
  • 1
    vanilla essence
  • To decorate
  • 3
    icing sugar
  • 500
    mixed berries and fruit - nectarines, strawberries, gooseberries, blue berries, rasberries, figs



Preheat the oven to 180C

Grease 2 20x22cm cake tins and line the bottoms with baking paper.

Put butter into a bowl and beat for a minute until softened, add castor sugar and beat for a further 3 minutes until light and fluffy.

Add the vanilla essence then add the eggs, one at a time, beating until well combined.

Sift the flour and, using a spatula or a metal spoon, delicately fold the flour into the egg and butter mixture until you have a smooth cake batter.

Pour equal amounts of batter into each cake tin and bake for 20 minutes.

Allow to cool for 5 minutes in the cake tins before removing and placing on a cooling wrack. It is important for the cake to cool completely before icing.

For the icing:

Beat the butter in bowl for a minute until softened, then add the icing sugar and beat until well combined.

Add essence and cream/milk and beat for a further minute or 2 until you have a smooth, soft, silky icing.


To assemble:

Remove the baking paper from the bottoms of the cakes and place the first cake onto a plate/cake stand.

Top with the icing and place the second cake on top. (If you are making a 3-tiered cake: spread half the icing on the first cake and half the icing on the second, finish with the remaining cake)

Dust with 2 table spoons of the icing sugar, top with fresh fruit and finish off with the remaining icing sugar.


Cook's tips:

Tip 1: The oven is slightly warmer at the top than at the bottom so try to cook your cakes on the middle shelf.

Tip 2: To test whether the cake it fully cooked: they should be fully risen and starting to shrink from the sides of the cake tin, sponge cakes feel springy to the touch.

Tip 3: Using a spatula or metal spoon when mixing the batter is important as wooden spoons are bulky and will knock a lot of the air out of the batter resulting in a denser cake.


Read more on: recipes  |  fruit  |  baking

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