Standard butter cake

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 8
Servings 1
Minutes 20 min


Serving Change
  • 120
    soft butter
  • 160
    castor sugar
  • 5
    vanilla essence
  • 2
    large eggs, beaten
  • 240
    cake flour
  • 10
    baking powder
  • 1
  • 125


20 min
Preheat oven to 190 ºC. Beat butter and sugar together until creamy and light in colour. Add essence and the beaten egg a little at a time, beating well after each addition. (If mixture starts to look like it's curdling, add a little flour.) Mix dry ingredients together. Fold into butter mixture alternately with milk, about a third of each at a time. Work lightly and don't beat. After last addition of flour and milk, mixture should look smooth. Pour batter into 2 greased and lined 20 cm cake tins. The tins should not be more than half full. Tap lightly to release any large air bubbles. Bake in the oven for 20-25 minutes. To check if cakes are done, insert a skewer into the centre. It will come out clean if the cake is ready. Cool in tin for a few minutes. Loosen around edge with a knife. Turn out on to a dry cloth on a tray. Invert cakes again on to a cooling rack, so that the top of the cakes is uppermost. Cool completely before icing. Makes a 20 cm cake.

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