Youngberry and gooseberry vanilla cake

A vanilla cake recipe that simply oozes classic class.

Recipe from: 27 August 2012
Preparation time: 15 min
Cooking time: 30 min


  • 1/2
  • 1
  • 2
  • 1
  • 1
    vanilla essence
  • 1
  • 2
    cake flour
  • 3
    baking powder
Servings: Change Serving


Pre-heat your oven to 180°C. Cream the butter until it is light and fluffy, then add the sugar and
beat again. Then add the eggs in one at a time, beating in between each one.

Sift the dry ingredients and add to the butter mixture. Slowly beat in the milk and vanilla essence.

Line two cake pans with grease-proof paper and divide the mixture evenly between the two.

Bake the cake for 25-30 minutes or until the cake is cooked – if pierced with a knife, the blade should run clear, if any batter sticks to the knife place back into the oven.

Place cakes on a cooling rack and once cooled, ice your cake with whatever you feel to be the best.

Reprinted with permission of Foodmonger. To see more recipes, click here.

Read more on: recipe  |  cakes  |  starch  |  dessert  |  bake  |  eggs

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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