Name: Vanilla cake with jam
Cook time: 70 min
Total time: 70 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 g margarine soft; 250.00 ml castor sugar; 4.00 eggs extra-large; 500.00 ml flour self-raising; 5.00 ml vanilla essence; 15.00 ml milk skim; 100.00 ml butter; 400.00 ml icing sugar; 100.00 ml jam raspberry; icing sugar

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Ingredients (10)

CAKE

200.00 g	margarine — soft
250.00 ml	castor sugar
4.00	eggs — extra-large
500.00 ml	flour — self-raising
5.00 ml	vanilla — essence
15.00 ml	milk — skim

ICING

100.00 ml	butter
400.00 ml	icing sugar
100.00 ml	jam — raspberry
	icing sugar

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Method:

Preheat the oven to 180ºC (350ºF). Spray a 20 cm loose-bottomed cake tin with non-stick spray.
Beat the margarine, castor sugar, eggs, self-raising flour, vanilla essence and milk together in a large mixing bowl until light and well blended. Turn into the prepared cake tin and bake for about 1 hour and 10 minutes until done.
Cover the cake with aluminium foil if it turns too dark on top before the cake is done. The cake is done when a testing skewer comes out clean when inserted into the centre of the cake.
Cool slightly in the tin before turning out onto a wire rack to cool completely. Slice in half horizontally.
Whisk the butter for the icing until light and creamy, adding small quantities of icing sugar while beating continuously. Beat until spongy. Spread the bottom cake layer with jam and then with the butter icing. Place the other cake layer on top and dust with extra icing sugar. Place the cake on a paper plate and carefully insert into a large plastic bag. Fill the bag with air to prevent it touching the cake.
Makes a medium-sized cake.