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Cut & keep butter cake

The Australian Women's Weekly Classic Cakes
 
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Photographer: Gerry Colley; Stylist: Kay Francis
Cut & keep butter cake

Serving size: Serves 10 or more
Cuisine type: British/Scottish/Irish, Modern Australian
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Cut & keep butter cake
INGREDIENTS

125g butter, softened
1 teaspoon vanilla extract
1¼ cups (275g) caster sugar
3 eggs
1 cup (150g) plain flour
½ cup (75g) self-raising flour
¼ teaspoon bicarbonate of soda
½ cup (125ml) milk
METHOD

Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm-round cake pan; line base with baking paper.

Beat ingredients in medium bowl on low speed with electric mixer until just combined. Increase speed to medium; beat about 3 minutes or until mixture
is smooth and pale in colour.

Spread mixture into pan; bake about 1¼ hours. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool. Dust cake with sifted icing sugar, if desired.




 
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User comments
If I were to make a slab cake in a lammington tin would I need to double the recipe? I am planning to use this to shape into a childrens birthday cake.
Hello, I was just wondering if it is okay to not put the vanilla extract. Would there be much difference? Also, would it be okay if i changed the shape of the whole cake into cupcakes?
Margarine is not good for cake making as the cake will quickly become very dry. Nothing like butter!
heyy i was just wondering this looks like a great recipe and all , but can we use margerine instead of butter? xoxox

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