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10
Classic Butter Cake
Makes a 22cm cake
200g butter, chopped, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
2 cups (300g) self-raising flour
2
⁄3 cup (180ml) milk
1. Preheat oven to 180°C (160°C fan-forced).
Grease a 22cm (base measurement)
round cake pan, and line the base and
sides with non-stick baking paper.
2. Place butter, sugar and vanilla in a mixing bowl.
Beat ingredients using the scraper beaters
on speed 3 for 30 seconds until combined.
Increase to speed 6 and beat for another
2-3 minutes, or until pale and creamy.
3. Add eggs one at a time, beating
on speed 2-3 for 30 seconds until
combined before adding the next.
4. Add half the flour and mix on speed 1
for 30 seconds until just combined.
5. Add half the milk mixture, mix on speed
1 for 30 seconds until just combined.
Repeat with remaining flour and milk.
6. Spoon into the prepared pan, and smooth
the top with a spatula. Bake for 1 hour, or
until golden. When a skewer is inserted into
the centre, it should come out clean. Stand
in pan for 10 minutes, then turn out onto a
wire rack and set aside to cool completely.
Variations
Chocolate
Stir in 100g cooled melted dark chocolate
into the egg butter mixture. Sift together the
flour and ¼ cup (25g) Dutch processed cocoa
in a bowl before adding to the cake mixture.
Increase baking time to 1 hour 15 minutes.
Citrus
Substitute vanilla with 2 teaspoons finely
grated lemon rind and 2 teaspoons finely grated
orange rind. Also substitute 2 tablespoons of
the milk with 2 tablespoons fresh lemon juice.
Apple, Pecan & Cinnamon
Substitute milk with same quantity of apple puree
and add 2 teaspoons ground cinnamon and
½ cup chopped pecan nuts in with the flour.
Blueberry & Coconut
Add ½ cup (45g) desiccated coconut in with the
flour. Omit milk and stir in ½ cup (125g) sour
cream, then fold through 125g fresh blueberries.
Increase baking time to 1 hour 10 minutes,
covering with foil in the last 10 minutes.
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