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16
TEST CAKE
Getting to know your new oven with this simple
‘Test Cake’
When baking, it is normal to experience some slight variation
in temperature throughout the oven, resulting in minor
differences in colour of the items being baked� You may need
to rotate items
whilst cooking to ensure an even colour�
SIMPLE ‘Test Cake’
125g butter, softened to room temperature
1 cup caster sugar
1 teaspoon pure vanilla essence
4 large eggs
2 cups self-raising flour
Pinch of salt
4 tablespoons (80ml ) full-cream milk
Method:
1� Butter base and sides of two, 20cm straight-sided round
or square cake pans� Then line the base with grease proof
paper or baking paper�
2� Preheat oven to moderate 180
˚
C (170
˚
C fan forced) for
30 minutes and ensure oven shelf is in position 2 of the
oven�
3� Cream softened butter and sugar until light in colour�
4� Add vanilla essence�
5� Add eggs one at a time, beating well after each addition�
6� Sift flour and salt into the mixture and beat until
well combined�
7� Add milk and beat or stir to combine�
8� Spoon mixture equally between prepared cake pans�
9� Bake in preheated oven, position 2 for about 25 to 35
minutes� Tip: Insert a fine cake skewer into the cake mix�
If it comes out clean, or if the edges of the cake have
come away slightly from the sides of the cake pan,
the cake is ready�
10� Remove from oven and place on wire cake rack and rest for
5 minutes before removing from cake pans� Cool completely�
To Serve: sandwich together with your favourite jam or
conserve, and dust top with pure icing sugar�
NOTE: if desired, substitute butter for either margarine or olive
oil spread.
Recipe is based on the Australian standard metric 250ml cup
and 20ml tablespoon sets�
GETTING TO KNOW YOUR OVEN
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