BUILDING BLOCK CAKE RECIPES

Name: Vanilla cake recipe
Yield: Serves 6
Ingredients: 175g (6oz) margarine or softened butter; 175g (6oz) caster sugar; 3 large eggs; 175g (6oz) self-raising flour, sifted; 1tsp baking powder; 1tsp vanilla extract; pinch of salt

VANILLA CAKE RECIPE RECIPE - HOUSE & GARDEN

Vanilla cake recipe Recipe - House & Garden image

This vanilla cake recipe is so easy to make, feel free to go big on the decoration. A simple dusting of icing sugar or edible flowers are our go-to options for an easy sponge cake.

Provided by Blanche Vaughan

Prep Time 10 mins

Cook Time 50 mins

Yield Serves 6

Number Of Ingredients 7

Ingredients

175g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising flour, sifted
1tsp baking powder
1tsp vanilla extract
pinch of salt

Steps:

Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Put all the ingredients into a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth.
Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn it out onto a wire rack to cool. Serve dusted with icing sugar.

VANILLA CAKE RECIPE RECIPE - HOUSE & GARDEN

Vanilla cake recipe Recipe - House & Garden image

This vanilla cake recipe is so easy to make, feel free to go big on the decoration. A simple dusting of icing sugar or edible flowers are our go-to options for an easy sponge cake.

Provided by Blanche Vaughan

Prep Time 10 mins

Cook Time 50 mins

Yield Serves 6

Number Of Ingredients 7

Ingredients

175g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising flour, sifted
1tsp baking powder
1tsp vanilla extract
pinch of salt

Steps:

Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Put all the ingredients into a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth.
Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn it out onto a wire rack to cool. Serve dusted with icing sugar.

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