| 130 g butter
1 tsp vanilla essence ¾ cup caster sugar |
2 eggs
1½ cups cake flour, sifted |
1½ tsps baking powder
½ cup milk |
| 1. Place butter and vanilla essence
in a bowl and beat until light and fluffy. Gradually add sugar, beating
well after each addition.
2. Add eggs one at a time, beating well after each addition. Sift together flour and baking powder. Fold flour mixture and milk, alternately, into butter mixture. 3. Spoon batter into 20 cm (8-inch)
round cake tin and bake for 45 minutes at 180oC (350oF).
Allow cake to stand in tin for 5 minutes before turning onto a wire rack
to cool completely. When cold, top with frosting or icing of your choice.
|