Cakes

Simple vanilla cake

  • 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 in 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 the cake out onto a wire rack to cool. Serve dusted with icing sugar.

Reader comments

Mine turned out great, thanks! :)

  • FG
  • 13 Aug 2010

Mine turned out great, thanks! :)

  • FG
  • 13 Aug 2010

Mine turned out great, thanks! :)

  • FG
  • 13 Aug 2010

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Details

  • Serves 8
  • Preparation 10 mins
  • Cooking 50 mins

Ingredients

  • If the idea of being able to bake sounds tempting but a little scary, this is the perfect cake for you. It's infinitely variable and incredibly easy to make. Release your inner goddess and have a go. Simply place all the ingredients in a bowl and beat until combined. You can mix with a wooden spoon, a hand-held electric mixer or by using the pulse action of a food processor.
  • 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

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