3
1.
Preheat the oven to 190°C.
2.
Grease and line a deep 23cm round cake tin.
3.
Put everything into the bowl, mix on speed 1 for
30 seconds, then on speed 3 for 3 minutes or
until combined.
4.
Pour the mixture into the cake tin, and bake in
the centre of the oven for 50-60 minutes.
5.
Before removing the cake from the oven, test
to see if it’s done. Pierce the centre of the cake
with a skewer. If no mixture sticks to it, the cake
is cooked.
6.
Turn the cake onto a wire tray and allow to cool.
7.
Cut in half with a serrated bread knife. Spread
the lower half with the jam and top with cream.
Top with other half of sponge and serve.
INGREDIENTS
500g plain flour
1 tbsp baking powder
250g soft butter or margarine
125ml milk
250g sugar
Pinch of salt
2 drops vanilla essence
50g strawberry jam
4 eggs
200g whipped cream
Sponge Cake
1.
Preheat the oven to 180°C.
2.
Grease two 18cm straight sided sandwich tins
and line with greaseproof paper.
3.
Split the vanilla pod, and scrape out the seeds
with a knife. Put the butter, sugar and vanilla
seeds in the bowl, and beat on speed 2 for a
few seconds. Add one of the eggs, mix well on
speed 3, and then add half the flour. Repeat,
adding eggs and flour until all the ingredients
are combined and smooth in texture.
4.
Divide into the two tins and bake in the centre
of the oven for 20-25 minutes.
5.
Cool on a wire rack. Fill with butter cream or
whipped cream and jam.
INGREDIENTS
125g butter
100g caster sugar
1 vanilla bean pod
2 eggs
125g self raising flour
1 tbsp milk
Vanilla Bean Butter Cake
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