This simple cake recipe makes one (one-layer) 8-inch round cake.
Recipe information
Yield
8 servings
Ingredients
125
g unsalted butter, melted and cooled
1
1/2 cups (225g) self-raising (self-rising) flour, sifted
1
cup (220g) caster (superfine) sugar
2
teaspoons vanilla extract
1
/2 teaspoon baking powder
2
eggs
1
/2 cup (125ml) milk
Need to make a substitution?
Preparation
Step 1
Place the butter, flour, sugar, vanilla, baking powder, eggs and milk in a large bowl and whisk until well combined.
Step 2
Preheat oven to 160°C (325°F).
Step 3
Lightly grease a 20cm round cake tin and line with non-stick baking paper.
Step 4
Pour the mixture into the tin, smooth the top and bake for 55 minutes – 1 hour or until cooked when tested with a skewer.
Step 5
Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Slice to serve.
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.
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