Ingredients
125 grams unsalted room temp organic butter or 90 grams of vegetable oil if you want a longer lasting cake
1 teaspoon of queens organic vanilla bean paste
1 cup of caster sugar
2 large free range or organic eggs
1 ½ cups of plain cake flour
½ teaspoon of baking powder
¼ teaspoon baking soda – sifted
½ cup of whole organic milk
Method
Preheat oven to 150 degrees Celsius (fan forced temp)
Line an 8” round cake tin.
Cream the butter and sugar until pale and fluffy in a mixer. About 4 to 5 minutes
Add in 1 egg at a time until incorporated
Sift dry ingredients together in a separate bowl.
Add to wet ingredients the milk and vanilla. (you can have some fun and add in flavours, or lemon rind etc at this point)
Sift in dry ingredient and mix in with a spatula – don’t over mix!!
Pour into prepared cake tin and bake for 30 or so minutes on the middle shelf – usually 30 to 40 minutes – stab it with a skewer at 30 minutes are you don’t want to over bake it.
How easy was that?!?!?
Here are just some of the yummy cakes I've made with this recipe and a few flavour tweaks!
1 comment
Hi, I was wondering if this cake can be adapted to gluten free and dairy free? I saw the replacement of butter with oil (for longer lasting cake which is awesome as I need to transport it to qld making it Thursday for consumption on Sunday)
I would replace milk with almond milk but was wondering what step in lieu of creaming butter and sugar when using oil
Instead?
I hope my question makes sense ☺️ thank you so much – love you work and really enjoyed the cupcake course I did with you 🤗