Vanilla Cake

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Some of my earliest and greatest memories come from this recipe, from licking the batter out of the bowl as a child to cupcakes at birthday parties. It’s a recipe that’s been passed down from my grandmother to me, and it’ll definitely be passed down to my grandchildren, it’s the perfect vanilla cake recipe.

Vanilla Cake

230 grams margarine

1 ½ cups sugar4 eggs

4 cups self-rising flour

2 teaspoons baking powder

A pinch salt

2 cups milk

3 teaspoons vanilla essence

1.     In a large bowl cream your margarine and sugar until they become light in texture and the sugar has dissolved slightly.

2.     To the bowl add your eggs one at a time; allow them to beat in before adding the next one. Beat until the mixture becomes light and fluffy.

3.     In a separate bowl sieve flour, baking powder and salt. In a jug measure out milk and vanilla essence.

4.     Using a (K) beater or spatula, fold in flour and vanilla. I slowly pour the milk whilst adding tablespoons of the flour mixture; this prevents the mixture from becoming lumpy. Be careful not to over mix your batter because the cake will crack.

5.     Pour your mixture into a greased cake tin or cup cake tin. Bake at 180C 15-20 minutes for cupcakes and around 35 minutes for a cake depending on the tin.

6.     Once cool decorate with butter icing, cream cheese icing or as a Victoria sponge.

This is really versatile and can be used as a base for any child’s birthday cake or simple for afternoon tea. The cake is really moist and has a delicious vanilla flavour; everyone who tries it loves it.