Basic Butter Cake
|Castor sugar||3⁄4 Cup (12 tbs)|
|Self raising flour||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Grease two 20cm sandwich tins or one 20cm deep round or square cake tin, and line bases with greased greaseproof or baking paper. Set oven temperature at moderate 180C (350F). Using an electric mixer, cream butter and sugar with vanilla until mixture is white, light and fluffy. Add eggs one at a time, beating well after each. Sift flour and salt together and fold into creamed mixture alternately with milk, beginning and ending with flour. Do this by hand (beating at this stage will cause tunnels through the cake). When mixture is smooth, pour into prepared tins. Lightly smooth top and bake in moderate oven 25-30 minutes for sandwich tins, 45-50 minutes for deep tin. Cake is done when a fine skewer inserted in the centre comes out clean. Cool in tins for 5 minutes then turn out and cool on wire racks. Fill and ice as liked.
FOR A LARGER CAKE: For two 23cm sandwich layers or one deep cake made in a plain tin or a fancy ring (ours was made in a spring form tin with ring insert). Follow recipe for Basic Butter Cake or one of the variations given below, but use 185g butter, 11/4cups castor sugar, 11/2teaspoons vanilla, 3 eggs, 3 cups self-raising flour, large pinch of salt and3/4up milk.
VARIATIONS Lemon Cake: Add the grated rind of 1 lemon and 2 teaspoons lemon juice but omit vanilla. Sultana Cake: Add 2/3-1up sultanas and 1 teaspoon mixed spice. Seed Cake: Add 1 tablespoon caraway seeds to mixture and sprinkle 1 teaspoon of seeds on top before baking. Spice Cake: Sift 1 teaspoon mixed spice with flour and salt. Add 125g chopped dates or chopped walnuts to mixture.