125 g butter, room temperature
200 g (250 ml) White Sugar
5 ml (1 t) vanilla essence
3 extra-large eggs
280 g (500 ml) cake flour
15 ml (1 tbs) baking powder
3 ml (½ t) salt
150 ml milk
100 g butter, softened
260 g (500 ml) Icing Sugar, sifted
5ml (1 t) vanilla essence
+/- 30 ml (2 tbs) milk
Preheat the oven to 180°C. Grease and line 2 x 20 cm cake tins.
Cream the butter and sugar together until light and creamy.
Add the vanilla essence.
Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder and salt together.
Fold into the creamed mixture, alternately with the milk.
Spoon mixture into the prepared cake tins, and bake for 20-25 minutes until golden in colour and a skewer inserted comes out clean.
Leave in pans for a few minutes before turning out onto a wire rack to cool completely before icing.
Cream butter and icing sugar together.
Add the vanilla essence and enough milk to make a soft spreading consistency.
Prepared, tried and tested by: Reshika Singh