Classic Butter Cake

A few days ago, I found Women's Weekly (100 classic cakes) in the library. 1st attempt to cakes as I was so busy in work past few years that I did not have the chance to baking. Love baking process and the cake turns out to be just nice. 


prep + cook time: 1 hour 30 mins, 2 tins (serves 16 - 18)

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250g butter, softened (Liv unsalted)
1.5 teaspoon vanilla essence
3 eggs
200g caster sugar (275g for a more sweet cake)
335g self raising flour
180ml milk (full cream milk)

19cm deep cake tin
Baking parchment

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1. Preheat oven to 180'C. Grease deep baking tin with line base baking parchment.
2. Beat butter, essence and sugar into medium bowl with electric mixer until light and fluffy. Beat in egg one at a time. Stir in sifted flour and milk.
3. Spread mixture into 2 tins. Bake at 120'C (to individual oven) about 45min with bottom heat and fan assisted. Or use skewer and comes out clean.
4. Stand cake in the tin for 5min before turning onto the wire rack to cool.
5. Sift icing sugar on the cool cake.
6.Serve warm or cold.