The Recipe
Yields one 8 inch round tin of moist vanilla cake. You can also use a 9 inch tin for thinner layers, ideal for a layered cake. A standard cake tin 24cmx13cm can also be used.
Ingredients
- Granulated white sugar - 180ml
- Medium eggs - 2
- All Purpose Flour - 310ml
- Baking Powder - 1.25 teaspoon
- Vanilla Essence - 1/2 teaspoon
- Milk - 3 fl oz
- Vegetable oil - 4 fl oz
The Process
- In a wide bowl, beat the sugar and eggs together until doubled in volume, about 2 minutes with an electric mixer, longer with a hand whisk.
- Combine the flour and baking powder well by sieving them together into the bowl.
- Add the milk, oil and vanilla essence to the bowl.
- Beat till the dry ingredients are well combined with the batter
- Prepare a cake tin - Spread some oil on the bottom and sides and sprinkle some dry flour over it to coat all inner surfaces of the tin. This step may be skipped if using a non-stick tin.
- Preheat the oven or Microwave on Convection 180 degrees C.
- Place the tin in the centre of the oven (low rack of the Microwave) and bake for about 35 - 45 minutes or until done. A clean dry knife or skewer inserted in the centre of the cake should come out clean or with dry crumbs, not batter.
- Allow the tin to cool for upto ten minutes before removing the cake. Ready to serve.
Notes
- To make it a bit sweeter you can increase the sugar to 200ml
- You can use light brown sugar or Demerara instead of white sugar
- To make chocolate cake, replace the 310ml of plain flour with 250ml of plain flour + 60ml of good quality unsweetened cocoa powder.
