This is a very easy ‘Just-Keep-Mixing-Well’ recipe. No technique is necessary, but make sure cake tin is well prepared and most importantly Butter, Eggs and Butter Milk are at room temperature. This cake will surely raise tall. Add flavour such as Vanilla or Rum. You can add Matcha powder or Cocoa powder to the Flour. You can mix some nuts or fruit with the batter. The possibilities are endless!
18cm Springform Cake Tin
125g Butter *cut into small pieces, softened at room temperature
1/2 to 1 cup Caster Sugar *1/2 cup is sweet enough for me, but you may wish to add 1 cup
Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum
2 large Eggs *room temperature
1/2 cup Butter Milk *room temperature
1 & 1/2 cups Self-Raising Flour
- Preheat oven to 170°C. Line the base and sides of a 18cm springform cake tin with baking paper. The baking paper on the sides need to be at least 10cm in height. *Note: To help the cake to raise evenly, you can butter the baking paper on the sides.
- Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and Vanilla Extract OR Rum, and beat until creamy. Add Eggs, one at a time, beating well after each addition.
- Add Butter Milk and Self-Raising Flour, and mix well. Spoon the mixture into the tin and smooth the surface. Bake for 30 to 35 minutes or until cooked through. *Note: If you add 1 cup Sugar, the cake might turn too dark. Cover with a sheet of Foil.
- Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool.