Rich Butter Cake Recipe

185 g

3/4 cup

3

1 teaspoon

1 1/2 cup

1/2 cup

1/4 cup

Unsalted butter

Caster sugar

Eggs, lightly beaten

Vanilla essence

Self-raising flour

Plain flour

Milk

Icing sugar, for decoration

• Preheat oven to moderate 180^oC. Brush a deep, 20cm round cake tin with melted butter or oil, line base and side with paper, grease paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the eggs gradually, beating thoroughly after each addition. Add essence, beat until combined.
• Transfer the mixture to a large mixing bowl. Using a metal spoon, fold in the sifted flour alternately with the milk.
• Stir until just combined and the mixture is almost smooth.
• Spoon mixture into prepared tin; smooth surface. Bake 45 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave in tin 10 minutes before turning onto wire rack to cool.
• Dust cake with sifted icing sugar.