This one bowl method is fantastic for busy bakers. Try it!

Prep Time     : 20  mins
Cook Time     : 2 hour 30 mins

Servings       : 15


·         450g (3 cups) self-raising flour
·         150g (1 cup) plain flour
·         440g (2 cups) caster sugar
·         6 eggs, at room temperature
·         300g butter, cubed, at room temperature
·         310ml (1 1/4 cups) milk          
·         3 teaspoons vanilla essence
·         Melted butter, to grease


1.  Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven.
2. Place the self-raising flour, plain flour, sugar, eggs, butter, milk and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated.
3.  Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
4.   Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.

Recipe from taste.com.au

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