Classic Vanilla Cake

Instructions

• 1Insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step. 
• 2Grease and line the base of two 8-inch round cake pans with parchment paper.
• 3Sift the flour and baking powder together to remove any lumps and aerate.
• 4Place the butter, sugar, salt and vanilla in the bowl of a stand mixer and beat on medium speed for 3 minutes, or until pale and fluffy. Scrape down the bowl, if necessary.
• 5Add the eggs one at a time, beating well between each addition.
• 6Stir in a third of the flour, followed by half the milk. Continue to alternate ending with the flour. Alternating the ingredients prevents the batter from separating.
• 7Divide the batter evenly between the pans and level the tops.
• 8Once preheated, place the pans in the oven and cook for 30 minutes.
• 9The cakes are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.
  Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
• 10Stand the cakes in the pans for 15 minutes, then turn onto a wire rack, top-side up, to cool completely.
• 11Place the butter in the bowl of a stand mixer and beat on medium-high speed until pale and creamy. Add the vanilla, sugar and salt and beat, slowly pour in the cream and beat until combined.
• 12Use a serrated knife to level the tops of the cakes. Place one cake, top-side up on a cake board or serving plate. Spread with a third of the frosting and sandwich with the remaining cake, top-side down, to create a flat top. Spread the remaining frosting over the top and side. A turntable and cake scraper makes it easier to spread the frosting over the cake.
• 13Cake can be served plain or decorated for any occasion.