Classic Vanilla Cake

Instructions

• 1

  Insert 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. 

• 2

  Grease and line the base of two 8-inch round cake pans with parchment paper.

• 3

  Sift the flour and baking powder together to remove any lumps and aerate.

• 4

  Place 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.

• 5

  Add the eggs one at a time, beating well between each addition.

• 6

  Stir 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.

• 7

  Divide the batter evenly between the pans and level the tops.

• 8

  Once preheated, place the pans in the oven and cook for 30 minutes.

• 9

  The 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.
• 10

  Stand the cakes in the pans for 15 minutes, then turn onto a wire rack, top-side up, to cool completely.

• 11

  Place 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.

• 12

  Use 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.

• 13

  Cake can be served plain or decorated for any occasion.