Classic Vanilla Cake

Instructions

• 1Insert the wire rack into position 6. Meanwhile, continue to the next step.
• 2Grease and line the base of two 8-inch round cake pans with parchment paper.
• 3To remove lumps and aerate.
• 4Beat on medium speed for 3 minutes, until pale and fluffy. Scrape down the bowl, if necessary.
• 5One at a time until well combined.
• 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 evenly between the pans and level the top.
• 8Once preheated, place in the oven and start the timer.
• 9Cakes are ready when a skewer inserted into the center comes out clean. If not, give it a bit more.
  Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
• 10Stand in the pans for 15 minutes, then turn onto a wire rack, top-side up, to cool completely.
• 11Beat the butter 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. 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.