Makes one large cake (16-20 serves)

Preparation Time: 10 minutes / Cooking Time: 50 minutes + cooling

This is one of my oldest recipes, and most fool proof. There are only a handful of steps so there is no way to go wrong in creating a deliciously moist and tasty vanilla butter cake. I also freeze portions of this cake for the GPHubby can take some to work to have with his morning coffee. The best part is that it is an 'All-In' cake, so only one bowl to wash!

Ingredients

• 1 cup full cream milk
• 4 eggs
• 2 tsp vanilla extract
• 220g butter at room temperature, chopped
• 1⅓ cup sugar
• 2 cups self-raising flour
• Pinch of salt

Method

1. Preheat oven to 170⁰C.
2. Add all ingredients to a medium mixing bowl and beat on low speed with a beater/mixer until combined.
3. Increase speed to medium and beat for 2-3 minutes until mixture is smooth and lighter in colour.
4. Pour into a greased/lined 20 x 30cm baking tin.
5. Bake for 45-55 minutes until skewer comes out clean from the middle. [NOTE – You can bake in smaller tins, however please note that cooking time will slightly reduce so keep an eye out to avoid drying out your cake.]
6. Remove from oven and let the cake cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

This is an excellent cake for morning or afternoon tea. I also slice the large cake into smaller pieces, cover and freeze to go with my hubby’s morning coffee at work.

Enjoy! GPW