Butter cake

Butter cake

Ingredients

 250g butter, softened
 1 cup caster sugar
 1 teaspoon vanilla extract
 3 eggs
 2 cups (300g) self-raising flour
 1/2 cup milk
 Butter icing, to decorate
 Strawberry jam, to decorate

 White icing flours, to decorate



Method

Step 1
Before starting, make sure all ingredients – eggs, milk and butter – are at room temperature. Preheat oven to 180C. Grease and line the base of two 20cm round cake pans.

Step 2
Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition.

Step 3
Add the flour and milk, alternating, in batches, until just combined. Divide mixture evenly among the prepared pans and use the back of a spoon or small palate knife to smooth the surface. Bake for 20-25 minutes or until a skewer inserted in the centres comes out clean.

Step 4
Remove from oven and cool in pan for about five minutes before turning on to a wire rack to cool completely. Place one cake on a serving platter. Spread with icing and jam, if desired. Top with remaining cake and decorate with more icing and icing flowers.