Vanilla Cake


Preparation info

  • Difficulty


  • Cuts into


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I love this mattressy and soft cake. Here it is plain with a beautiful white icing, but on occasion you could slice it in half through its equator and fill it with some whipped cream and a layer of not-too-sweet jam. The kids appreciate it when I stick sweets all over the icing. Or you could make a chocolate icing and stick raspberries into that.


  • 250 g(9 oz) butter, softened
  • 250 g(9 oz) caster (superfine) sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 290 g(10¼ oz) plain (all-purpose) flour
  • teaspoons baking powder
  • 185 ml(6 fl oz/¾ cup) pouring (single) cream, milk or buttermilk


  • 100 g( oz) butter, softened
  • 200 g(7 oz) icing (confectioners’) sugar
  • 1 teaspoon vanilla extract
  • about 3 tablespoons milk


Preheat the oven to 180°C (350°F/Gas 4) and grease a 24 cm( inch) springform cake tin.

Beat the butter and sugar together very well in a large bowl. Add the eggs one at a time, beating well after each one goes in. Add the vanilla and then sift in the flour and baking powder. Beat well, adding the cream or milk a little at a time. You will have a thick and creamy batter. Scrape it out into the cake tin and bake for about 45 minutes, or until a skewer poked into the centre comes out clean. Leave to cool completely before filling and icing.

For the icing, put the butter into a bowl and gradually beat in the icing sugar. Add the vanilla and 2 tablespoons of milk and beat well, then slowly beat in the rest of the milk, stopping when you have a smooth but fairly stiff icing. Gently spread it all over the cake — it doesn’t have to be perfect.