As a little girl, I would pull up a stool in the kitchen and ask if I could help my mum cook. I remember the first job she would always give me – greasing the tin. I was less than impressed, as I saw this as the most boring part of cooking, mainly because there was no licking or tasting involved!

Thankfully, I progressed from greasing the tin and it wasn’t long till I was helping with an actual cake!

This classic recipe, from the Australian Women’s Weekly, (who, might I add, have been responsible for teaching many Australians how to cook the basics over the years) never ever fails.

For those of you who have only every known packet cake mixes, give this one a go! I haven’t actually timed it, but I don’t think there is any difference in time between throwing this cake together and using a packet mix. The positive about making it yourself is there are less additives like flavours, thickeners, colours and preservatives, which are often present in most cake mixes.

This simple buttery, vanilla cake is perfect for all occasions. As a birthday cake or cupcakes, layered with fancy icing, served warm as a dessert with berries….anything you want really.

The way we love to eat this cake in our house is the way my mum made it….straight out of the oven and sprinkled with cinnamon and sugar.

Ingredients

2 eggs

125gm butter, softened

1 cup sugar

2 cups self raising flour

2/3 cup milk

1 teaspoon vanilla extract

Method

Preheat oven to 180 degrees celsius

Cream together the butter and sugar using electric beaters

Add the rest of the ingredients and mix until a smooth glossy batter

 

 

 

 

Pour into a greased and lined with baking paper, 20cm round cake tin

Bake for 30-35 minutes or until cooked

Leave to cool in tin for 5 minutes

Turn out onto a wire rack

Cinnamon and Sugar topping

Melt a little butter and spread over the top of the cake with a knife. Sprinkle a mixture of cinnamon and sugar over the top of the cake.