one-bowl vanilla cake

  • 125g unsalted butter, melted and cooled
  •  cups (225g) self-raising (self-rising) flour, sifted
  • 1 cup (220g) caster (superfine) sugar
  • 2 teaspoons vanilla extract
  • 1⁄2 teaspoon baking powder
  • 2 eggs
  • 1⁄2 cup (125ml) milk
  1. Place the butter, flour, sugar, vanilla, baking powder, eggs and milk in a large bowl and whisk until well combined.
  2. Preheat oven to 160°C (325°F). Lightly grease a 20cm round cake tin and line with non-stick baking paper. Pour the mixture into the tin, smooth the top and bake for 55 minutes – 1 hour or until cooked when tested with a skewer. 
  3. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Slice to serve. Serves 8
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