Pre-heat oven to 180°C. But­ter two 8-inch round cake pans (tall), line with bak­ing pa­per and flour edges. In a medium bowl, sift to­gether flours, bak­ing pow­der, bak­ing soda, salt, and spices. Beat but­ter and sug­ars to­gether in a mixer with pad­dle at­tach­ment on medium speed. Add eggs and vanilla and beat un­til light and fluffy, about 5 min­utes, scrap­ing down the sides as needed. Turn the speed to low and add flour mix­ture al­ter­nately with but­ter­milk. Once flour is to­tally com­bined, in­crease the mixer to medium high and beat cake mix­ture un­til smooth. Pour cake bat­ter evenly into the pans and bake for about 30-40 min­utes. Test with skewer to en­sure cake is cooked and leave in pans to cool for 10 min­utes be­fore trans­fer­ring to cool­ing rack. To make the ic­ing, beat but­ter, ic­ing sugar and car­damom in a mixer, with pad­dle at­tach­ment, un­til light and fluffy.

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