anne of green gables

INGREDIENTS (Serves 10)

Cake: 6 eggs (weighed in their shells) then the same weight of unsalted butter, caster sugar and self-raising flour; 2tsp vanilla extract; Small amount of milk, if necessary

Icing: 120g unsalted butter; 1kg icing sugar; 1 vanilla pod; 4tbsp milk

METHOD:

1. Preheat oven to 160°C/Gas Mark 3. Grease three 20cm sandwich tins and line base with greaseproof paper. Ensure all ingredients are at room temperature. 2. Beat the butter and sugar until the mixture is pale in colour and very light in consistency. 3. Add the eggs one at a time. Add a spoonful of the flour after each egg to prevent the mixture curdling. Add the vanilla and mix again. 4. Sift the remaining flour into the batter and fold in gently. Once it is incorporated (don’t overmix it here – stop as soon as you have mixed in all the dry bits of flour), test the consistency. Take a spoonful of the batter and hold it above the bowl. If it is reluctant to drop off the spoon, add a tablespoon of milk and test again. 5. Divide between the tins. Level the tops, then place on the same shelf if your oven is big enough. Bake for 20 minutes, until a skewer inserted comes out clean. 6. Cool in the tins for five minutes, then tip out and leave to cool completely on a wire rack. 7. For the icing: beat the butter until light. Fold in half the icing sugar, and beat until incorporated. Add the rest and beat on until incorporated. Split the vanilla pod and scrape the seeds into the icing. Beat hard for a couple of minutes. 8. Add the milk, a tablespoon at a time, and beat until the icing is light and fluffy. 9. Put one sponge on a plate, and spread about a quarter of the icing on the top. Layer the others with more icing then scrape a thin layer of icing around the sides of the cake and smooth. Enjoy large slices with tea.