Vanilla layer cake

Landscape (UK) - - In The Kitchen -

Serves 8

500g un­salted but­ter, soft­ened, plus ex­tra for greas­ing 250g caster sugar 5 eggs 4 tbsp vanilla ex­tract 1 tbsp bak­ing pow­der 300g plain flour pinch of sea salt 165ml dou­ble cream 500g ic­ing sugar deep 20cm round cake tin

Pre­heat the oven to 170°C/gas mark 3 and grease and line the cake tin. In a large mix­ing bowl, cream 250g of the but­ter with the caster sugar, us­ing the back of a wooden spoon. Beat in the eggs, one at a time, mak­ing sure they are fully in­cor­po­rated each time. Mix in 2 tbsp of the vanilla ex­tract, then sift in the bak­ing pow­der and flour, fold­ing in thor­oughly. Stir in the salt and 150ml of the cream. Pour the mix­ture into the pre­pared tin and bake for 1 hr 10 mins un­til an in­serted skewer comes out clean. Al­low to cool for 3-4 hrs. To make the ic­ing, place the re­main­ing but­ter in a large mix­ing bowl and grad­u­ally smooth in the ic­ing sugar, spoon­ful by spoon­ful, us­ing the back of a spoon, un­til in­te­grated. Mix in the re­main­ing cream and vanilla ex­tract. Re­move the cake from the tin and dis­card the bak­ing paper, then care­fully cut the cake into three equal slices hor­i­zon­tally. The top may need to be lev­elled off. Place one disc of cake on a serv­ing plate. Spread a quar­ter of the but­ter ic­ing on top, then cover with another disc of cake. Top with a third of the re­main­ing ic­ing and cover with the fi­nal cake layer. Cover the en­tire cake with ic­ing, smooth­ing down the sides with a spat­ula. Leave to chill for 30 mins be­fore serv­ing.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.