Simple vanilla cake

1. Preheat oven to 180°C Bake
2. Spray the base and sides of two 20cm cake tins, and line the bases with baking paper. Set aside. 
3. In a large bowl, beat the butter and sugar until light and fluffy. Then add the eggs gradually, and beat until combined.
4. Sieve the flour and baking powder into the wet mixture and fold into the batter. Stir through the milk and vanilla. 
5. Divide the mixture into two tins and smooth the top. Bake for 25-30 minutes or until the top is golden. Remove from tins when cool, then fill with cream, jam and dust the top with icing sugar. 

FAQs:

• When do I know if the cake is done? Test if the cake is done by placing a skewer into the centre of the cake. If little or no crumbs are stuck on the skewer and the skewer is dry, the cake is ready.
• What can I use instead of vanilla? You can add other flavours to the cake such as lemon or orange zest instead of vanilla. 
• How to store vanilla cake? How long does it last? Cool on a baking rack and then store the sponge in an airtight container for up to 3 days at room temperature, and up to a week in the fridge. If you have added cream, this will need to be stored in the fridge and eaten over 3-5 days. You can freeze the sponge (without the cream or jam) wrapped or sealed in an airtight container for up to a month. 
• How to decorate the vanilla cake? (best frosting) The best frosting to use for this cake is whipped cream and jam filling, with a little bit of icing sugar dusted on top. If using whipped cream, this cake cannot be left out at room temperature. 

Recipe tips from our Chef

• Can I make this cake ahead of time? This cake can be made ahead of time and frozen, and keeps well at room temperature 2-3 days, or in the fridge for a week (in the warmer months). 
• Can I make this cake with oil instead of butter? No, the butter is what gives it a golden crumb. You can however substitute butter with a dairy-free spread.
• Why do I need to line the tins with baking paper? The base of the cake tin is lined with baking paper in case the cake sticks and it helps it release. If using good quality non-stick tins, just greasing the base and sides should be fine. 
• Do I need a hand mixer or stand mixer to make this cake? Yes, as the butter and sugar needs to be beaten until light and fluffy to help make the cake rise.