This cake has been a great addition to our tea time. The cake is so fluffy, light and moist that if you’re not careful you’ll end up eating it all in one sitting.
- 168g Caster Sugar
- 168g Butter
- 215g Self Raising Flour
- 3 Eggs
- 1 Tablespoon Vanilla Extract
Cream together the butter and the sugar. Once separate your egg whites and yolks and add the yolks to the sugar and butter mix, blend together and slowly add in the flour.
Now whisk your egg whites with a clean whisk until fluffy and peaked, add a bit to the flour mixture so that it loosens the cake mix and makes it creamier, add the vanilla essence at this point, then fold in the rest of the whisked egg whites so that you have a smooth cake mix full of trapped air.
Transfer to a small – medium sized spring bottom cake tin and bake in the oven at 130C for 1h and 30 minutes. The cake will slowly rise, turn golden and fluffy. Once you can prod it with a knife and it comes out clean you can remove it from the oven.