THIS is one of the easiest vanilla cake recipes ever. The cake can be filled with caramel, fresh cream (whipped) and strawberry jam, which will make it a Victoria Sandwich or buttercream. If you make cupcakes they can be iced with buttercream and then add some sprinkles on the top, or a half slice of glacé cherry or a chocolate (such as a Cadbury’s Whisper).
Ingredients
3 cups self-raising flour
1 cup sugar
1 cup cooking oil
1 cup boiling water
6 eggs, separated
1 teaspoon vanilla essence
Method
In a mixing bowl put flour, sugar, oil, vanilla essence and add six egg yolks and a cup of boiling water. Mix well. Beat egg whites and fold into cake mixture.
Spoon into cupcake cases or into a large baking tin to make a big cake. Bake cupcakes at 180c until slightly golden (approximately 15 minutes). If you are making a cake, bake it at 180°C for approximately 30 minutes. Check to see if the middle is cooked.
Vanilla buttercream
Ingredients
75g butter
175g icing sugar, sifted
Quarter teaspoon vanilla essence
1 to 2 teaspoons of warm water
Method
Cream the butter until soft and gradually beat in the icing sugar. Add the vanilla essence and a little warm water if necessary to give a smooth pliable texture. This amount will cover the top and sides of an 18cm sponge sandwich or be sufficient for a filling and topping, or to pipe onto 12 cupcakes.
Decorate the cake with butter icing, caramel or fresh whipped cream and jam.
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