Ingredients
12 slice(s)
- 125 g raw sugar
- 155 g Butter, at room temperature
- 1 tsp vanilla essence
- 2 eggs, at room temperature
- 185 g Self Raising Flour
- 70 g full cream milk
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6
35min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
1. Grease and line a round cake tin and pre-heat oven to 180 degrees
2.Place sugar into mixing bowl and mill 20sec/sp10
3. Add butter and vanilla and mix 20sec/sp4, scrape sides of bowl with spatula
4. Mix 20sec/sp4 adding eggs one at a time through hole in mixing bowl lid onto moving blades. Mix for a further 20sec/sp4 after last egg is added. Scrape sides of bowl with spatula
5. Add flour and milk and mix 20sec/sp4
6. Scrape sides of mixing bowl and mix 5sec/sp4
7. Pour into cake tin and bake 30 mins or until skewer comes out clean
Accessories you need
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Spatula TM5/TM6
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Tip
Decorate with whipped cream and berries or icing and sprinkles. This recipe can be used to make one round cake or 12 cupcakes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentFantastic, a huge hit. The vanilla equivalent to...
Fantastic, a huge hit. The vanilla equivalent to the easiest choc cake in Everyday Cookbook.
Made @ 42 mini patty cakes .
I use this recipe a lot. Last time, used brown...
I use this recipe a lot. Last time, used brown sugar instead of raw sugar, added around a heaped teaspoon of cinnamon. When baked, brushed melted butter on top and sprinkled with cinnamom sugar. A delicious tea cake. By the end of the day, nothing left. Absolutely delicious!!!!
Ellebunnygirl:...
Ellebunnygirl:
Also made it gluten free, had no problems with it rising
Great vanilla cake
Great vanilla cake
This is the second time I've made this recipe, the...
This is the second time I've made this recipe, the first time was ok but the second time I doubled the quantity and it was AMAZING!
My 9 year old sampled it and exclaimed it was the best cake ever! My only problems and it's me and my oven is never getting things to rise evenly, but nothing a little shave with a knife didn't fix!
A great little addition to the school lunchbox.
(No Subject)
I followed the the instructions perfectly but why doesn't it rise ??
I love this recipe ! Very simple and tasty. I have...
I love this recipe ! Very simple and tasty. I have even halved the sugar and added chia seeds and turned them into cupcakes and its still perfect. We have made them to freeze for school lunches. They are popular at my house !
This is amazing! So yummy and easy to make. I made...
This is amazing! So yummy and easy to make. I made it for my 3 yo birthday. Thank you!
Sorry but I forgot on my earlier comment to add...
Sorry but I forgot on my earlier comment to add the rating which is 5 stars
Lovely moist buttery cake. I made this for...
Lovely moist buttery cake. I made this for afternoon tea for a friend and she loved it so much she took the left over cake home and also asked for the recipe. Will definitely be making it again.
A little dry. can anyone
A little dry. can anyone suggest what I could change?
This cake was fabulous. I
This cake was fabulous. I doubled the recipe and put it in a large square tin. Stayed fresh for at least 4 days. Thanks.
Great tasting cake and easy
Great tasting cake and easy to make! Kgr, just wondering how you made the icing in your picture? Thanks!
Great, made it in loaf tin
Great, made it in loaf tin and turned out fantastic!
Lovely easy cake, thank you
Lovely easy cake, thank you
Very nice and light for a
Very nice and light for a butter cake, I made it GF just subbed 1 for 1 and added 90 ml of milk instead of 70 worked out perfect! Thanks
Beautiful! Thank you :-)
Beautiful! Thank you
PERFECT! just like my
PERFECT! just like my Granny's - we made a rainbow muffin version and just lovely! Look forward to enjoying a red/blue and yellow cupcake shortly!!!
MOIST AND DELICIOUS...
MOIST AND DELICIOUS
Another very handy, quick and easy recipe.
thanks !
Lovely! Thanks for sharing
Lovely! Thanks for sharing
So yum & easy to make! Light
So yum & easy to make! Light & lovely flavor. made as a whole cake & cupcakes. Will be my go to cake from now on! Thank you!
I made this one with guests
I made this one with guests coming over, but I found it to be a bit heavy/dense and strongly flavoured. Not sure what I might have done to make it better?
Fantastic light, moist butter
Fantastic light, moist butter cake. I doubled the recipe and made 2 round cakes stacked for a fondant covered birthday cake. I'm just making it again (doubled) to make 2 round cakes to shape into "3".This recipe stayed moist and delicious for 4 days. (Possibly longer, but it was gone after 4 days!) Thanks for an great recipe.
My only tip would be that when adding the eggs, mix on reverse. This helps avoid splitting the mix as can happen with a double batch.