Baking

Never Fail Cake

Grandma’s ‘never fail cake’ is as easy to make as the name suggests. It can be done entirely in an electric mixer, making it quick as well. It’s a great stand-by and can be varied with different flavoured icings or citrus zest added to the batter.

Serves:

Preparation Time:

20 minutes

Cooking Time:

45 minutes

Ingredients

250 g unsalted butter, chopped
2 cups (440 g) sugar
4 eggs
½ tsp vanilla essence
3 cups (450 g) self-raising flour
1 ½ cups (375 ml) milk
Good pinch of salt

Method

Preheat the oven to 180C (160C fan-forced). Lightly grease a 26 cm springform tin and line the base with non-stick baking paper. Using electric beaters, beat the butter and sugar until light and creamy. Add the eggs one at a time, beating well between each addition, then beat in the vanilla essence.
Stir in 1 cup (150 g) of the fl our, then 1/2 cup (125 ml) of the milk. Repeat until all the flour and milk is used, and make sure there are no lumps in the batter. Transfer to the prepared cake tin.
Bake for about 45 minutes, until the cake springs back when gently touched in the middle and comes away from the edges of the pan. Cool in the tin for 5 minutes, then release the sides and cool completely on a wire rack before icing with a simple butter frosting.

Note: The cake in the photograph is iced with coffee butter cream and decorated with crushed chocolate-coated coffee beans.

Credits:

Julie Goodwin’s Our Family Table, by Julie Goodwin, Random House, RRP: $34.99

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