2020-04-01 Good Housekeeping South Africa

48 GH SPECIAL RECIPE EDITION 2020

Best-ever Vanilla

Cake

Give a simple vanilla cake some

sparkly flair with stars and sprinkles

Active Time 20 minutes Total Time

1½ hours, plus cooling Serves 12

CAKE

1 cup unsalted butter, at room

temperature, plus more for tin

3 cups cake flour

1 tbsp baking powder

1 tsp salt

1¾ cups white sugar

4 large eggs, at room temperature

2 tsp vanilla extract

1¼ cups full-cream milk, at room

temperature

BUTTERCREAM ICING

2 cups icing sugar

1 cup unsalted butter, at room

temperature

½ tsp salt

¼ cup double cream

1½ tsp vanilla extract

1. Make the cake: heat oven to 160°C.
   Butter a 23cm by 33cm cake tin. Line
   bottom with baking paper, leaving
   overhang on 2 sides; butter baking
   paper.


2. In a bowl, whisk together flour, baking
   powder and salt.


3. In large bowl of electric mixer, beat
   butter and white sugar on low speed
   to combine. Increase speed to medium
   high; beat until light and fluffy (about
   3 minutes). Reduce speed to medium;
   add eggs 1 at a time, beating each
   until incorporated before adding next.
   Beat in vanilla.


4. Reduce speed to low and add flour
   mixture in three parts, alternating with
   milk and beating just until incorporated.


5. Spread batter into prepared tin and
   bake until a wooden skewer inserted
   in centre comes out clean (about 40
   minutes). Let cool in tin for 10 minutes,
   then use overhangs to remove from tin
   and let cool completely.


6. Make the icing: with an electric mixer,
   beat icing sugar, butter and salt on low
   speed until combined, then increase
   speed to medium and beat until fluffy
   (about 3 minutes). With machine
   running, slowly add cream. Beat until
   fluffy (about 3 minutes). Beat in vanilla.


7. Spread icing over cooled cake and
   decorate as desired.

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0420_GHE_046_051_kids party shortcuts.indd 3 2020/03/10 8:49 AM

48 GH SPECIAL RECIPE EDITION 2020

Best-ever Vanilla

Cake

Give a simple vanilla cake some

sparkly flair with stars and sprinkles

Active Time 20 minutes Total Time

1½ hours, plus cooling Serves 12

CAKE

1 cup unsalted butter, at room

temperature, plus more for tin

3 cups cake flour

1 tbsp baking powder

1 tsp salt

1¾ cups white sugar

4 large eggs, at room temperature

2 tsp vanilla extract

1¼ cups full-cream milk, at room

temperature

BUTTERCREAM ICING

2 cups icing sugar

1 cup unsalted butter, at room

temperature

½ tsp salt

¼ cup double cream

1½ tsp vanilla extract

1. Make the cake: heat oven to 160°C.
   Butter a 23cm by 33cm cake tin. Line
   bottom with baking paper, leaving
   overhang on 2 sides; butter baking
   paper.


2. In a bowl, whisk together flour, baking
   powder and salt.


3. In large bowl of electric mixer, beat
   butter and white sugar on low speed
   to combine. Increase speed to medium
   high; beat until light and fluffy (about
   3 minutes). Reduce speed to medium;
   add eggs 1 at a time, beating each
   until incorporated before adding next.
   Beat in vanilla.


4. Reduce speed to low and add flour
   mixture in three parts, alternating with
   milk and beating just until incorporated.


5. Spread batter into prepared tin and
   bake until a wooden skewer inserted
   in centre comes out clean (about 40
   minutes). Let cool in tin for 10 minutes,
   then use overhangs to remove from tin
   and let cool completely.


6. Make the icing: with an electric mixer,
   beat icing sugar, butter and salt on low
   speed until combined, then increase
   speed to medium and beat until fluffy
   (about 3 minutes). With machine
   running, slowly add cream. Beat until
   fluffy (about 3 minutes). Beat in vanilla.


7. Spread icing over cooled cake and
   decorate as desired.

create neat shapс.

Just place and fill!