Loved this dessert? You might also enjoy our coffee and walnut butter cake recipe, or chef Geert Elzinga's Dutch butter cake recipe, which he says is so luscious it'll take all your willpower not to take a sneaky bite (ideally, you should let it mature overnight). Also, take a look at our collection of mouth-watering cake recipes.
Prep time 15 minutes
Cooking time 30 minutes
kJ 1065 fat 12g sat fat 7g
250g butter, at room temperature
1 1/2 cups (330g) caster sugar
3 cups (450g) self-raising flour, sifted
1 cup (250ml) milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180°C. Grease and line bases of two 20cm flat-based ring pans.
2. Using an electric beater, cream butter. Add sugar gradually and continue to beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour and milk alternately, beginning and ending with flour. Divide mixture between prepared pans.
3. Bake for 30 minutes, until a skewer inserted comes out clean. Cool in pans for 5 minutes, before turning onto a wire rack to cool completely.
Tips: For a chocolate version, replace 2/3 cup of self-raising flour with cocoa and add 1/2 cup extra caster sugar.