What you need
- 225g/8oz Odlums Self Raising Flour
- 225g/8oz Shamrock Golden Caster Sugar
- 170g/6oz Butter (room temperature)
- 4 Eggs
- 2 tablespoons Milk
- 1 teaspoon Goodall’s Vanilla Extract
Square Tin                    18cm / 7″     23cm / 9″
Round Tin                    15cm / 6″     20cm / 8″      25cm / 10″
Odlums Self Raising Flour      175g / 6oz     350g / 12oz     575g / 1lb 4oz
Caster Sugar                  125g / 4oz     275g / 10oz     500g / 1lb 2oz
Soft Margarine               125g / 4oz     275g / 10oz     500g / 1lb 2oz
Eggs                         2             5              9
Milk                        15ml / 1 tbsp   45ml / 3 tbsp   60ml / 4 tbsp
Baking Time (approx)        1-1½hrs        1½-1¾hrs      2-2¼hrs
Recipe Steps
- Preheat oven to 150°C/300°C/Gas 2. Line 15cm/6″ round deep cake tin with a double layer of greaseproof paper.
- Sieve the flour into a bowl and add all the other ingredients.
- Gently beat using a low setting on mixer. When combined, increase speed and beat for one minute.
- Spoon mixture into the prepared baking tin and smooth the top.
- Bake in the centre of oven for 1hr 10mins. Test cake by lightly pressing the centre. If baked, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is cooked.
- Leave in tin for about 15 minutes, then turn onto a wire tray to cool. When completely cold, wrap in greaseproof paper and store in a cool, dry place.
Variations
- Add the rind of a lemon or an orange for a citrus flavour
- For almond flavour, add a teaspoon of Goodall’s Almond Essence
- For vanilla flavour, add a teaspoon of Goodall’s Vanilla Extract
- Add 50g/2oz Shamrock Desiccated Coconut
Notes
This cake is really quick and easy to make and produces a cake that is firm and yet has a moist texture, ideal for slicing!
Perfect for icing and using as a layer in wedding or occasion cakes
