ONE CAKE: THREE WAYS
One batter to make 3 different, delicious recipes. Perfect for making light work of entertaining.
*NOTE* the below recipe makes enough for all three cakes - please refer to end of recipe if making smaller batches.
Prep 00:30
Cook 00:40
Capable Cooks
Ingredients
450g unsalted butter, softened
2 1/4 cups caster sugar
3 tsp vanilla extract
6 eggs
5 1/4 cups plain flour
3 tsp baking powder
1/4 tsp fine sea salt
2 1/4 cups milk
Variation 1. Vanilla cake with cream cheese frosting and passionfruit
125g cream cheese, at room temperature
100g unsalted butter, softened
1/3 cup icing sugar, sifted
1 passionfruit
Variation 2. Apple and cinnamon tea cake
1 Granny Smith apple, peeled and finely chopped
1 Granny Smith apple, finely sliced
2 tsp cinnamon
1/4 cup caster sugar
2 Tsp melted butter
Variation 3. Vanilla and raspberry muffins
1 1/2 cups frozen raspberries
2 Tbsp icing sugar
Method
Step 1. Preheat the oven to 180C. Grease and line a 20cm cake tin and a 20x20cm square cake tin. Prepare a 12 capacity muffin tin with liners.
Step 2. Place the butter, sugar and vanilla into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for around 5 minutes or until pale and thick.
Step 3. Add the eggs one at a time, beating well in between and scraping the sides of the bowl occasionally.
Step 4. Sift together the flour, baking powder and salt into a bowl and add half of it to the butter mixture along with half of the milk and beat slowly to combine. Add the remaining flour and milk and beat once more until a smooth batter forms.
Step 5 (Variation 1). For the vanilla cake, pour 1/3 of the mixture into the 20cm cake tin. Split the remaining 2/3 between two bowls. Bake the vanilla cake for 35-40 minutes. Let it cool completely in its tin.
Make the cream cheese frosting by beating together the cream cheese and butter until pale, fluffy and smooth. Add the icing sugar and continue beating for around 5 minutes or until it is smooth and light. Top the cake with frosting and fresh passionfruit pulp.
Step 6 (Variation 2). For the apple and cinnamon tea cake, combine the chopped apples with 1/2 tsp cinnamon in a bowl and stir to combine. Combine the remaining cinnamon and sugar in a small bowl and set aside. Fold the apples through one of the cake batters and then pour into the 20x20cm square cake tin. Top with the sliced apples and bake for 35-40 minutes. While still warm, brush with melted butter and sprinkle with cinnamon sugar.
Step 7 (Variation 3). For the raspberry muffins, fold the frozen raspberries through the last batter and spoon the mixture evenly into the muffin casings. Bake for 30-35 minutes or until cooked through and golden. Let them cool before dusting with icing sugar.
Notes:
*With a big enough oven, you can bake all three cakes at once by placing the vanilla cake and apple cake on one rack and the muffins on another.
*Ingredients for 1 Variation
150g butter
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/3 cup plain flour
1 tsp baking powder
3/4 cup milk
*Ingredients for 2 Variations
300g butter
1 1/2 cups caster sugar
2 tsp vanilla extract
4 eggs
2 2/3 cups plain flour
2 tsp baking
1 1/2 cups milk
