Serves about 10-20
This cake is a classic and it’s one bowl wonderful! I love a cake with ingredients that you can just chuck into a bowl and get perfect results every time. This is one recipe that as Bill promises “will never let you down!” It’s my kind of recipe. I love it! I love it! I love it!
Now, the number of serves will vary depending on the size of the tin that you use. You’ll get up to 20 serves from a deep square cake and slightly less, if you divide the mixture into two 7 inch sandwich tins for a Bill meets Victoria sponge.
Ingredients
2 ¼ cups (335g) plain flour
1 tablespoon baking powder
185g unsalted butter, softened
1 cup (220g) caster sugar
1-2 teaspoons vanilla extract
3 eggs
¾ cup (185ml) milk
VANILLA WHIPPED BUTTERCREAM
2 ¼ cups (280g) icing sugar
80g unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk
How to – Traditional
- Preheat oven to 180 C/160C fan-forced. Grease and line a 20cm square cake tin or 2 x 7 inch sandwich tins.
- Sift the flour and baking powder into a large bowl. Add the butter, vanilla, sugar, eggs and milk and beat with electric beaters for 3-4 minutes until smooth.
- Pour the mixture into the tin and bake for 40-45 minutes, or until golden brown and a skewer poked in the centre comes out clean. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
- To make the buttercream, beat together all the ingredients with electric beaters on low speed. Then beat for 3-4 minutes on high speed until pale and fluffy. Spread over the cooled cake.
- Decorate with berries, grated chocolate, candy or candles for the occasion.
How to – Thermomix
- Preheat oven to 180 C/160C fan-forced. Grease and line a 20cm square cake tin or 2 x 7 inch sandwich tins.
- Insert butterfly into TM bowl. Add sugar and mix for 1 minute on speed 4. Scrape down lid and sides of bowl.
- Remove butterfly and the MC from the lid.
- Add the vanilla extract. Add eggs one at a time through the hole in the lid, with the blades running on speed 4, mixing for 5-10 seconds between each addition.Scrape down lid and sides of bowl.
- Add all the other ingredients and mix for 5 seconds on speed 4. Scrape down lid and sides of bowl and mix for a further 10 seconds on speed 4.
- Pour the mixture into the tin and bake for 40-45 minutes, or until golden brown and a skewer poked in the centre comes out clean. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
- To make the buttercream, add the butter, icing sugar and vanilla and mix for 15 seconds on reverse speed 2 for 15 seconds. Add the milk and mix for a further 1 minute 45 seconds.
- Spread buttercream over the cooled cake and decorate with berries, grated chocolate, candy or candles for the occasion.
Other info
TIP! This mixture will also make up to 18 cupcakes. Spoon the mixture into paper cases and bake for about 15-20 minutes, or until they are golden brown and a skewer poked in the centre comes out clean. Leave the cakes to cool in the tin for 5 minutes then turn out onto a wire rack.
To feed a bigger crowd , bake a second cake, place them side by side and ice with buttercream!
