Directions
- 1Prepare four 8 inch tins by greasing them and lining the bottom with greaseproof paper.
- 2Sift together 150g of self raising flour and 460g of plain flour.
- 3Cream together 610g of softened unsalted butter and 610g of caster sugar in a mixer for 5-6 minutes until pale and fluffy.
- 4Add eggs two at a time, mixing well after each addition.
- 5Fold in the sifted flour using the lowest speed possible.
- 6Add 3tbs of whole milk and 1tsp of vanilla extract.
- 7Divide the batter evenly among the prepared tins using one scoop at a time in each tin.
- 8Level the batter in each tin using a pallet knife.
- 9Bake at 170°C for 24-26 minutes, or until a skewer inserted into the center comes out clean.
Ingredients
- 610 g unsalted butter
- 610 g caster sugar
- 9 large free-range eggs
- 150 g self raising flour
- 460 g plain flour
- 3 tbs whole milk
- 1 tsp vanilla extract
Equipment
8 inch tinspallet knifemixer
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