A lovely, light vanilla cake. Perfect for birthdays.

  • 2 cups superfine sugar
  • 4 eggs
  • 2½ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • ¾ cup grapeseed or vegetable oil
  • 1 teaspoon vanilla

Preheat oven 350ºF (180ºC). Line two 9-inch (23cm) round cake pans or one 9×13 inch (23 x 33 cm) rectangular baking tin with parchment paper. Grease the paper and sides of the pan well.

In a medium bowl, stir together flour, baking powder and salt. Set aside.

In a large mixing bowl, with electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour the flour mixture, milk, oil, and vanilla and beat for another minute or just until the batter is smooth. Pour batter into the prepared baking pan or pans.

Bake round pans for 30 – 35 minutes, rectangular pan for 35 – 40 minutes. Cake should be golden brown on top and a toothpick poked into the middle should come out clean. Let cool on a rack for about 10 minutes before removing cake. Let cool completely before covering with frosting, if desired.

Serves 8 – 10

buttercream icing

  • ½ cup (125ml) butter, softened
  • 4 cups icing sugar
  • 2 teaspoons vanilla extract
  • 6 – 8 tablespoons (90 – 125ml) whipping cream

In a medium bowl, with an electric mixer, beat the butter just to soften. Add the icing sugar and the vanilla, beating until creamy. Add the whipping cream, a little at a time, beating constantly, until the frosting is fluffy and creamy.

Makes about 2½ cups.