Ingredients

The following ingredients have 12 Servings
  • 250g unsalted butter, softened
  • 1 1/2 cups caster sugar
  • 5 egg whites
  • 1 1/2 teaspoons vanilla paste or extract
  • 2 1/2 cups cake, biscuit and pastry plain flour
  • 3/4 cup buttermilk
  • 2 tbsp sunflower oil
  • 250g unsalted butter
  • 4 cups icing sugar
  • 1 tsp vanilla paste
  • 1-2 tsp milk

Instruction

  • Preheat oven to 170C. Grease 2 x 22cm cake tins and line bases with baking paper.
  • Place butter and sugar in the bowl and whip until pale and creamy. Beat in eggs and vanilla.
  • Add flour, buttermilk and oil and beat at a low speed until combined. Increase speed to high and beat for 60 seconds.
  • Divide evenly between prepared tins and bake for 40-45 minutes or until a skewer inserted comes out clean. Leave to cool for 5 minutes before turning onto a wire rack to cool completely.
  • For the buttercream, place butter into the bowl of an electric mixer and beat until very pale.
  • Add vanilla and icing sugar and beat at a low speed until combined. Increase speed and beat until fluffy, adding a little milk if required.
  • To assemble, place the base cake on a serving plate and spread a few spoonfuls of icing over the top, almost to the edges. Place the second cake on top. Spread icing over the top and sides until the cake is evenly coated. Cut into thick slices to serve.