Vanilla Cake

 Cake Ingredients

• 2 cups plain / all purpose flour (cake flour OK too, Note 1)
• 2 1/2 teaspoons baking powder (check it's still active, Note 2)
• 1/4 tsp cooking salt (kosher salt)
• 4 large eggs (50 – 55g / 2 oz each), at room temp (Note 3)
• 1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)
• 115g / 1/2 cup unsalted butter , cut into 1.5cm / 1/2” cubes (or so)
• 1 cup milk , full fat (Note 5)
• 3 tsp vanilla extract , the best you can afford (Note 6)
• 3 tsp vegetable or canola oil (Note 7)

Vanilla Buttercream Ingredients

• 225g / 2 sticks unsalted butter , softened
• 500g / 1 lb soft icing sugar / powdered sugar , SIFTED
• 3 tsp vanilla extract
• 2 – 4 tbsp milk , to adjust thickness

Preparation:

1. Preheat oven to 180°C for 20 minutes
2. Grease 2 x 20cm cake pans with butter, then line with baking paper. 
3. Combine Dry Ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.
4. Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
5. Slowly add sugar: With the beater still going, pour the sugar in over 45 seconds.
6. Then beat for 7 minutes on speed 8, or until tripled in volume and white.
7. Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter.
8. When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
9. Combine milk, vanilla & oil – Pour hot milk, vanilla and oil into the now empty flour bowl.
10. Add about 1 1/2 cups of the Egg Batter into the Milk-Butter. Use a whisk to mix until smooth. Will look foamy.
11. Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off
12. Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable
13. Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
14. Cool & frost

Vanilla Buttercream:

1. Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
2. Add icing sugar gradually in 3 lots, beating slowly then beat on high for a full 3 minutes until fluffy.
3. Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).