If you’ve never tried this famous cake creation, you’re in for a real treat! When you take a bite of this cake, your taste buds will be in cake heaven!
340g (12 oz) self raising flour
280g (10 oz) caster sugar
280g (10 oz) butter / marg
5 eggs
3 tablespoons milk
Pre-heat the oven to 300 degrees F / 149 degrees C / Gas 2 Cool or Slow
*Grease and line (or grease and flour) a 20cm (8 in) square or round tin and set aside.
*Sieve flour into large mixing bowl, add all other ingredients and mix with electric mixer on slow speed until all ingredients are blended, then increase to fast speed and mix for another 2 or so minutes, when you have a smooth batter (it will be quite thick/stiff).
*Pour into already prepared tin, place in centre of oven and cook for about 1 hour 15 mins to 1 hour 30 mins, test with skewer if it comes out clean cake is done.
Vanilla Buttercream:
6 large egg whites
1 1/2 cups granulated sugar
2 cups unsalted butter room temperature
2 tsp vanilla
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
Add vanilla and whip until smooth.