About this recipe:Making your own wedding cake? This vanilla cake recipe makes 1 (25cm) round cake. Decorate with rolled icing or buttercream. Double the recipe if you are making a three tiered cake or use as a bottom layer if you plan on making different flavoured tiers.
225g (8oz) butter, softened
600g (1lb 6oz) caster sugar
1 tablespoon vanilla extract
375g (13oz) plain flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
225g (8oz) soured cream
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 160 degrees C / Gas mark 3. Lightly grease and flour a 23x33cm baking tin or a 25cm round cake tin.
In a large bowl, beat together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, bicarbonate of soda and baking powder, add to the cake mixture and mix well. Finally, stir in the soured cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the cake mixture into the prepared tin.
Bake in the preheated oven for 45 to 60 minutes, or until a skewer inserted into the centre of cake comes out clean. Allow the cake to cool in the tin for a few minutes before turning out onto a wire cooling rack.
I'm afraid on the whole this was a bit of a disaster! I had alarms bells ringing when I measured out the raising agents, I think that 1/4 tsp of baking powder and bicarb alongside plain flour is not quite right. The cake has a lovely flavour, but did not cook in the middle - it was quite solid in texture. It did rise but lacked the light texture you would expect. I used a 25cm round tin. - 12 Feb 2013