I love this butter and vanilla cake, simple to make not too
many ingredients, will double as a cake for tea or with poached
rhubarb and whipped cream for dessert.
8 slices approx.
200g sugar
3 eggs, room temperature
1 teaspoon vanilla paste
1 teaspoon vanilla extract
120g flour
150g butter, melted
Set oven 180c line a 23cm cake tin with nonstick paper
Sugar, eggs, and vanilla into the mixer, whisk for 4/5 minutes until really
thick and creamy, slowly fold in the flour, then the melted butter. Spoon
into the lined cake tin and bake for 35 minutes or until a skewer inserted
into the centre of the cake comes out clean. Cool in the tin.