Vanilla cake is a classic – you can never go wrong with making (or eating, very well) a slice of delicious vanilla cake for tea.
I made this cake especially for such an event, tea with a friend. I love making cakes, in case you haven’t guessed. That particular day, I really did want to make a plain butter cake, the simplest recipe of all. I remember watching Jamie Oliver at an impressionable age. He made a version of a pound cake, with 200g of butter, 200g of sugar, 3 eggs, and 200grams of self-raising flour. Yes, very simple in theory, to make and to eat.
But anyone can be fooled by a simple cake, and I was after something with a little more flavour. I managed to get this flavour with almond flour. I used a combination of both almond and plain flour and adjusted the raising agent thus. I’ve made a Vanilla cake with Yoghurt before, this one differs in tenderness slightly.
This cake is great on its own, and the equation calls for a lot more sugar than I have added. I don’t have a particularly sweet tooth, regardless of my love for cakes. When I drafted this recipe, it had 225g of sugar; to be creamed with 225g butter. I reduced the sugar by quite a bit in the final recipe as this was a tad too sweet for me. But if you like to live dangerously, go for it.
I didn’t make a fancy frosting for this cake, just store-bought strawberry jam. I loosened the jam by beating a dedicated amount (5 Tbsp) with a fork before spreading a thin layer atop my cake. Simple, elegant, easy to make and easy to eat. Just the way I like it.