Who wants in on THE best cake recipe ever invented? A very good family friend of ours, Annabelle passed this recipe on to my mother in law who in turn passed it on to me. Annabelle is such a gorgeous girl that we even named our daughter Annabelle after her and I’ve lost count of the number of times I’ve made it.
It’s such a good large cake that isn’t too sweet and is beautifully light and easy to make. The addition of the custard powder is the secret ingredient and cooking it in a slow oven does wonders to making the inside wonderfully soft.
The other thing I love about this cake is that you don’t need to make icing. Simply sift some icing sugar over the top of it and thats all it needs. You also just throw everything in the mix master at once and cooking it in a spring form tin means that you don’t need to line the sides of the cake tin (which is the worst job in the world!)
Thanks Annabelle. We’ll continue to make this for many years to come.
250 grams of butter, softened
1 3/4 cups of castor sugar
2 x cups of self raising flour, sifted
1/2 cup of custard powder, sifted
2/3 cup of milk
1 teaspoon of vanilla extract
Canola oil spray, for greasing the pan
You will need a large round springform tin for this recipe.
- Preheat the oven to 160 degrees.
- Line the springform cake tin with baking paper and spray with canola oil spray for good measure.
- Simply add all ingredients in to a large bowl of a mix master and beat for a couple of minutes or until combined.
- Pour in to the prepared tin and bake for 1 hour or until a skewer comes out clean.
- Let the cake cool in the tin for 5 minutes and then turn it out on to a wire rack to cool.
- You want the bottom of the cake to sit at the top so that it has a lovely flat surface. Once cooled, sift some icing sugar over the top and viola!
Goes beautifully with a cuppa. The only thing is – it’s impossible to stop at one piece!
- The cake also freezes really well so you can make it in advance.
- It keeps well for a couple of days in an airtight container.
- Instead of cutting the cake in to triangles, slice the cake lengthways and serve it in little rectangular pieces.
- Make this for morning tea when friends pop over or drop one off to a friend who may need a bit of love.
- If you have leftover cake the next day – simply jazz it up a bit by sprinkling a little extra icing sugar on top.