How to cook butter cake

You will need:

250g butter, softened
250g castor sugar
4 jumbo eggs, at room temperature
420g flour
¾ cup milk
1 tsp vanilla extract
2 tsp baking powder

For the raspberry cream

1 cup cream
1 cup raspberries, fresh or frozen and defrosted
¼ cup icing sugar
1 tsp vanilla extract

Step one

Heat oven to 170°C. Grease and line a 20cm cake tin with baking paper.

Step two

Place the butter in a bowl and beat with an electric beater until smooth, adding the castorsugar gradually. Continue beating until mixture is light and fluffy.

Step three

Add the eggs, one at a time, beating well after each addition.

Step four

Sift in the flour and baking powder, and stir well to combine. Stir in the milk and vanilla extract.

Step five

Spoon the batter into the prepared baking tin. Bake for 50 minutes or until an inserted skewer comes out clean. Allow to cool, remove from tin and leave to cool completely before decorating.

Step six

Mash raspberries gently with a fork. Whip cream and fold through raspberries, icing sugar and vanilla extract. Spread cream over cake and serve.