350 g Flour
300 g Castor Sugar
5 ml Baking Powder
5 ml Salt
250 ml Buttermilk
2 Extra Large Eggs
250 ml Oil
5 ml Vanilla Extract/Paste
1
Grease and line 3 15cm round cake tins.
2
Preheat oven to 180C
3
In a stand mixer, beat eggs and sugar until pale.
4
Sift dry ingredients.
5
Place stand mixer on a low setting, add oil and beat until combined.
6
Add buttermilk and mix well.
7
Add flour and fold in until completely combined.
8
Divide between cake tins.
9
Bake for 35 Minutes to 40 minutes or until a cake tester comes out clean.
10
Remove immediately from the cake tins and cool on a wire cooling rack.
11
Fill and cover in buttercream.
12
Keeps well in an airtight container for up to a week or freeze for up to 3 months.
Ingredients
350 g Flour
300 g Castor Sugar
5 ml Baking Powder
5 ml Salt
250 ml Buttermilk
2 Extra Large Eggs
250 ml Oil
5 ml Vanilla Extract/Paste