Vanilla Cake

  • 350g Butter
  • 365g Caster Sugar
  • ½ Vanilla Pod
  • 10g Vanilla Bean Paste
  • 350ml Egg White
  • 120g Plain flour
  • 355g Self raising flour
  • ¼g Salt
  • 165ml Buttermilk
Preparation Time
30 minutes
Cooking Time
70 minutes +
  1. Preheat the oven to 180ºC. Grease the cake tin and line it with baking paper.
  2. Cut the vanilla pod into two, then using a small knife with a tip, split it in half lengthwise, and scrape the vanilla seeds from both sides of the pod. Add into the buttermilk. Leave aside.
  3. Sift plain flour, self-raising flour and salt into a bowl.
  4. Using an electric stand mixer with paddle attachment, cream butter and caster sugar together until light and fluffy. Add the vanilla paste into the creamed mixture. Mix well.
  5. Set the mixer to low speed and gradually add half of the egg whites into the mixture in three batches, scraping down the mixing bowl after each addition.
  6. Add one quarter of the dry ingredients to the mixture. Beat over low speed until well combined and scrape down the bowl.
  7. Gradually add the remaining egg whites into the mixture, beating well and scraping down mixing bowl after each addition. Add remaining dry ingredients into the mixture in two batches. Beat until well incorporated, scraping down the mixing bowl between each addition. Set the mixer to medium speed, and beat mixture for 10 seconds.
  8. Add the buttermilk into the mixture over low speed. Set the mixer to medium speed, and beat for 30 seconds until mixture is well combined.
  9. Pour mixture into the cake tin and bake for 60-70 minutes until a skewer comes out clean after inserted into the centre of the cake. Leave the cake to cool in the tin for 15 minutes. Remove cake from the tin and leave to cool completely on wire racks.