This is a recipe that has been doing the rounds for years. It’s a great base cake that can be adjusted for different flavours and is perfect for birthday cakes. I usually cut into three pieces and wrap what’s not needed right now to go in the freezer.
It can be made in 2 larger cake tins, a small baking dish or a large slab tin.
The original recipe called for 2 cups self raising flour, 4 tablespoons custard powder and 1 cup milk.
I always reduced the milk to 1/2 cup as it was too much for the amount of flour. So now, I use more flour, but the same amount of milk. I don’t use custard powder anymore due to the artificial yellow colouring.
The method used for the Thermomix is different to that of a stand mixer. For one, you use cold cubed butter, straight from the fridge. If you use room temperature butter, you’ll find that the Thermomix almost melts the butter as the blades so powerful.
I like to gather all the ingredients, measure out the flour and milk, lightly whisk the eggs, weigh and cube the butter and pop it back in the fridge.
Edited 21/08/2023 to be a little more explanatory.
Ingredients
Method
- Preheat oven to 150C FF.
- Grease and line a small baking dish (or two 22cm round tins). Make sure paper is over the sides to make it easier to remove the cake.
- Weigh flour and milk by placing containers on the lid of the Thermomix and using the scales mode.
- Whisk eggs with a fork.
- If you are making a lemon or orange cake, add the thinly peeled rind of the fruit (2 for this size cake) with the sugar. in the next step, but for longer.
- Weigh sugar into bowl and mill 10 seconds/speed 6.
- Weigh in butter and mix 20 seconds/speed 6.
- Mix again 10 - 20 seconds/speed 6. Scrape down and repeat.
- Insert the butterfly.
- Set to 1 min 30 sec/speed 2.5.
- Begin adding eggs a little at a time. As you add a little egg mix, add a tablespoon or so of the flour. Continue this way until all the egg is incorporated.
- Set to 1 min 30 sec/speed 3.
- Add flour and milk alternatively until all incorporated. It will form an air bubble at the base.
- Scrape down and stir lightly to incorporate any flour around the edges.
- Mix once more for 10 seconds/speed 3 if desired.
- Remove buttlerfly and scrape with spatula. The mixture may look curdled. Just stir with spatula.
- Pour into prepared tin/tins and bake for 40 - 45 minutes.
- Remove from tin/tins and cool on a wire rack.
Notes
I’ve created a video to help you with the method.
