Never Fail Cake
250g butter, chopped
2 cups (440g) sugar
1/2 tsp vanilla essence
3 cups (450g) self-raising flour
1 1/2 cups (375 ml) milk
good pinch of salt.
Preheat the oven to 180c (160c fan forced) Lightly grease a 26cm springform tin and line with baking paper. I've used two tins and shared the mixture between them.
Using electric beaters, beat the butter and sugar until light and creamy. Add eggs one at a time, beat well between eggs, add vanilla essence, beat well.
Stir in 1 cup of flour, then 1/2 cup of milk. Repeat until all flour and milk is used, making sure there's no lumps in the batter. Pop into your tins, Bake for 45 mins or until golden on top and cake springs back when touched in the middle.
Once cake is cooled add whipped cream in between and drizzle icing on top, then top off with raspberries.
Recipe - Icing
2 tbsp. butter
1/4 cup whole milk
1/2 tsp pure vanilla extract
2 1/2 cups shifted icing sugar
Melt butter in small saucepan, stir in milk, vanilla and salt. Whisk in icing sugar a little at a time. The mixture needs to be thick but still pour-able.
Cake recipe: Julie Goodwin, My Family Table