My best Vanilla Cake - stays moist 4 days!

1 hr 30 min + cooling

Makes 2 × 8" / 20 cm layer cakes (10–12 servings)

A tender, moist vanilla layer cake made by whipping eggs and sugar to triple volume, then folding in flour and a tempered hot milk mixture for richness and keeping quality.

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prepPreheat oven to 350°F / 180°C (160°C fan) for 20 minutes; place shelf in middle.
prepGrease 2 × 8" / 20 cm cake pans with butter, line with parchment paper.
250 g all-purpose flour (cake flour OK too)	Whisk flour, baking powder & salt										Frost cooled cake layers with frosting
2 1/2 tsp baking powder
1/4 tsp kosher salt
4 large eggs (50–55 g each), at room temperature	Beat eggs 30 sec on speed 6	Add sugar over 45 sec, beat 7 min speed 8 until tripled	Add flour in 3 batches, 5 sec speed 1 between each	Beat 5–10 sec until no flour visible, stop	Slowly pour tempered milk into batter over 15 sec, speed 1	Scrape bowl, beat 10 sec speed 1 until smooth	Pour 560 g / 20 oz batter into each pan	Bang each pan on counter 3 times to remove bubbles	Bake 350°F / 180°C, 30 min until golden & toothpick clean	Cool in pans 15 min, turn out onto racks upside down
300 g caster sugar or superfine sugar
250 g all-purpose flour
115 g unsalted butter, cut into 1.5 cm cubes	Heat butter & milk in jug 2 min	Pour hot milk, vanilla & oil into empty flour bowl	Temper: whisk 1 1/2 cups batter into hot milk until smooth
240 ml full-fat milk
3 tsp vanilla extract
3 tsp vegetable or canola oil
225 g / 2 sticks unsalted butter, softened	Beat butter 3 min high speed until fluffy & pale	Add icing sugar in 3 lots, beat slowly then 3 min high	Add vanilla & milk, beat 30 sec until soft & pipeable
500 g soft icing sugar or powdered sugar, sifted
3 tsp vanilla extract
2–4 tbsp milk, to adjust thickness if needed

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