French Vanilla Cake Recipe

Preheat oven to 180C/350F/Gas 4. Grease, line and flour two 23cm/9in round pans.

Sift the dry ingredients (flour, baking powder and salt) together and set aside.

Beat 100g softened butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, beating thoroughly after each addition.

Add the flour mixture, 100g at a time, alternating with the milk and ending with the flour mixture. Add the vanilla and mix well. Pour evenly into the prepared cake pans.

Bake for 25 to 30 minutes or when a toothpick inserted in the center of the cake comes out clean. Transfer cakes to a rack and cool for 5 minutes. Run a knife around the sides of the cake, unmold them and peel off the paper liner. Invert and cool to room temperature, right side up (These cooled cakes may be wrapped airtight and stored at room temperature overnight, or frozen up to two months).

For the frosting, place 100g softened butter in a mixing bowl with 350g of the icing sugar. Add 1 tablespoon of vanilla and milk; mix well. Add half of the remaining icing sugar and mix, adding more until you reach the desired consistency to spread. You may not need all of the sugar specified. Beat until light and fluffy; spread on cooled cake.