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Vanilla Cake
Vanilla Cake
Bake Mixes

Vanilla Cake

600 g

A firm favourite, Ina Paarman’s Vanilla Cake makes this classic bake more accessible than ever before – without compromising on home-style quality. It’s the ideal blank canvas for experimenting with different icings and toppings.

So, get the kids involved and have some wholesome (and delicious!) kitchen fun together.

SKU: 0601-07-0830
Wheat Flour (Gluten)   Sugar   Corn Starch   Raising Agent   Dextrose   Salt   Fibre   Flavourings  
  • Dry Mix: Wheat, Gluten
  • Added Ingredients: Cow's Milk, Egg
  • Eggs: 3 x Extra Large or Jumbo Eggs
  • Oil: ¾ Cup (180 ml) Canola or Sunflower Oil
  • Milk: 1 Cup (250 ml) Full Cream Milk, Hot
  • (Kosher households can replace the full cream cow's milk with coconut milk.)
  • 2 x Cake Pans (20 cm / 22 cm) or 1 x 12-Cup Muffin Pan for Cupcakes (7 cm x 3 cm Deep) or Loaf Pan (27 cm x 10 cm x 9 cm)
  • Electric Beater
  • Spatula
  • (Oven Rack in Middle Position)
  • Layer Cake: 25 - 30 Minutes at 180°C
  • Cupcakes: 15 - 18 Minutes at 190°C
  • Loaf Cake: 50 -55 Minutes at 180°C

VANILLA CAKE – AS ILLUSTRATED ON BOX

  • Adjust oven rack to the middle position. Preheat oven to 180°C. Butter pan/s generously and line bases with baking paper or spray with a non-stick cooking spray.
  • Beat eggs and oil together for 30 seconds on high speed, until well-blended.
  • Add hot milk and beat briefly on high speed.
  • Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be fairly soft and runny.
  • Scrape mixture into prepared pan/s.
  • Place in oven. See baking times in left panel. Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away slightly from the sides of the pan.
  • Cool cake in the pan for 10 minutes. Turn out on a cooling rack. Do not ice until cake/s are completely cool.

VARIATIONS:

TRAYBAKE
Line the base of a baking pan or oven-roasting pan (32 cm x 24 cm) with baking paper, and bake for 35 minutes.

CUPCAKES
Line a muffin pan with paper cups and fill 2/3 full with cake batter.

ORANGE & POPPY SEED LOAF
Replace half of the milk with orange juice and add 1 T (15 ml) of grated orange rind and 2 T (30 ml) of poppy seeds. Bake in a loaf pan.

MICROWAVE INSTRUCTIONS

Not recommended unless baked in a convection microwave – in which case, follow normal oven baking instructions.

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