Youngberry & Gooseberry Vanilla Cake

Vanilla Cake with Cream Cheese Frosting & Youngberries and Gooseberries

The Best Vanilla Cake...Ever

This is the best vanilla cake recipe in the world!... Scratch that.
This is the greatest vanilla cake recipe in the universe!.. Nope,
rather: this is the most delicious vanilla cake you'll ever in your
entire life eat. I don’t know what makes this cake so delicious, but
by golly it's good. The recipe comes from a book called 'The
Encyclopaedia of Useful Information'. It was a book that originally
belonged to my grandmother – so it's ancient, however completely fab.
The recipe is very basic, and pretty much seems your standard
sponge cake recipe, but I have never tasted a vanilla sponge as nice
as this one.

The book that it comes from is massive – about the size of a small
suitcase (like one of those little brown ones you use in grade 1), and
contains anything from the world's best vanilla cake recipe to
instructions on how to build a wall. I love the book, it has a
wonderful charm to it. Paging through the book is so much fun, I mean
there is even a section on how to dance the Venetian Waltz.

On the whole, I like this cake assembled with caramel in the centre,
white icing all over, and then (the pièce de résistance) decorated
with Smarties. However, for the purpose of coming across as an adult I
decided to use a cream cheese frosting and berries – but Smarties and
white icing will always be my preferred combination.


Vanilla Cake:

½ cup of butter
1 cup of sugar
2 eggs
pinch of salt
1 tsp of vanilla essence
1 cup of milk
2 cups of cake flour
3 tsp of baking powder

Pre-heat your oven to 180 degrees Celsius

Cream the butter until it is light and fluffy, then add the sugar and
beat again. Then add the eggs in one at a time, beating in between
each one. Sift the dry ingredients and add to the butter mixture.
Slowly beat in the milk and vanilla essence.

Line two cake pans with grease-proof paper and divide the mixture
evenly between the two. Bake the cake for 25-30 minutes or until the
cake is cooked – if pierced with a knife, the blade should run clear,
if any batter sticks to the knife place back into the oven.

Place cakes on a cooling rack and once cooled, ice your cake with
whatever you feel to be the best.



Leave a Reply

Your email address will not be published. Required fields are marked *