Butter Cake with Vienna Cream Icing

Butter Cake

125g (4oz) butter
1/2 tspn vanilla
1/2 cup castor sugar
2 eggs
1 1/2 cups self-raising flour
1/3 cup milk

Have butter at room temperature, beat butter with vanilla until light and creamy, add sugar, beat until light and fluffy; add eggs one at a time, beating well after each addition. Stir in half the sifted flour with half the milk, stir until combined. Add remaining milk and flour, stire in lightly, then beat lightly until mixture is smooth. Spread into greased tin, bake as directed in individual recipes. Cooking times are the same as for packet butter cake mix.

Cooking Times:

28 x 18cm lamington tin 30 mins
20cm ring tin 35 mins
30cm x 25cm swiss roll tin 20 mins
25 x 8cm bar tin 30 mins
loaf tin 50 mins
18cm round cake tin 1 hr 10 mins
20 cm round cake tin 50 mins
23cm round cake tin 45 mins
15cm square cake tin 1 hr 10 mins
20cm square cake tin 55 mins

Oven temp: 180 degrees

Vienna Cream

125g (4oz) butter
1 1/2 cups icing sugar
2 tablespoons milk

Have butter and milk at room temperature, place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly, add milk gradually, then gradually beat in the remaining icing sugar; mixture should be smooth and easy to spread with a spatual

Chocolate Vienna Cream - basic recipe and add 2 tablespoons sifted cocoa to icing sugar.