Ingredients
Cake Batter
- 2 1/4 teaspoons baking powder
- 165 grams vegetable oil
- 250 grams Milk
- 375 grams plain flour
- 4 eggs
- 450 grams caster sugar
- 1 teaspoon vanilla extract
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 170 degrees C. Line an 8 inch round cake tin with baking paper (base and sides).
Insert your Butterfly whisk into your TM and add eggs and caster sugar to your bowl. Beat for 30 seconds on speed 3.
Add the remaining ingredients (flour, milk, oil, baking powder and vanilla) and beat for 20 seconds on speed 3 - just until the batter is smooth and creamy - don't overbeat!
Pour batter into prepared baking tin and bake for 60-75 minutes or until cooked through. Keep checking from 60 minutes as each oven is different. My oven takes approx. 75 minutes.
Tip
This is such an easy recipe and like the title says - will never fail! I have a cake business and this is my go-to vanilla cake recipe. I've converted it for the Thermomix!
Beautiful smothered with ganache while still warm out of the oven!
You could also split this batter over two tins and they would take a shorter amount of time to cook.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this last night and it is by far the BEST Vanilla Cake I have made in my Thernomix in almost 10 years of making cakes. The whole family loved it. There was no leftovers after serving it up for dessert at my Son's Birthday Dinner with the extended family. Totally recommend this recipe and the fact that I could load it onto my Cookidoo account and it was so much easier!
so fluffy and light! I have never found a nice spongy fluffy sponge cake recipe before and this is briliant thank you. I made it gluten free for my daughter and i cant wait for her to come home and try it
I plan on adding some jam and whipped cream
Beautiful Cake! This will be my go to Vanilla Cake Recipe. Thank you to all that have commented previously. Reduced sugar to 300gms and took the tip of using coconut oil instead of vegetable oil as well as doterra oils - Lemon for one cake and Wild Orange for the other. OH MY - yummo! Now let's just hope work thinks they are as yummy as I do. Thanks again great recipe and great tips
This cake is a great size and tastes beautiful, I did adjust the sugar to 350g and added about 50g desiccated coconut and used rice bran oil. Recommend it and thanks for sharing.
Has anyone put a lemon curd filling inside the cake before baking it?
Such an easy & yummy recipe. I didn't have plain flour but the cake was perfect with sr flour.
Not a big fan here. It was ok, but I prefer a butter cake instead
Great recipe, quick and easy!
I cut sugar down to 200g, cake was still moist, fluffy and sweet.
Amyskeeta: you can play around with the ratio, I usually use between185g -200g caster sugar and 300g white chocolate melted with the oil.
You must let this cool before adding to the flour. In the fridge will speed up the cooling process.
This made 2x7 or 8 inch pans that are 2 inches high.
Hope this helps.
caker:thank you. Do you mean you used 265g sugar and 300g white choc? Just want to clarify before I have a go
Are you sure to delete this comment ?