The original recipe for this cake batter came from Despina Tanner (from Boucla café in Subi) who used it to make her wonderful Plum Buttercake. Despina always stressed that when baking, eggs should be at room temperature, so I take them out of the fridge the day before I plan to bake, along with the butter I am going to use. I put these two items in the cake pan I will be using. Other dairy is taken out an hour before I bake. Having the chill off these items I believe makes a difference … but if you forget to do this please don't worry … it is just a suggestion, and you can decide for yourself what you prefer to do.
For more beautiful baking recipes like this one, make sure you visit Gina’s fabulous blog, The Passionate Pantry.
This beautiful picture was taken by Tash from Little Bit of Thyme Tash is also the photographer for my beautiful newest cookbook; Cooking with Tenina; More Great Recipes for the Thermomix. Go and get it HERE.
- 250 g butter (room temperature)
- 150 g plain thin style yoghurt, room temperature
- 200 g full cream milk, room temperature
- 1 tsp Vanilla - Bean Paste vanilla bean paste or extract BUY
- 4 eggs, room temperature
- 420 g golden caster sugar
- 400 g SR flour
- 40 g custard powder
- 1 Batch Creamy Vanilla Icing (Buttercream) Citrus Curd Cupcakes with Creamy Vanilla Icing
Preheat oven to 170ºC (fan forced), with rack in the middle of the oven. Grease and line 24 cm round cake tin.
Place butter into TM bowl and mix 40 sec/50ºC/speed 4 (this will loosen up the butter, but not melt it completely which you don’t want to do … if it is completely melted the cake will be heavier).
Insert butterfly, then add yoghurt, milk, vanilla and eggs and mix 10 sec/speed 3.
Add sugar, flour and custard powder. The bowl will be very full so use the spatula to stir though some of the batter to bring liquid from the bottom to the top before continuing. Replace lid and mix 10 sec/speed 3.
Scrape around sides with spatula then mix 30 sec/speed 3.
Pour batter into cake tin smoothing the top when you have finished.
Bake for 1 hour, or when a skewer inserted into centre comes out clean.
Cool for 15 minutes before removing to a cooling rack to cool completely before icing.
This is a large cake, so perfect for birthdays and other family celebrations.