Cookbook

SOV860
the Smart Oven
™
Air Fryer
100
Vanilla Butter Cake with Icing
1
Prep 20 mins / Cook 40 mins / Standing 1 hr
2
Makes 20 cm round cake
For the cake
125 g unsalted butter, chopped, room
temperature
160 g caster sugar
1 tsp vanilla extract
2 eggs
280 g self-raising flour, sifted
145 ml milk
For the icing
260 g icing sugar
15 g butter
2 tbsp hot water
1 tsp vanilla extract
1. Lightly grease a 20 cm cake tin and line the
base with baking paper.
2. Insert the wire rack into the middle shelf.
Pre-heat the oven. Set the oven BAKE/180°C/
CONVECTION/40 mins.
3. Place the butter, sugar and vanilla in a
mixing bowl, set the mixer with a paddle
attachment and beat on medium speed until
the mixture is pale and creamy.
4. Add the eggs one at a time, beating well after
each addition, and occasionally scraping
down the sides of the bowl.
5. Turn the mixer to low speed, add L of the
flour, and then ½ of the milk. Continue
alternating flour and milk until all is
incorporated.
6. Pour the mixture into the prepared cake tin
and spread evenly.
7. Place the cake in the oven once it has
finished pre-heating.
8. When the timer alarms, remove the cake.
Skewer the middle of the cake. If the skewer
is clean the cake is cooked. Cool in the pan
for 5 mins, then turn the cake over onto
a wire rack to cool completely.
9. Sift the icing sugar into the bowl of a bench
mixer. Add the butter, water and vanilla,
and, using the whisk attachment, mix on
medium speed. Once the ingredients are well
combined, increase to high speed and mix
until a smooth, spreadable consistency is
achieved.
10. Spread the icing over the cooled cake.