Variations:  Rich Chocolate/Orange/Carrot/Banana 

 

melted butter, for grease 

3 cups self rising flour

1 cup plain flour 

2 cups caster sugar 

300g butter, cubed, (at room temperature)

1 1�4 cups milk 

6 eggs 

3 tsp vanilla essence. 

Preheat oven to 275F.  Position a rack on the second lowest shelf of 

the oven.  Brush cake pan with melted butter to lightly grease.  Line 

base and sides with non-stick baking paper. 

  Place SR flour, plain flour, sugar, butter, milk, eggs and vanilla 

essence in a large mixing bowl.  Use an electric beater to beat on low 

speed for 30 seconds or until just combined.  Increase the speed to 

high & beat for 1-2 mins or until the mixture is thick and all the butter 

is incorporated.  Spoon the mixture into the prepared pan and smooth 

the surface with the back of a spoon. 

  Bake in preheated oven for 2 1�2 hours or until a skewer inserted into 

the center of the cake comes out clean.  Remove from oven & set 

aside for 10 mins.  Turn onto a wire rack for 2 hours or until 

completely cool 

Variations 

Rich Chocolate cake:  Reduce the self rising flour to 2 cups.  Sift 1 cup 

cocoa powder and 1�2 tsp bicarbonate soda and add with the flours. 

Increase the milk to 1 3�4 cups.  Omit the vanilla essence 

  Orange cake:  Reduce the milk to 3�4 cup and add 1�2 cup orange juice 

& 2 tbs grated orange rind.  Omit the vanilla essence 

  Carrot cake:  Add 1 tsp ground  cinnamon with the flours.  Reduce 

the vanilla essence to 1 tsp.  Add 3 cups coarsely grated carrot and 

100g roughly chopped walnuts. 

  Banana cake:  Sift 1 tsp bicarbonate soda and add with the flours. 

Reduce the milk to 1�2 cup.  Add 1 1�2 cups mashed very ripe banana 

with the milk.  Reduce the vanilla essence to 1 tsp.