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Basic Buttercake
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| 125 g | Unsalted Butter |
| 1/2 tsp | Vanilla Extract |
| 165 g | Caster Sugar, (3/4 Cups) |
| 2 | Eggs |
| 225 g | Flour self raising, (1 1/2 Cups) |
| 125 ml | milk, (1/2 Cup) |
Preheat oven to moderate 180 to 190C (and line) pan(s).
Beat butter, extract and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, until combined.
Stir in flour and milk, in two batches.
Spread mixture into prepared pan(s).
Bake in moderate oven until cake is cooked.
Stand cake in pan(s) 5 to 10 minutes; turn onto wire rack to cool.
To marble a Buttercake, place portions of cake mixture in different bowls then tint each with desired colour. Dollop spoonfuls of mixture into prepared pan(s), alternating colours, then gently swirl together with a skewer or spoon, to create a marbled effect.
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