one glass four glasses of wine with a friend recently, we got chatting about baking. Specifically baking for the every day home cook. Sometimes it’s great having an amazing, seriously involved recipe that takes you 36 hours to execute and the result is drool-worthy. But other times you just need something convenient and yum without creating Hiroshima in the kitchen.
I have never used a cake baking kit before but was so pleasantly surprised at the result. The NOMU Vanilla Cake Kit created a delicious vanilla sponge cake that baked evenly and perfectly. I also liked that the kit required eggs, butter and milk. So you’re using all the good stuff that makes a cake super yummy, except they just make your life easier by measuring all the dry ingredients for you in a perfect ratio.
This was a very special cake for a very special bride to be and I could not have been happier that it turned out beautifully and was totally delicious. So find an excuse to bake this cake ASAP and you won’t be disappointed!
Vanilla Sponge Cake with Buttercream Frosting
*This recipe makes one cake. I used 2 cake kits, doubled the ingredients and made extra icing for the featured cake.
- 1 x NOMU Vanilla Cake Kit
- 3 large free-range eggs
- 160g butter, melted
- 250ml warm milk
- pinch of salt
For the icing:
- 200g butter, softened
- 15ml warm milk
- NOMU Vanilla Paste
*The nifty NOMU Baking Kit comes with three clearly marked sachets. One cake mix, one caster sugar and one icing mix sachet.
Preheat oven to 170˚C. Grease 2 x 20cm cake tins.
Using a hand held or stand mixer, beat the eggs and sugar on high until very pale and fluffy.
Slowly drizzle in the melted butter and milk. Mix.
Finally sift in the cake mix sachet and gently combine until just mixed together.
Pour the batter into the prepared cake tins and bake for approximately 45 minutes or until a tester comes out clean.
Leave to cool in the tin for a few minutes and then turn out onto a cooling rack to cool completely before icing.
For the icing:
Beat the butter on high speed until pale and creamy.
Sift in the icing mix and beat until well combined.
Add two squirts of vanilla paste for extra flavour and the beautiful look of little vanilla seeds throughout the icing.
Once the cake is completely cool begin assembly. Place a dollop of icing onto a cake board or cake stand to ‘cement’ down your cake. Place the first layer down and top with a very generous amount of icing and spread evenly to the edges. Place the second layer on top and ice the entire cake with a very thin layer of icing. This is called the crumb coat which glues down stray crumbs so you have a neater and cleaner finish. Place the cake in the fridge for the icing to set.
Remove the cake once the icing has set and proceed with the final layer of icing. For smooth edges use an off-set spatula or palette knife and dip in warm water. Decorate with flowers, glitter, gold dust, mini meringues and lots of LOVE!