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Vanilla Cake
Vanilla Cake
Bake Mixes

Vanilla Cake

600 g

Ina Paarman’s Vanilla Cake is a firm favourite. This flop-proof classic bake is now more accessible than ever. We’ll never compromise on our outstanding vanilla flavour:  it’s the ideal blank canvas for experimenting with different icings, toppings and additional flavours.

SKU: 0601-07-0830
  • Wheat Flour (Gluten)
  • Sugar
  • Corn Starch
  • Malt Powder (Gluten)
  • Raising Agent
  • Salt
  • Fibre
  • Flavouring (Cow's Milk [Lactose])
    • Dry Mix: Wheat, Gluten, Cow's Milk
    • Added Ingredients: Cow's Milk, Egg
    • This product has been manufactured in a factory that uses tree nuts.

    Dry Mix (Box Contents)

    • Halaal
    • Kosher Dairy


    Cake (When Baked as per Box Instructions)

    • Lacto Ovo Vegetarian
    • Eggs: 3 x Extra Large or Jumbo Eggs
    • Oil: ½ Cup (125 ml) Canola or Sunflower Oil
    • Butter: ¼ Cup (60 ml) Butter, Melted
    • Milk: 1 Cup (250 ml) Buttermilk or Full Cream Milk, Hot
    • 2 x Cake Tins (20 cm)
    • Or 1 x 12-Cup Muffin / Cupcake Tin (3 cm Deep), plus Paper Cupcake Holders
    • Or Loaf Tin (27 cm x 10 cm x 9 cm)
    • Electric Beater
    • (Oven Rack in Middle Position)
    • Layer Cake: 25 - 30 Minutes at 180°C
    • Cupcakes: 15 - 18 Minutes at 190°C
    • Loaf Cake: 50 - 55 Minutes at 180°C
    • (Microwave baking is not recommended, unless baking in a convection microwave – in which case, follow the oven baking instructions.)

    VANILLA CAKE – AS ILLUSTRATED ON BOX

    • Adjust the oven rack to the middle position and preheat the oven to 180 °C. Butter the tin/s generously and line the bases with baking paper or spray with a non-stick cooking spray.
    • Beat the eggs, oil, and melted butter together for 30 seconds on high speed, until well blended.
    • Add the hot milk and beat briefly on high speed.
    • Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be fairly soft and runny.
    • Divide the mixture between the prepared tin/s.
    • Place in the oven. Bake for 25 - 30 minutes at 180 °C. The cake is done when a thin-bladed knife inserted in the centre comes out clean or the cake pulls away slightly from the sides of the tin/s.
    • Cool the cakes in the tin/s for 10 minutes. Turn out onto a cooling rack. Do not ice until the cakes are completely cold.

    CUPCAKES

    • Fill cupcake holders ⅔ full with cake batter, using an ice cream scoop or tablespoon.
    • Bake for 15 - 18 minutes at 190 °C.


    FAIRY CUPCAKES
    I love these old-fashioned fairy cakes filled with whipped cream. They are the ultimate teatime treat. Worthy of your best tea cups!


    Icing Kits are available in     Chocolate and Vanilla flavours. Icing kits include the flavoured icing mix, piping bag, and nozzle.

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