Ingredients
120gm - plain flour
140gm - caster sugar
1gm - salt
120gm unsalted butter,
145gm milk
50gm egg
4gm vanilla extract
250gm of icing sugar
Method
Preheat
the oven to 150°C
Put
the flour, sugar, baking powder, salt and 40gmbutter in a kitchen aid mixer
with a paddle attachment, Beat on a slow speed until you have a sandy
consistency
Gradually
pour in half of the 60gm milk, and beat until the milk is just incorporated
Whisk
the egg, 2gm vanilla extract and 60gm remaining milk together in a separate
bowl. Then pour the liquid into the flour mixture and beat until just
incorporated. Scrape down the sides, and beat for a few more minutes. It’s
important not to over-mix the batter
Spoon
the mixture into the paper cases until two-thirds full, and bake in the
preheated oven for 22-27 minutes, or until light golden and the sponge springs
back when pressed. A toothpick inserted into the Centre should come out clean
Cool
on a wire rack, and ice with frosting and sprinkles once cool
For
the frosting, beat the icing sugar and 80gm butter together with a kitchen aid
mixture with paddle attachment, until the mixture comes together
Turn
the mixer down to a slow speed. Combine the 25gm milk and vanilla extract, and
add to the mixture a few tablespoons at a time
Once
incorporated, turn the mixer speed up and beat for about 5 minutes, or until
the frosting is light and fluffy. Decorate as you like.
