Measuring cups (or some other measuring device, just convert cup measurements to e.g. mL)
Spoon and knife
Two loaf or lamington tins (for reference, I have these ( product link))
(Optional) Electric hand mixer
|3 cup self-raising flour
|250g softened butter
|1 cup milk
|2 cup sugar
- Preheat oven to 160deg fan-forced
- Grease inside of loaf tins with butter or line with baking paper
- Cream together the sugar and butter with an electric mixer on slow speed, or using the back of a fork, until light and fluffy
- Add eggs one at a time, beating between each addition
- Add in the flour and milk in two halves, mixing between each addition
- Spread mixture into tins
- Bake for 50 minutes or until an inserted knife comes out clean
- Leave to cool for 5 minutes before turning the cakes out of their tins.
- (Optional) Dust with icing sugar or cover with a buttercream icing
- You don’t need scales to get 250g of butter! The supermarket will probably sell butter in sticks of 250g.
- You can use the wrapper from the butter stick, and its buttery residue, to grease the inside of your tins.
- If you’re unsure of the time needed, cook for the originally specified length and then check at 5-10 minute intervals. Don’t leave it unattended, just to be safe. Remember every oven and dish is different, and will react differently to cook times and temperatures.