This recipe is the definitive vanilla layer cake, as created by Shuna Lydon, one of the most talented pastry chefs in our generation. In it, temperature and method play the most important role in creating a light, buttery moist cake that plays well with anything you wish to pair it with, be it whipped cream and the best strawberry jam to make a Victoria sponge, fudge icing to make the classic American birthday cake or Italian buttercream to make a refined wedding cake. The beauty of the recipe is that it doesn’t suffer from excess sugar – a common ploy by manufacturers to make a moist cake – but instead uses egg yolks and technique to create a lovely richness. This recipe was given to me by Shuna when she visited our kitchen and delighted us with other treats. I will be forever grateful for it.
200 g/1¾ sticks unsalted butter, softened
½ teaspoon salt
375 g/1¾ cups caster/superfine sugar
3 eggs, at room temperature
3 egg yolks, at room temperature
1 tablespoon vanilla extract
275 g/2 cups plain/all-purpose flour
2 teaspoons baking powder
160 ml/⅔ cup plus 1 tablespoon milk, lukewarm
icing/confectioners’ sugar, for dusting
20-cm/8-inch round cake pan, greased and baselined with parchment paper
serves 8–12
Preheat the oven to 170˚C (340˚F) Gas 5.
Using an electric mixer with paddle or beater attachment (or an electric whisk), beat the butter, salt and sugar until the mixture is almost white in colour, fluffy in texture and the sugar has dissolved.
Slowly mix the whole eggs into the butter mixture, one at a time, beating until thoroughly combined before adding the next. Add the egg yolks, too, and mix well. Add the vanilla extract and mix.
In another bowl, combine the flour and baking powder well, so that the baking powder is thoroughly incorporated, and sift twice.
Add one third of the flour mixture to the egg mixture and mix until well incorporated. Add half the lukewarm milk and mix until just combined. Repeat with another third of the flour mixture, then the rest of the milk. Finally, add the last third of the flour mixture and mix until thoroughly combined.
Spoon the mixture into the prepared cake pan.
Bake in the preheated oven for 28–35 minutes. A wooden skewer inserted in the middle should come out with almost no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sink. Bake for an additional 5–10 minutes if necessary.
Remove from the oven and let cool in the pan for 10 minutes. Slide a table knife all around the edge to loosen the cake, then remove from the pan. Transfer to a wire rack to cool for 1 hour before cutting in half horizontally and filling with whipped cream and strawberry jam, Italian Buttercream or Fudge Icing. Dust with icing/confectioners’ sugar before serving.