There is nothing quite as comforting as the scent of a golden butter cake wafting through the kitchen on a quiet afternoon. This recipe produces a wonderfully tender crumb that pairs perfectly with a cup of tea or coffee, making it a reliable staple for any home baker's repertoire. Whether you keep it classic or add the chocolate marble swirl, it is sure to be a hit with family and friends.

Recipe Details

  • Yields: 8-10
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 60 min

Ingredients

  • 250g unsalted butter (warm to room temperature first)
  • 130g caster sugar
  • 1tsp vanilla extract
  • 4 egg yolks
  • 200g sifted self-raising flour (use as little as 180g for a moister texture)
  • 60mL milk
  • (optional) 30g cocoa powder (for a marbled appearance)
  • 50g caster sugar
  • Egg whites separated from the yolks above

Instructions

  1. Begin by combining the softened butter, vanilla extract, and the first portion of sugar, beating the mixture until the ingredients are fully incorporated.
  2. Incorporate the egg yolks into the butter mixture, adding them one at a time and beating well after each addition.
  3. Add half of your sifted self-raising flour followed by the milk. Be careful not to overwork the batter at this stage to keep the texture light; many bakers find that stirring the flour in by hand produces the best results.
  4. Gently mix in the remaining flour until it is just combined with the wet ingredients.
  5. If you would like a marbled effect, set aside roughly one-third of the batter in a separate bowl and stir in the cocoa powder.
  6. To create the meringue, whip the egg whites at a high speed while slowly adding the remaining sugar. Continue beating until the whites form firm, stiff peaks.
  7. Lightly fold the meringue into your batter. If you are making the optional chocolate version, remember to divide the meringue proportionally, using about one-third for the cocoa mixture and the rest for the plain batter.
  8. Transfer the batter into your cake tin. Give the tin a firm tap on the kitchen counter to help any large air bubbles escape.
  9. For those making the marbled version, use a skewer or chopstick to swirl the batters together. Do not over-mix, or you will lose the distinct contrast between the yellow and chocolate layers.
  10. Bake the cake at 175°C/350°F in a conventional oven (without the fan) for 40 to 60 minutes. The exact timing will depend on the depth of your tin, so check for doneness by inserting a skewer into the center; if it comes out clean, the cake is finished.

Tips for Success

To achieve the softest possible crumb, consider reducing the flour measurement to 180g for a moister finish. When folding in the meringue, use a gentle hand to maintain as much air as possible, which ensures the cake remains light and fluffy. If you choose the marbling option, remember that less is more when swirling the batters together to ensure you get those beautiful, distinct streaks.

Enjoy a thick slice of this timeless classic while it is still slightly warm from the oven.