Ina Paarman's Vanilla Cake Mix 600g

Wheat Flour (Gluten), Sugar, Corn Starch, Raising Agent, Dextrose, Salt, Fibre, Flavourings

Egg
Dairy
Wheat
Gluten

Eggs: 3 x Extra Large or Jumbo Eggs
Oil: ¾ Cup (180 ml) Canola or Sunflower Oil
Milk: 1 Cup (250 ml) Full Cream Milk, Hot
(Kosher households can replace the full cream cow's milk with coconut milk.)

2 x Cake Pans (20 cm / 22 cm) or 1 x 12-Cup Muffin Pan for Cupcakes (7 cm x 3 cm Deep) or Loaf Pan (27 cm x 10 cm x 9 cm)
Electric Beater
Spatula

(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

VANILLA CAKE – AS ILLUSTRATED ON BOX

Adjust oven rack to the middle position. Preheat oven to 180°C. Butter pan/s generously and line bases with baking paper or spray with a non-stick cooking spray.
Beat eggs and oil together for 30 seconds on high speed, until well-blended.
Add 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.
Scrape mixture into prepared pan/s.
Place in oven. See baking times in left panel. Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cake in the pan for 10 minutes. Turn out on a cooling rack. Do not ice until cake/s are completely cool.
VARIATIONS:

TRAYBAKE
Line the base of a baking pan or oven-roasting pan (32 cm x 24 cm) with baking paper, and bake for 35 minutes.

CUPCAKES
Line a muffin pan with paper cups and fill 2/3 full with cake batter.

ORANGE & POPPY SEED LOAF
Replace half of the milk with orange juice and add 1 T (15 ml) of grated orange rind and 2 T (30 ml) of poppy seeds. Bake in a loaf pan.

MICROWAVE INSTRUCTIONS ON BOX.