Small-batch baking
Six-inch vanilla cake
A single-layer vanilla cake mixed for a six-inch tin and a small gathering.
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Ingredients
Method
- 1Heat the oven to the recipe temperature and prepare the specified small tin, tray or ramekins.
- 2Measure plain flour, butter and sugar accurately; combine the dry and wet ingredients without overmixing.
- 3Fold in eggs and transfer the mixture to the prepared vessel.
- 4Bake until the stated visual cues are present and a skewer or gentle centre check suits the type of bake.
- 5Cool for the stated resting period before cutting or serving.
Equipment
- Small baking tin or tray
- Digital kitchen scales
- Wooden spoon or spatula
Storage, reheating & freezing
Storage: Transfer cooled six-inch vanilla cake to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.
Reheating: Warm individual portions in a moderate oven until hot in the centre; baked texture may soften after refrigeration.
Freezing: Freezing is not recommended because the texture is likely to soften after thawing.
Helpful notes
- Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
- Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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