18
VANILLA CAKE
Preparation Time: 15 minutes
Cooking Time: 40 minutes (+ 20 minutes de-pressuring time)
Serves: 6-8
Ingredients:
1 cup castor sugar
2 eggs, at room temperature
2 cups self-raising our
1 cup milk
50g unsalted butter, melted
½ tsp vanilla bean paste (or 1 tsp vanilla essence)
Cooking oil spray for greasing
Cream or ice cream to serve
Berry compote or fresh berries, to serve
Method:
1. Grease & line a cake tin or similar (16cm x 8cm) dish. Place the trivet in the bottom of the
multi cooker pot and ll the multi cooker with 1 litre of warm water (4 cups).
2. Using electric beaters or a bench mixer, whisk the eggs for 3 minutes until light and uffy.
Add the sugar and continue whisking for a further 3 minutes.
3. Sift the our and gently fold into the beaten eggs in 2 additions, alternating with the milk, until
the batter is just combined. Fold in the melted butter and vanilla.
4. Pour the cake batter into the prepared cake tin so it is no more than 3/4 full. Double-wrap
with aluminium foil, greasing the foil to prevent the cake from sticking during cooking.
5. Take a 50cm length of foil and fold it lengthways to form a 6cm wide strap. Place this under
the cake tin, gently lower it onto the trivet. Lock the multi cooker lid in place; ensuring the
exhaust valve is in the sealed position.
6. Press the BAKE function and the cake will cook for approximately 40 minutes. When the
cooking cycle is complete, leave it on KEEP WARM/CANCEL to allow the pressure to release
naturally for 20 minutes, then nish with the quick release method. Remove the lid only when
the red oat indicator drops Use oven mitts to gently lift the cake from the multi cooker,
holding the foil strap..
7. Leave the cake to cool slightly in the tin, then carefully turn out onto a serving platter. Serve
warm with cream or ice-cream and berries or compote if desired.