A classic vanilla and chocolate cake.
Ingredients175g Anchor® Butter, softened, plus extra for greasing
175g caster sugar
3 large eggs
2 tbsp whole milk
175g self-raising flour
1 tsp vanilla extract
2 tbsp cocoa powder
Directions1. Preheat the oven to 170C, gas mark 3. Grease a 900g loaf tin and line with baking paper. Using electric beaters, cream the butter and sugar for 3-4 minutes until pale and fluffy. Then beat in the eggs one at a time, followed by the milk.
2. Sift in the flour and a pinch of salt and beat until combined. Divide the mixture into two bowls. Beat the vanilla into one half and the cocoa powder into the second half.
3. Spoon the two batters randomly into the cake tin, then take a skewer and swirl through both mixtures. Bake for 55-60 minutes until a skewer inserted into the centre comes out clean. Transfer to a wire rack and allow to cool in the tin before slicing to serve.