2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Buttermilk and vanilla cake with raspberries

You'll need

  • 250 gm
  • softened butter
  • 330 gm (1½ cups)
  • caster sugar
  • 3
  • eggs
  • Scraped
  • seeds of 1 vanilla bean
  • Finely
  • grated rind of 1 lemon
  • 300 gm
  • plain flour, sieved
  • 150 gm (1 cup)
  • self-raising flour, sieved
  • ½ tsp
  • bicarbonate of soda, sieved
  • 350 ml
  • buttermilk
  • 500 gm (about 4 punnets)
  • raspberries, to serve
  •  
  • Vanilla frosting
  • 3
  • eggwhites, at room temperature
  • Pinch
  • cream of tartar
  • 260 gm
  • caster sugar
  • Scraped
  • seeds of 1 vanilla bean
  • 300 gm
  • softened butter (see note)

Method

  • 01
  • Preheat oven to 160C. Beat butter and sugar in an electric mixer until creamy. Add eggs one at a time, then add vanilla seeds and lemon rind. Meanwhile, sieve flours and bicarbonate of soda into a bowl with a pinch of salt. With mixer on low speed, add half the flour mixture, then half the buttermilk. Repeat, then spoon mixture into a buttered 22cm x 32cm cake tin lined with baking paper. Smooth top, then bake until cake is golden and an inserted skewer withdraws clean (35-45 minutes). Cool in tin for 10 minutes, then invert onto a rack and cool completely.
  • 02
  • For vanilla frosting, combine eggwhite and cream of tartar in an electric mixer and whisk until frothy. Meanwhile, bring 240gm caster sugar and 120ml water to the boil in a saucepan over medium heat, stirring to dissolve sugar, then gradually add remaining sugar to eggwhite and whisk on medium speed until soft glossy peaks form. Continue cooking syrup to soft ball stage (115C; 4-8 minutes). Remove from heat, then gradually add hot syrup to whites, whisking continuously on medium-high speed. Add vanilla seeds and whisk until cool and glossy (10-20 minutes). Gradually add butter a little at a time, whisking continuously until incorporated and smooth (see note).
  • 03
  • Spread frosting over cake, scatter with raspberries and serve.
Note For a whiter frosting, use a European-style butter with a pale colour. It’s important the meringue is completely cooled before the butter is added; otherwise, the butter will melt. If the mixture is too cold, it may look curdled; if this happens, continue beating the mixture until it is smooth.

This recipe is from the October 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
  • 40 min preparation
  • 50 min cooking (plus cooling)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people
  • 40 min preparation
  • 50 min cooking (plus cooling)

Drink Suggestion

Perfumed pink moscato.

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.