Instructions: Preheat oven to 140 degrees C. Position a rack on the second lowest shelf of the oven. Brush cake pan with melted butter to lightly grease. Line base and sides with non-stick baking paper.

Place SR flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high & beat for 1-2 mins or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.

Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the center of the cake comes out clean. Remove from oven & set aside for 10 mins. Turn onto a wire rack for 2 hours or until completely cool

Variations:
Rich Chocolate cake: Reduce the SR flour to 2 cups. Sift 1 cup cocoa powder and 1/2 tsp bicarbonate soda and add with the flours. Increase the milk to 1 3/4 cups. Omit the vanilla essence

Orange cake: Reduce the milk to 3/4 cup and add 1/2 cup orange juice & 2 tbs grated orange rind. Omit the vanilla essence

Carrot cake: Add 1 tsp ground cinnamon with the flours. Reduce the vanilla essence to 1 tsp. Add 3 cups coarsely grated carrot and 100g roughly chopped walnuts.

Banana cake: Sift 1 tsp bicarbonate soda and add with the flours. Reduce the milk to 1/2 cup. Add 1 1/2 cups mashed very ripe banana with the milk. Reduce the vanilla essence to 1 tsp.

Variations: Rich Chocolate/Orange/Carrot/Banana

Cake Pans:
Round 25 cm:
Serves 15 -20.
Bake at 140 degrees C.
Butter, chocolate & orange cakes - 2 1/2 hours Carrot & banana cakes - 2 hrs 35 mins

Round 20 cm:
Serves 8-12.
Use half the cake quantity.

Bake at 180 degrees C.
Carrot & banana cakes - 1 1/2 hours
Butter, chocolate & orange - 1 hr 10 mins

Square 25cm:
Serves 20-25.
Bake at 140 degrees C
Butter, chocolate & orange cakes - 2 hours Carrot & banana cakes - 2 hrs 10 mins

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