A plain cake with passionfruit buttercream
MAKES ONE 20CM CAKE
185g unsalted butter, softened
185g golden caster sugar
1 teaspoon vanilla bean paste
3 eggs
225g self-raising flour pinch of bicarbonate of soda pinch of salt
125ml buttermilk, at room temperature
PASSIONFRUIT BUTTERCREAM
125g unsalted butter, softened
240g icing sugar
2 tablespoons passionfruit pulp, plus extra to decorate
1 Preheat the oven to 160°C fan-forced and grease a deep 20cm round tin thoroughly with butter. Line the base and side of the tin with baking paper.
In the bowl of a stand mixer with a paddle attachment, cream the butter, caster sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Place the flour, bicarbonate of soda and salt in a separate bowl and whisk together. Add half to the creamed butter mixture, stirring gently, before adding half the buttermilk. Once incorporated, follow with
