Mel (bookwormmel) wrote in bakebakebake,

Julie Goodwin's Never Fail Cake

In honour of Masterchef’s finals week, I decided to finally attempt a recipe my aunt had recommended at Easter – Julie Goodwin’s Never Fail Cake. Julie Goodwin was the inaugural winner of Masterchef Australia in 2009. The cake is a basic butter cake.

The Cake is quite versatile and turned out lovely. Soft without being overly sweet. It's quite a delicate cake and care does need to be taken when cutting and plating. The first piece I sliced easily split in two. As I love vanilla I didn't add any other flavouring but zest or spices can be added to suit personal taste. I also didn't add any frosting.

I will say that the cake is designed to serve twelve people and is quite large. It's recomended you use a 26cm springform tin and my 23cm couldn't cope and I did have to leave about 1/4 of the batter out of the tin.

Julie Goodwin's Never Fail Cake
Serves 12
Preparation Time: 20 minutes
Cooking Time: 45 minutes

250g Unsalted Butter
2 Cups (440g) Sugar
4 Eggs
1/2 Tsp Vanilla Essence
3 Cups (450g) Self Raising Flour
1 1/2 Cups (375ml) Milk
Good Pinch of Salt**

Preheat the oven to 180C. Lightly grease a 26cm spring form tin and line the base with non-stick baking paper. Using an electric beater beat the butter and sugar until light and creamy. Add the eggs one at a time, beating well between each addition, then beat in the vanilla essence.

Stir in 1 cup (150g) of the flour, then 1/2 cup (125ml) of the milk. Repeat until all the flour and milk is used and make sure there are no lumps in the batter. Transfer to the prepared cake tin.

Bake for about 45 minutes until the cake springs back gently when touched in the middle and comes away from the edges of the pan. Cool in the tin for 5 minutes, and then release the sides and cool completely on a wire rack before icing with a simple butter frosting.

* Goodwin, J, 2010. Our Family Table. 1st ed. Sydney: Random House
** While salt was include in the ingredient list it wasn't in the method. I added the salt when I added the first cup of flour.

For further commentary and photos you can view my blog entry
Tags: butter cake
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