A delightful spiced vanilla butter cake, perfect for any occasion.
Preheat your oven to 180°C (fan-forced) or 190°C (standard).
Ensure the oven is fully preheated for even baking.
Grease a 20cm round cake tin with butter or line it with baking paper.
Using baking paper helps in easy removal of the cake.
Separate the egg whites and yolks into two bowls.
Ensure no yolk gets into the whites for better whipping.
Beat the egg whites with a pinch of salt until stiff peaks form.
Use a clean, dry bowl for best results.
Gradually add the sugar to the egg yolks, beating until pale and creamy.
Adding sugar slowly ensures a smooth mixture.
Combine the milk and vanilla extract, then mix into the yolk mixture.
Mix gently to avoid deflating the mixture.
Fold in the self-raising flour and melted butter alternately into the yolk mixture.
Alternate additions help maintain a smooth batter.
Gently fold the whipped egg whites into the batter.
Fold gently to keep the batter airy.
Pour the batter into the prepared cake tin and smooth the top.
Tap the tin lightly to remove air bubbles.
Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean.
Avoid opening the oven door during baking.
Let the cake cool slightly before removing it from the tin.
Cooling helps the cake set and prevents breaking.
Brush the top of the cake with melted butter.
Ensure the butter is evenly spread for better adherence of the topping.
Mix the cinnamon and powdered sugar, then sprinkle over the cake.
Sprinkle evenly for a consistent flavor.
Serve the cake warm or at room temperature.
Pair with a hot beverage for a delightful treat.
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