Ingredients
Directions
- Step 1:
Grease and line 3 15cm round cake tins.
- Step 2:
Preheat oven to 180C
- Step 3:
In a stand mixer, beat eggs and sugar until pale.
- Step 4:
Sift dry ingredients.
- Step 5:
Place stand mixer on a low setting, add oil and beat until combined.
- Step 6:
Add buttermilk and mix well.
- Step 7:
Add flour and fold in until completely combined.
- Step 8:
Divide between cake tins.
- Step 9:
Bake for to or until a cake tester comes out clean.
- Step 10:
Remove immediately from the cake tins and cool on a wire cooling rack.
- Step 11:
Fill and cover in buttercream.
- Step 12:
Keeps well in an airtight container for up to a week or freeze for up to 3 months.
