In a large bowl sift together flour, baking powder, baking soda, and salt. In a medium bowl, whisk flour, baking powder, and salt until well combined. Grease an 18cm x 28cm cake tin with cooking spray or butter.
Line The Bottom Of Two 8 Inch Pans With Parchment Paper, And Butter And Flour The Sides.
Preheat oven to 350 f. Cream the butter and sugar together until it becomes a pale yellow/white colour. Preheat the oven to 195c/fan 175c/gas 3.5.
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In a large bowl, cream together the butter. Heat the oven to 180c (160c fan)/350f/gas 4. Line the bottom with parchment paper.
In A Medium Bowl, Whisk Flour, Baking Powder, And Salt Until Well Combined.
(see recipe notes for baking. Preheat the oven to 325°f / 165°c. Preheat the oven to 350 degrees f (175 degrees c).
Stop And Scrape, Then Mix For Another Minute.
Beat sugar, butter, and oil together in a large. In a large bowl sift together flour, baking powder, baking soda, and salt. In a small bowl, mix sour cream, vanilla paste and vanilla extract until combined.
Using A Stand Mixer Fitted.
Grease an 18cm x 28cm cake tin with cooking spray or butter. Add the vanilla extract and, with the mixer on low, pour in the milk. Grease and flour two 8″ cake rounds and line with parchment.
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