Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
2. In a large mixing bowl, beat butter, sugar and vanilla with an electric mixer on medium speed until pale and creamy, approximately 2 minutes. Add eggs, one at a time, and beat briefly – don’t worry if the mixture goes a little bit lumpy – then scrape down the sides of the bowl.
3. In a separate bowl, whisk together the plain flour, baking powder and salt. Add half of the flour mixture, along with all the milk and slowly mix together on a low speed. Add the remaining flour mixture and continue to mix until the cake batter is smooth and creamy (but try not to over mix).
4. Pour cake batter into your prepared tin and bake in the oven for approximately 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.
5. To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy. Add vanilla, sugar and 1 tablespoon of milk and continue to beat until smooth.
6. If the frosting is too thick, add extra tablespoon of milk. If desired, add a few drops of food gel and stir until frosting changes colour.
7. Spread frosting on top of cooled cake. Sprinkle over white chocolate shavings.