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Quick desserts 
Ingredients:
For a homemade vanilla cake:
- 115 g room temperature butter
- 120 ml of oil
- 300 g sugar
- 4 eggs
- 2 teaspoons BAM vanilla paste
- 410 g flour
- a pinch of salt
- 2,5 teaspoons baking powder
- 315 ml buttermilk
Ingredients:
For a homemade vanilla cake:
- 115 g room temperature butter
- 120 ml of oil
- 300 g sugar
- 4 eggs
- 2 teaspoons BAM vanilla paste
- 410 g flour
- a pinch of salt
- 2,5 teaspoons baking powder
- 315 ml buttermilk
Instructions:
To prepare:
1
Preheat the oven to 160°C and grease and flour two 20 cm diameter cake tins. In a large mixing bowl fitted with a whisk attachment, whisk the softened butter and oil until homogeneous, about 3 minutes. The butter will only be well whipped if warmed to room temperature.
2
Slowly add the sugar to the oil and butter and whisk vigorously until the mixture is light and fluffy and very pale yellow, about 3 minutes. Gradually add the eggs. Add the BAM vanilla paste. Beat the mixture on high for 3 more minutes, inviting in as much air as possible.
3
In a separate bowl, sift the flour, salt and baking powder. Gradually add the buttermilk to the flour, salt and baking powder. Add it in four batches: start with the buttermilk and finish with the dry ingredients.
4
Spread the batter evenly in the prepared pans and bake for 30 minutes, or until the cake is lightly golden brown and springs back when pressed. This depends on the oven. Remove from the oven and transfer to a cooling rack. Allow the sponge cake to cool completely and spread with your favourite icing.
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