You will need:

Edibles:

For the Vanilla Bean Buttercream (Makes about 1kg):

• 250g salted butter, at room temperature
• 225g caster sugar
• 3 extra-large eggs, at room temperature
• 1/2 vanilla bean (halved crosswise), split lengthwise, or 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 260g plain flour, sifted
• 3 teaspoons baking powder
• 110 ml whole milk

• 225 g unsalted butter, at room temperature
• 1/2 vanilla bean, split lengthwise
• 650 g icing sugar
• 1 to 2 tablespoons whole milk

1

Preheat the oven to 160°C/140°C fan/ gas mark 3. Grease and flour a 20 x 7.5cm (8x3in) round cake tin. Line the bottom with a round of baking parchment.

2

In a stand mixer with the whisk or paddle attachment, beat the butter, sugar and eggs on high speed until light and fluffy, about 2 minutes.

3

Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the mixer bowl. (Or add the vanilla extract, if using.) Add the oil to the creamed mixture and combine.

4

In a small bowl, whisk together the flour and baking powder. Add the flour mixture and milk to the creamed mixture and beat on high speed until the flour is completely mixed, 30 seconds to 1 minute.

5

Scrape the batter into the tin and use an offset spatula to smooth the top.

6

Bake until a wooden skewer inserted into the centre of the cake comes out clean, 40 to 45 minutes. Check after 30 minutes, and if the top is browning too much, tent with foil.

7

Cool the cake in the tin for 15 minutes, then run a metal spatula around the edge of the cake and turn out onto a wire rack to cool completely.

8

For the buttercream: Using an electric mixer, beat the butter on high speed for at least 5 minutes, until the butter has lightened in colour and is thoroughly whipped.

9

Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate.

10

Add 1 cup (220g) of the sugar and begin mixing on low speed to combine, then beat on high speed for about 2 minutes.

11

Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible.

12

The buttercream will last for 1 month in the freezer, 2 weeks in the fridge and 3 days at room temperature.