• Plush, moist, fluffy crumb without being freakishly unnaturally so (as some store bought can be). No more dense cakes!
• Keeps near perfectly for 4 whole days. 100% fresh on Day 1, still 96% perfect on Day 4. That’s unheard of!
• Lovely vanilla and butter flavour without a greasy mouthfeel;
• Even, elegant crumb – no large tunnels or irregular, crumbly holes;
• Bakes perfectly flat – no levelling required!
• Makes perfect cupcakes;
• Not overly sweet; and
• As tender as it can be but still be stable enough to make a large layered cake smothered with frosting or piles of cream and berries. In contrast, Chiffon Cakes and Japanese Sponges which, while lighter still, cannot actually hold up to much extra weight – the bottom layer gets quite squished.

So if all that appeals to you too, then I dare say this might become YOUR favourite vanilla cake recipe too! And here’s a little preview to show you how soft and fluffy it still is after 4 days: