– Self raising flour (also known as self rising) or plain flour plus baking powder– Sugar – ideally caster sugar– Softened unsalted butter or margarine (such as Stork)– Medium eggs– Semi skimmed milk– Vanilla extract or vanilla powder
Preheat the Air Fryer at 160°C (320°F) while you prepare the batter. Mist an 8 inch deep cake pan with cake release and line the bottom with baking paper.
Add the butter, eggs, milk and vanilla. Beat together using an electric hand mixer or your stand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.
Transfer the batter into the prepared cake pan and level. Place the pan into your air fryer and cook for 30 minutes at 160°C (320°F). Lower the temperature to 150°C (300°F) and continue to cook for a further 10 minutes.
Check for doneness – insert a skewer or toothpick in the centre of the cake. If it comes out clean, the cake is done. If the skewer comes out wet or with moist crumbs continue to cook for a further 5 minutes.
WHAT TEMPERATURE IS BEST FOR BAKING A CAKE IN AIR FRYER?
My air fryer comes with a baking option which is set to 150°C (300°F) for 30 minutes. I think that would be sufficient for a smaller cake but for this recipe you will need to cook for longer.
Please note that air fryer baking times and even temperatures can vary with each brand. It is best to bake on a lower heat setting to allow the cake to rise evenly and avoid burning on top.