Ingredients:
250g unsalted butter
200g sugar
200g Plain/cake flour
1 tsp baking powder
1/2 tsp salt
4 eggs
1 tbsp vanilla extract
4 tbsp milk
Direction/Instruction:
- Preheat the oven to 160 deg C. Prepare 7" square tin by lining with parchment paper.
- Sieve the flour, baking powder & salt at least 2-3 times; this will helps make the cake all the more fluffy.
- In a large mixing bowl beat the butter & sugar until pale (about 3 mins). Add one egg at a time and beat for a min between each egg & beat well.
- Add in the vanilla extract & mix till incorporated.
- Add the flour in 2-3 parts alternating between flour & milk (add one part flour to the butter egg mixture & mix well with a spatula).
- Pour the batter into the prepared tin & bake for 40-45 mins or till the skewer inserted comes clean.
- Remove the tin from the oven & place it to cool on a wire rack for 10 mins. Carefully invert the cake onto the wire rack & tap the tin so that the cake slides out easily. Allow cooling completely before cutting it.
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