A rich vanilla flavoured butter cake that just melts in your mouth leaving a buttery aftertaste is a sure hit with anyone. Serve it sliced with tea or rustle up a dessert by pouring custard/chocolate sauce on it with icecream on the side. Here is the recipe:
1.5 cups all-purpose flour
1 tea spoon baking powder
1/5 tea spoon Soda Bicarbonate
1/4 tea spoon salt
1 cup softened butter
1 cup castor or any granulated sugar
1 tea spoon vanilla essence
2 large eggs at room temperature
3/4 cup milk
Sift the flour, baking powder and salt. Beat the butter, sugar, eggs and vanilla. (Beating vanilla with the egg removes the eggy taste from the finished product). Beat until frothy. An electric mixer comes in very handy for this. Now add the dry ingredients to the wet. A few table spoons at a time. Alternate with Milk. Take Care not to beat the mixture too much. Just enough to blend everything homogeneously. Grease and dust a mould of your choice. The batter shoulf fill not more that 3/4 th of the mould. Pour the batter into the mould using cut and fold method. This means simply to pour the batter in the pan a little at the time from a height. This helps trap more sir in the batter and makes a lighter cake. Prehreat oven at 250 degrees for 10 mins. Bake the cake for 35- 40 mins in a 180 degrees oven. Your cake is done when a toothpick inserted in the centre comes out clean. Enjoy!
1.5 cups all-purpose flour
1 tea spoon baking powder
1/5 tea spoon Soda Bicarbonate
1/4 tea spoon salt
1 cup softened butter
1 cup castor or any granulated sugar
1 tea spoon vanilla essence
2 large eggs at room temperature
3/4 cup milk
Sift the flour, baking powder and salt. Beat the butter, sugar, eggs and vanilla. (Beating vanilla with the egg removes the eggy taste from the finished product). Beat until frothy. An electric mixer comes in very handy for this. Now add the dry ingredients to the wet. A few table spoons at a time. Alternate with Milk. Take Care not to beat the mixture too much. Just enough to blend everything homogeneously. Grease and dust a mould of your choice. The batter shoulf fill not more that 3/4 th of the mould. Pour the batter into the mould using cut and fold method. This means simply to pour the batter in the pan a little at the time from a height. This helps trap more sir in the batter and makes a lighter cake. Prehreat oven at 250 degrees for 10 mins. Bake the cake for 35- 40 mins in a 180 degrees oven. Your cake is done when a toothpick inserted in the centre comes out clean. Enjoy!
1 comment:
The cake looks yummy. I am sure the taste would be even better. I m gonna try this today
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