"Deliciously moist & utterly irresistible ‘butter cake’ is a perfect choice for any occasion, including teatime. This so easy to bake traditional recipe is everyone’s favourite not because of it’s moist,fluffy texture but for it’s feel good, comfort taste. This cake keeps for up to a week in a tin. If you haven’t tried baking yet, this is the perfect one to start with."
200 Grams Unsalted butter (at room temperature)
200 Grams Caster sugar
200 Plain flour
4 Medium Egg (beaten)
2 Teaspoon Baking powder
2 Teaspoon Vanilla esesnce
Preheat the oven to 180 C
Lightly grease a baking tin with melted butter and line it with grease-proof paper bottom of the baking tray.
Cream butter for about 1 minute in a mixing bowl of an electric mixer fitted with the paddle. You can also use a electric hand mixer for 1 to 2 minutes.
Then add sugar and beat on high speed about 8 minutes until butter and sugar are light and fluffy. Now scrape down the sides.
Add egg while beating on medium speed about 5 minutes.
Add vanilla essence in to the mixture and beat more about 2 minutes.
Sieve flour and baking powder in to the bowl and mix well all together with spoon (don’t over mix it. if you think mixture is over mix leave it side about 3 minutes until it settle down.)
Pour the mixture in to the baking tray & give a firm shake/pat to spread it even & let the trapped air bubbles out.
Place the tray in the middle position of the oven & bake for 45 to 50 minutes until tooth pick insert come out clean.
Remove it from the oven and leave it cool on the wire rack about 15 minutes before serve.