- 200 gms plain flour / maida
- 250 gms unsalted butter
- 2 tsp. Double action baking powder
- 200 gms castor sugar
- 4 eggs
- 60 ml fresh milk (use 80 ml milk if eggs are small)
- ½ tsp. salt
- 1 ½ tsp. Vanilla essence
- Grease a pan and line with butter paper
- Preheat the oven for atleast 15 minutes at 180 C.
- Break the eggs to a small bowl and set aside
- Mix together flour, baking powder and salt. Sieve and set aside
- Cream sugar and butter on a low speed till well combined. Set to medium speed and beat until pale light yellow.
- Add one egg at a time and continue to beat after each addition until creamy. Scrape down the sides while beating
- Add the vanilla essence and mix
- Divide
the flour into 3 parts, add one part at a time and mix on lowest speed,
and scrape down the sides. continue to mix till the flour is used up
- Pour milk little by little and mix after each addition.
- Transfer the batter to the greased pan and knock it to the counter few times to spread the batter evenly.
- Bake
for 45 mins. Skewer inserted in the center should come out clean. While
baking thru after 20 mins, you could cover the tin with a foil if the
cake top has browned and undone inside.
- Remove the cake pan from the oven and leave it in the tin for 5 to 10 mins
- Invert on to a wire rack. Leave it to cool
All ingredients should be at room temperature
Serve warm. This cake freezes well. Warm up whenever desired and serve