Monday, 29 September 2014

Vanilla Cake/ Butter Cake

A simple butter cake which can take on any form of dessert.... :)

Courtesy: Joy of

     1 1/2 cups (195 g) all purpose flour
     2 tsp baking powder
     1/4 tsp salt
     1 cup (200 g) granulated white sugar
     1/2 cup (113 g) unsalted butter at room temperature
     1 tsp vanilla extract
     2 large eggs
     1/2 cup milk

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.

In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and then add sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for about 40-45 minutes (the time varies with different ovens) or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.