I was in the mood to bake and thought why not bake a good ole butter cake the way my mum used to bake for us when we were kids. She was taught baking by her aunties in Singapore and I guess you could call this a pound cake cos the measurement was the same for the butter, flour and sugar. This was way before the metric system was introduced in Singapore in the early 1970s π.
Itβs really easy peasy and I hope you try baking this and do let me know how it turns out for you.
Ingredients
- Butter β 250 gm (room temperature)
- Sugar β 250 gm
- Flour β 250 gm
- Eggs β 4 (room temperature)
- Vanilla essence β 1 tsp
- Baking powder β 1 1/2 tsp
- Milk β 3 tbsp (room temperature)
Method
- Pre-heat your oven at 180 degrees C.
- Butter and line your baking tray with baking paper.
- In a bowl, beat the eggs with vanilla essence and milk and keep it aside and in another bowl mix all the dry ingredients .
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter for 1-2 minutes.
- Add the sugar and beat well in medium speed for 4-5 minutes until pale in colour.
- Add 1/3 of the flour and beat till combined and alternate with 1/3 of the egg mixture, beginning and ending with the flour. Beat until all the ingredients and well combined.
- Pour the batter into the prepared baking tin and bake for 45 mins or till toothpick inserted in the center comes out clean.
- Place the tin on a wire rack and let it cool for about 10 mins.
- Use a spatula and run it around the circumference of the tin. Place a wire rack on top of the cake pan and invert, lifting the cake off the pan. Remove the baking paper and re-invert the cake again to another wire rack so that the cake is facing right side up.
- Let the cake cool completely.
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