8 Inch rounds size tin or 7 Inch square / rectangular tin
Ingredients : -
Low Gluten Flour / Cake Flour / Hong Kong Flour 200g
Baking Powder 1 tspn
Baking Soda 1 tspn
Butter 200g
Castor Sugar 180g
Eggs 3
Vanilla Extract 2tspn
Milk 3 tblspn
Salt
Method: -
Preheat oven 160 degree (fan mode)
Sift the flour with baking powder and soda. Add 3 pinches of salt.
In a separate bowl, cream butter and sugar with electric beater. Add eggs one at a time, beating well after each.
Fold in the shifted flour ingredients into the creamed mixture alternate with milk, starting and ending with flour.
Finally add in vanilla extract and combine well.
Pour batter into a greased cake tin and bake for 45 to 50 minutes until skewer inserted in the center of the cake comes out clean.
Remove cake from oven and let it cool completely before cutting.
Ingredients : -
Low Gluten Flour / Cake Flour / Hong Kong Flour 200g
Baking Powder 1 tspn
Baking Soda 1 tspn
Butter 200g
Castor Sugar 180g
Eggs 3
Vanilla Extract 2tspn
Milk 3 tblspn
Salt
Method: -
Preheat oven 160 degree (fan mode)
Sift the flour with baking powder and soda. Add 3 pinches of salt.
In a separate bowl, cream butter and sugar with electric beater. Add eggs one at a time, beating well after each.
Fold in the shifted flour ingredients into the creamed mixture alternate with milk, starting and ending with flour.
Finally add in vanilla extract and combine well.
Pour batter into a greased cake tin and bake for 45 to 50 minutes until skewer inserted in the center of the cake comes out clean.
Remove cake from oven and let it cool completely before cutting.
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