For the life of me, I thought I had a post about this cake as I spent a whole of time dribbling egg yolk into the batter avoid the curdle.
But I didn't (argh).
So here it is as I craved for the butter cake my grandmather used to buy for me, I did it again and this time I had to be quick so I experimentally added the floor and the egg into the batter to make sure I don't curdle.
The only part where I got lazy (well a little sustainable that is) is to use the small oven rather than the big one and so the top of the cake cooked a little unevenly.
i.e Same amount (weighing a pound each) of butter, sugar and flour at once.
Took it from joyofbaking (love their website)
(makes an 8"cake)
- 3 large eggs, room temperature
- 3 tablespoons milk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups (150 grams) sifted self rising flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150 grams) granulated white sugar
- 185 grams unsalted butter, room temperature
- Preheat oven to 180degC
- Butter and flour the 8" cake tin
- Cream the butter, add sugar and cream until fluffy
- In a separate bowl, mix the flour and baking powder together
- In another bowl whisk the eggs and milk
- Add 1/3 of wet and sift 1/3 dry ingredients into batter mixing it fully
- Repeat until all of wet and dry ingredients are fully mix
- Bake for 30mins until the toothpick poked in comes out dry
- Lasts a week