Ingredients:100 gm Maida/All purpose flour
100 gm butter (soft, but not melted)
100 gm powdered sugar
2 eggs
3/4 teaspoon baking powder
1 teaspoon vanilla essence
Pinch of salt
Method:
- Seive the flour and keep it aside
- Add butter to the mixing pan. Beat it with the egg beater/stirrer for about 2 to 3 minutes in the same direction.
- Add powdered sugar and vanilla essence to the butter and repeat beating.
- Separate the egg white and the yolk. Add the egg white to the mixure and beat again.
- Add the yolk and repeat beating.
- Add the flour, baking powder and salt. This time gently stir for 2 minutes.
- Pour the batter into the prepared baking tray slowly. Do not try to level the batter after pouring. The batter should ideally settle on its own intaking as much air so that the cake is soft and spongy.
- Grease the baking tray by applying butter evenly on the inner surface of the tray and sprinkle maida flour onto the greased tray.
- Preheat the oven to 180 degree celsius for about 15 mins. The oven must be slightly open for the first few mins of preheating so that all the moisture within could escape.
- After preheating, place the tray inside the oven. Maintain the temperature of 180 degrees and allow the cake to bake for 30 mins.
- Switch off the oven and leave the cake in the oven for 3 to 5 mins.
- Open the door gently.
Tips:
- Gently tap the sides and bottom of the tray without touching the inner walls of your tray so that the flour gets evenly deposited over the grease. This is to prevent the cake from sticking to the tray.
- Keep an eye on the progress of the cake within the oven. Once you feel the essence of the cake, its almost baked, wait for the top of the cake to get a little golden brownish. If you feel the cake is getting more darker, then you must switch the oven off to prevent the cake from overbaking which would reduce its softness.
- The oven door must be opened gently so that the air does not gush into it and press the cake.
1 comment:
Looks yummy
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