Ingredient:- 3 cup all purpose flour spoon and sweep, 1 table spoon baking powder, ¼ table tea spoon salt, ½ pound unsalted butter at room temperature, 2 cup sugar, 4 pieces eggs, lightly beaten at room temperature, 1 cup whole milk at the room temperature, 1 table tea spoon vanilla extract.
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| Butter Cake |
Method:- Position a rack in the lower third of the oven and preheat to 350*F. Line the bottoms of two 9 x 2 inch round cake pans with parchment (or wax paper). Sift the flour, baking powder and salt on to a piece of wax paper, set aside. In the bowl of a heavy duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color about 45 seconds. Added the sugar in a steady stream, then stop the machine and scrape down the bowl. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes. Gradually pour in the eggs about a table spoon at a time.If the mixture looks curdled, stop adding the eggs, increase the speed to high and beat until it looks smooth and shiny. Return the speed to medium and add the remaining eggs. Continue beating until the mixture is ivory-colored. The entire process of adding and beating the eggs should take 3 to 4 minutes.Reduce the mixture speed to low. Add the flour mixture in four additions, alternating with three additions of the milk After each addition beat until smooth and scrape down the sides of the bowl. Beat in the vanilla with the final addition of milk. Spread the better evenly in the prepared pans. Bake until the tops spring back when the cakes are lightly pressed in the centers and a tooth pick inserted in the centers comes out clean, about 25 minutes.(Transfer the layers to wire cooling racks and cool for 10 minutes. Invert on to the racks or plates and remove the pans. Peel off the paper liner and place them back n the layer, sticky sides up. Invert on to wire racks, right side up and cool completely on the wax paper. The cake can be baked 1 day ahead, cooled and stored, wrapped tightly in plastic wrap or freeze, over wrapped with foil, for up to 2 weeks.)
