100gm/3/4th cup all purpose flour
1 tsp baking powder
1/4 tsp salt
125 gm unsalted butter
2 eggs at room temperature
2 tbsp milk
1/2 tsp vanilla extract
1. Preheat oven at 180 C for 15mins. Prepare a 8″x4″ loaf pan (* see notes) by either lining it
with parchment/butter paper or greasing it well with butter and then dusting it with flour.
Sift the flour, baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy.
2. In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well.
3. Pour in the vanilla extract and mix till incorporated.
4. Add the flour in 2-3 parts alternating between flour and milk (ie add one part flour to the butter egg mixture and mix well with a spatula.
5. Pour the batter into the prepared tin and bake for 30-35 minutes or till the skewer inserted comes out clean. My cake was done in exactly 32 minutes.
6. Remove the tin from the oven and place it to cool on a wire rack for 10 minutes. Careful invert the cake on to the wire rack and tap the tin so that the cake slides out easily. Allow to cool completely before cutting it.
7. Serve with a hot cup of tea, coffee or milk or simply enjoy it plain. You can also cut up each slice into chunks and eat it with chocolate sauce poured over it.
1. The original recipe makes a note of ‘double action baking powder’ – you can use any brand of baking powder in India. Weikfield specially mentions ‘double action’ on the box. Other brands are Bluebird and Bakers which are also double action. Apparently there is a ‘single action’ baking powder that is often used for commercial baking.
2. The original recipe asks for 90gm sugar, however I increased it by another 10 grams as it results in a perfect moderately sweet cake. I used regular granulated sugar and powdered it using a dry mixer jar.
3. If you are using salted butter (like Amul), skip the addition of salt. Most cake recipes that ask for unsalted butter do not ask for salt, but it is always advisable to add a pinch or two as it helps bring out the flavours in the cake.
The original recipe is for the full quantity, I have halved it here. For the full quantity it is advisable to use a 7″x7″ square pan and not a 9″x9″.. A bigger square pan will result in a slightly flatter cake.