Buttercake

My all time favorite. In this recipe, I use Double Action Baking Powder for a loose texture & taller cake. You may use normal baking powder. 

*I've used a 7x7x3" Square Cake Tin for this bake. 

*Using real butter & pure vanilla do make a difference. If you have been using Spread & Vanilla Essence in replace of butter & pure vanilla, do try switching. 

*I always use SCS salted butter & homemade Vanilla Extract for my bakes.

Ingredients 

1. 250g / 1 Block Salted Butter (Room Temperature)
2. 1 Cup Castor Sugar
3. 4 Eggs (Room Temperature)
4. 1/2 Cup Cake flour
5. 1 Cup All Purpose Flour
6. 1tsp Double Action Baking Powder (You may replace with regular baking powder)
7. 1tsp Vanilla Extract 

Method

1. Preheat oven to 175°c. (Non-forced fan mode). 
2. Grease cake tin with butter / oil. Line bottom of tin with baking paper.
3. Mix together cake flour, AP flour & baking powder. Set aside.
4. Cream butter on medium speed for until light & fluffy. 
   
5. Add in sugar & continue to beat until light & fluffy. 
   
6. Add in eggs, 1 at a time. Beat till just combined. Do not overmixed.
7. Add in vanilla extract. Mix to combine.
8. On low speed, add in flour. Once flour is mixed into batter, increase speed to medium & beat for about 30 seconds, increase to medium high to give it a few spins. Do this in 3 batches to ensure even mixing. At the last batch, increase beating time at medium speed to 1minute & stay a little longer at the medium high speed. 
9. Remove mixing bowl from mixer, use a spatula to reach under the batter to ensure no flour is trapped. If you find any, just fold them into the batter with the spatula. 
10. Once batter is evenly mixed, pour them into the prepared cake tin. Use a spatula to spread even the top as much as you can. Tap cake batter in tin on top of counter top a few times to release trapped air. 
11. Bake for 50minutes to 60minutes or until cake tester inserted comes out clean. (Bake time varies between different ovens. So do check your cake often from 30 / 35minutes onward.) 
12. Once cake is done, remove from oven & let cool on cooling rack for about 5minutes. Overturn cake tin to release cake. Peel off baking paper & continue to let cool on cooling rack.