|Light and full of flavour|
Best thing about all my cakes is that I bake them using wheat flour (Atta). I substitute the same amount of Maida ( Cake Flour), sometimes when I am using this cake as a base for some icing.
So presenting before you...The Classic vanilla Cake...Simple, yet elegant...
1 Cup Atta ( Substitute with the same amount of Maida, if desired) (8 fl oz)
1/4 cup Butter, softened (2 fl oz)
3/4 cup sugar, powdered (6 fl oz)
2 eggs, at room temperature
3/4 cup milk, at room temperature (6 fl oz)
1 tsp Baking powder
1/2 tsp Vanilla (Essence or Extract)
1 Tbsp Cinnamon Powder / Nutmeg Powder ( Sieve it along with the flour for some extra flavour)
Preheat the oven to 200 degree Celsius.
Grease and Dust a 6 inch Cake Pan. Alternatively line with baking paper.
Sieve the Atta and the baking powder 2-3 times and set aside. Sieve the Cinnamon/nutmeg along, if using.
Cream the Butter and Sugar till light and fluffy.Click on the link and follow instructions on the Creaming Method.
Add the eggs one at a time to the creamed mixture, making sure that the each egg is fully incorporated before adding another egg. Basically, what is formed is a fat - liquid emulsion. If the egg is not beaten well into the batter, the batter will curdle and all air bubbles created during the Creaming Method will be lost. Addition of one tsp of sieved flour in between the addition of eggs will prevent the batter from curdling. After all the eggs have been added, you must have a creamy batter which will hold the air bubbles in.
Add the milk and the sieved flour mixture alternatively. Do not add all the flour together, otherwise you will end up with lumps in the batter and moreover, the idea is to coat most of the flour particles in fat. The more the flour comes in contact with liquid more gluten is formed resulting in a hard and tough cake.
Do not over beat the batter otherwise you will end up forming more gluten...blend till all the ingredients have just been incorporated.
Pour into the prepared pan and bake for 22-25 minutes at 180 degrees Celsius.
Unmould while still warm. Cut and serve.