Vanilla Butter Cake

Hi again.

This will be the ever first recipe posted here. So, before i begin, let me tell you that this is a recipe that EVERYONE does love to try at home. This was as complicated as it looks when i first began cooking. I had to try this several times until i got the right combination.  Yes, i too tried several sites, but you definitely wont get as simple as this. This is just a plain cake, but its a great one to try, EASY to make and buttery-delicious!

Ingredients - 

1. Plain flour                      - 200 grams
2. Butter                             - 200 grams
3. Confectioners sugar*    - 250 grams
4. Eggs                              - 2 
5. Vanilla Essence             - 2 to 3 teaspoons
6. Baking powder             - 1 and half teaspoons (leveled)
7. Milk                              - 1/2 cup

  (Note* - Confectioners sugar is also called as Icing sugar. If you do not have Icing sugar at the moment, all you have to do is, blend the sugar solids in a blender to make it into smooth powder. It will not be as effective as used for other desserts, but for cakes as such its more than sufficient.)

Method -

• Take a large bottomed bowl and put in the butter (at room temperature). Beat it in one direction using an electric egg beater. 
• when its soft, add the icing sugar and beat further until frothy.
• Now, add eggs one at a time.
• Add in the vanilla essence as well and continue beating.
• In another bowl, sieve the flour along with baking powder. 
• To this, add the other batter and continue stirring.
• The batter could be made a little loose by adding sufficient milk, to get dropping-consistency.
• Now, grease a cake dish and pour in the batter. 
• Bake it at 180 degrees for 25 minutes. 

Note - Check if the cake is ready by poking in a small toothpick in the middle and on the sides. If its still not ready by 25 minutes, it is sure to go in for another 10 minutes in the same temperature. It would only take a maximum of 45 minutes. Never more than that. 

You can also change the flavour of the cake by adding a different essence to the batter before you bake. Now, another important thing is, some of us might not have an electric egg  beater. So, instead of that you can easily compensate it by beating the batter in a blender, provided the jar is big enough to contain the batter. It is just a substitute, but never as good as using an electric beater. 

Also, don't forget to turn the cake upside down when you place it in a platter. Allow it to cool to get its real soft-buttery-form.