Classic Butter Cake
Ingredients
250g self-raising flour
1 tsp baking powder (sifted together)
250g butter (good quality), chilled
230g fine granulated sugar
4 tsp vanilla essence
4 eggs, grade C
¼ cup MARIGOLD Evaporated Full Cream Milk
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Preheat oven to 160ºC. Lightly grease base and side of 8-inch square baking pan.
Whisk butter, sugar and vanilla essence until light and fluffy.
Beat eggs separately with whisk until stiff and eggs turn light in colour.
Mix in beaten eggs and sifted flour in 3 batches into butter mixture.
Lastly, stir in MARIGOLD Evaporated Full Cream Milk and spoon batter into baking pan.
Bake for 1 hour or until a skewer inserted into the middle of the cake comes out dry.
If cake starts to turn brown before it is cooked, cover top with aluminium foil.
