Butter Cake

4 by 8 Rectangular Cake


Ingredients

6 oz all purpose flour.

6 oz sugar (Personal preference: 5 to 5.5 oz)

6 oz (1.5 stick) unsalted butter (Personal preference: Plus 1 Tbs. extra)

2 tsp baking powder

¼ tsp salt

4 large eggs - 4 Yolks and 3 Egg Whites.

½ cup whole milk

Vanilla 1.5 tsp.

[Butter, eggs and milk at room temperature.]

1.     Preheat oven to 350 degrees F (175 degrees C).

2.     Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, grease the top and dust lightly with flour.

3.     Sift together the flour, baking powder. Mix in salt.  Set aside.

4.     In a large bowl, beat butter and sugar until fluffy and turns to a pale color. Beat at a medium speed and wait till it turns pale in color. Could take anywhere from 5 to 10 minutes.

5.     Beat in the eggs, one at a time.

6.     Add in the vanilla.

7.     Beat half the flour mixture alternatively with milk.

8.     Remove the bowl, and mix in the rest of the flour by hand well until incorporated.

9.     Pour batter into prepared pan.

10.  Bake in the preheated oven for 30 to 40 minutes, or until the top springs back when lightly pressed or the toothpick inserted come out clean.

11.  Cool 10 minutes and turn it out onto cooling racks.

Cut the cake in half, layer the halves on top of each other with frosting in the middle. Frost the cake with Butter cream icing.