I have to agree with that when it comes to cake baking. The original butter cake was the first cake i baked back when i was a teenager and once i got this recipe right, the other variations became very simple. Coconut cake, rainbow cake, pandan cake, chocolate cake, almond cake..
The trick to getting a soft cake is the batter, It cannot be too thick nor too thin, and it has to be beat at the right the consistency and speed.( Thank god for the mixing machine!) I have tried to bake with only hand mixing, and though i relish the muscle building exercise, it was hard to do it for more than one cake, and proved impossible during a festive celebration.
Ing:
250g butter
220g sugar
250g self raising flour
5 eggs
A can of evaporated milk
a teaspoon of vanilla flavor
a teaspoon of rose flavor
a teaspoon of baking powder
1. Preheat oven to 170 deg C.
2. The butter need to be defrosted. So if you have it in the fridge, take it out an hour beforehand and let it soften at room temperature. I have tried baking using butter that was defrosted in the microwave, straight off the fridge, but it made my cake oily
3. Add butter and sugar to the mixing bowl. Beat until butter becomes light and fluffy.
4. Add eggs, one at a time, and beat at low.
5. Sift sugar and baking powder together. Add the flour to the mixing bowl, about the size of a small bowl each time. Alternate this with the evaporated milk. Of course, if you do not have evaporated milk, you can use fresh milk.. The reason if alternated is so that the flour does not get clumpy and we get a smoother mix.
6. Add in the teaspoons of rose and vanilla flavor. At this point, you can use pandan/coconut/cocoa or any other flavoring into the cake instead of rose to get a different flavor
7. Check the batter consistency. It should be a little thicker than the pancake batter, and should easily slide off the spoon.
8. Grease a 9 inch tray. Pour the batter in and bake!
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