This is the first cake I baked. An average egg weighs about 50 gm. All other Thgredients used like maida,
butter and sugar are equal in weight to the weight of the eggs in the recipe.

Serves 8

4 large eggs (200 gm)
1 ½ cups powdered sugar (200 gm)
1 and 1/3 cups butter (200 gm)
2 cups flour (maida) (200 gm)
1 ½ tsp baking powder
1 ½ tsp vanilla essence
Creaming butter and sugar for butter cakes……..

To beat butter with sugar, the butter should be soft Never warm the butter to soften it. Just keep it
outside the fridge for some time till it becomes slightly soft.
Set oven for preheating at 180°C for 10 minutes.

Beat eggs in a clean dry bowl with a clean dry electric hand beater and keep aside.

Beat butter and powdered sugar in a big deep pan with an electric hand beater till smooth and fluffy. Add essence and mix well.

Sift maida with baking powder. Keep aside.

Add half of the eggs and half of the maida mixture to the butter-sugar mixture. Beat well. Add the remaining maida mix and eggs. Beat for 3-4 minutes till the mixture appears light and fluffy.

Transfer to a greased square or round tin of 8” diameter and bake at 180°C/350°F for 35 minutes in the preheated oven on the wire rack.

Test the cake by inserting a clean knife or a tooth pick in the centre of the cake. If the knife comes out clean, the cake is ready. Remove from the oven. Remove cake from the tin after 5 minutes.