Ingredients
226 gms Butter
200 gms Sugar
4 nos Eggs
120 ml Curd or Sour Cream
3 gms Flour
4 gms Baking Powder
5 ml Vanilla essence
Chef of the day: Gona Isaac ( BCT&CA 2nd Sem)
Method:
- Preheat the oven to 180c.
- Rub Butter and dust with flour to a 9×5 inch baking tin.
- In a medium bowl whisk together the flour, salt, and baking powder then set aside.
- In a stand mixer, fitted with a paddle attachment, cream the butter.
- Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
- Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
- Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
- Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that
- Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 180c for about 40 minutes or until the center is set and a skewer comes out clean.
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.