Table of Contents
DIRECTIONS Cream butter and sugar until light and fluffy. Add eggs one at a t ime beating well after each addition. Fold flour into creamed mixture alternating with milk, beginning and ending with flour. Spoon into greased 20cm square cake tin.
Directions. Line bottom with parchment or wax paper, or dust lightly with flour. Sift together the flour, salt, and baking powder. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk.
Cream butter and sugar until light and fluffy. Add eggs one at a t ime beating well after each addition. Add vanilla essence. Beat. Fold flour into creamed mixture alternating with milk, beginning and ending with flour. Spoon into greased 20cm square cake tin.
Mix sugar and butter on a low speed till well combined. Next set to medium speed and beat until pale, light and fluffy. Scrape the sides and bottom in between. The creamed butter and sugar turns fluffy with soft peaks. The color too changes and turns light.
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