(Taken from the book Resepi Harian, Robaayah Hj. Abdul Wahab and Susan Manikam)
Ingredients
8 oz butter (or Planta margarine if preferred)
8 oz plain flour
1 tsp baking powder
8 oz granulated sugar
4 large eggs
2 tsp vanilla extract
4 tbsp milk
Method
Preheat the oven to (190C/ 375F), bring the refrigerated ingredients to room temperature. Grease a 10 inch pan with butter, then add flour, tap the extra flour out, or you may choose to use parchment paper to line your baking cake tin.
Sift flour, baking powder. In another bowl, using an electric mixer, set at slow first, then gradually set speed higher, beat the butter and sugar together until fluffy and light. Beat in one egg at a time, ensuring that each is completely incorporated into the mixture before adding the next. Add the vanilla extract and milk.
Add a third of the flour mixture to the butter mixture, and beat. Continue to add the flour, little by little. Scrape the sides of the mixing bowl once or twice with a rubber spatula to incorporate all mixture.
Pour the mixture into the tin and smooth it out evenly. Tap the underside of the tin repeatedly to release any air trapped in the mixture. Place the tin in the oven and bake for 1 hour at temperature 190C/375F, the first 20 minutes,then reduce to 350F. Bake within the hour or until a skewer comes out clean when inserted in the cake.
Remove the cake from the oven and leave to cool for at least 15 minutes on a cooling rack. Gently invert the cake onto a second rack, remove the baking paper and leave to cool completely before icing.
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