milk and butter cake

All the ingredients should be at room temperature. Try boiling the milk and making it this way.

Method

1. Preheat the oven to 170°C with top and bottom heat and the fan on.
2. Prepare all the ingredients and grease the tin.
3. Beat the butter until soft and creamy, with a smooth, spreadable consistency.
4. Whisk the eggs and sugar for about 10 minutes, or until they reach the ribbon stage: when you lift the whisk, the batter falls in a thick trail that sits on the surface for a few seconds like a ribbon before sinking.
5. Add the butter and beat until fully incorporated.
6. Add the milk and vanilla flavouring and beat until fully incorporated. It doesn’t matter if the mix curdles.
7. Sift the flour and baking powder mixture over the batter. Whisk until the mixture thickens. Then carefully fold it in until fully incorporated. Scoop from the bottom of the bowl to bring the mixture from the bottom to the top. The aim is to retain as much of the whipped air as possible.
8. Pour the mixture into the tin, then drop the tin several times onto a tea towel on the worktop to release any trapped air bubbles.
9. Bake for 50 minutes or until the cake is golden.
10. Leave to cool in the tin for 5 minutes.
11. Turn it out of the tin onto a wire rack and leave to cool completely.