Basic Moist Butter Cake

As I was away for last few months, there had been some updates to my Kitchen. Now it is quite new, with some renovation i.e. with loads of todd phodd. But these changes made a cosy place for my new .. new … wait for it …. yes New Oven .. yay !!
Yeah, now I’m a proud owner of Morphy Richards OTG ! So you can expect some baking experiments from me (at your own risk), I am a very very novice to this world.

Firstly baking is not like our Indian cooking where everything or for that matter especially the measurements work on gut feeling or experience. But measurements need to be precise and even the ingredients should be exact, there are very very few substitutes. I have learned this The hard way, there will be a huge post on my baking nightmares soon.

This isn’t my first baking experience, there had been many failures even with this basic recipe earlier, reasons (which you should avoid) :

• Once I used salted butter – though many say it doesn't make difference, it did for me
• Second time I filled up the container more than 3/4th.. it overflew and I realised, it is very difficult to clean a dirty new oven
• Even My items were not at room temperature, trust me even this matters.

Nothing is constant, especially not the failures

I had browsed through many recipes also number of videos, but finally the one which came out quite near to the one I wanted was Divya’s Moist Butter Cake recipe, original recipe source Maria’s Menu. Thanks Divya and Maria
You Need:

• Butter : 1/2 cup at room temperature
• Vanilla essence : 1 tsp
• Eggs : 3 , at room temperature
• Milk : 1/2 cup at room temperature
• Powdered/ Castor Sugar : 1 1/4 cups
• Plain flour (Maida) : 1 1/2 cups
• Baking powder : 1/2 tsp
• Soda Bicarbonate : 1/4 tsp

You Do:

1. Beat all the Wet Ingredients – Blue in a big bowl, with a electric beater till all is one.
2. Add all the Dry Ingredients – Red to the above mix, beat again till the batter is smooth.
3. Grease the cake pan with butter and then with some flour. Pour mixture into the pan.
4. Pre-heat the oven on 180 C  for about 10 minutes.
5. Add the prepared pan  to preheated oven for 40 minutes.
6. The batter will bake to a lovely fluffed up cake. When done remove it from OTG, and let it stand for 5 to 10 mins or till the sides and cake is separated.
7. Turn the pan upside down and cakes comes out automatically.

Is it so simple ?? Yeah it sounds so.. but few points I followed strictly:

• When cake batter is poured in the pan, tap the pan couple of times for air bubbles to pop out over the surface.
• I still do not realise or know what is the exact measurement for my heart shaped pan, so when it filled up about 3/4th, I poured the remaining batter into my muffin mould. I did not have cup liner so the base browned a bit more than usual, but no loss of taste.
• 
  • Muffins went into oven at last 15 mins and OMG it came out so well, frankly it surprised  shocked me and I loved it

Everybody loved it and so my baking experiment had a success story to post

And what a timing, it was a first baking gift from me to The Foodie for his birthday yesterday .. Happy B’day Dude