Butter Cake

Ingredients: 

200g Self-raising flour (sifted)

200g Sugar

227g Butter (room temperature)

4 Eggs (fresh & room temperature, do not use cool egg from fridge)

4 tbsp milk

Method:

a) Preheat oven to 170C for 20 minutes.

b) Beat the butter with mixer and add in sugar. 

c) Cream the butter and sugar until light and creamy (whitish colour and doubled volume).

d) Eggs beats until liquid, add in into 3 portion. 

Beating well after each addition until mixture is light and fluffy.

f) Fold in sifted flour gradually to mix. 

g) Finally, stir in milk. Mix until well combined.

h) Pour the cake batter in the cake pan and bake at 150C for 35minutes (use both up/bottom heater in the middle rak).

* I've been trying this recipe for 4 times, all are failed. This time cake making considered pass as my cake was not overbaked and inside is baked, but still have little not fully baked. 

i) butter and sugar must fully beat until creamy.
ii) flour must only fold until mix and not beat hardly. This is avoid gluten in cake batter.
iii) I've use wrong pan size, until cake batter is not reach half of the pan.

iv) I've not fully controlled the temperature of my oven.