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Baking a Butter Cake

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Today, I will be baking a vanilla variant of the popular butter cake. I will make the recipe and procedure easy to follow. The aim is to make a fluffy vanilla-flavoured butter cake.
The weather started as a sunny day with little cloud cover. Though it had nothing to do with cakes, it was just a perfect day to go baking.
Children love cake anytime. Use it to reward good behaviour and excellent academic performance, and you will have kids doing all they can to impress you for more cake.
And who hates cakes, - You?

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Cuisine:	Continental
Preparation Time:	45 minutes
Baking Time:	45 minutes
Servings:	1

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Ingredients

s/n	Ingredients	Quantity
1	Flour	2 Cups
2	Margarine	1Cup
3	Vanilla	1/2 tsp
4	Egg	3 eggs
5	Sugar	1 Cup
6	Baking powder	1 tsp
7	Vanilla	1/2 tsp

Preparation Process

Blending Margarine with Sugar:
Measure one cup of sugar and one cup of margarine, using a whisker, whisk the two thoroughly. A good equal measure makes the blending easy. Both margarine and sugar blends into a smooth, creamy mixture.
The sugar gives the cake its sweet taste and tones its brown colour while the margarine gives it its characteristic flavour and texture.

Introduce some fresh eggs:
Crack in three eggs and continue with the whisking till it once again becomes a smooth slurry of egg, flour and sugar.
Besides adding nutrients to the cake, the egg contributes to the cake's moist texture and helps hold it together.

Whisk in the flour
Measure out two cups of flour, and add half a teaspoon of baking powder to it. Sieve it into the slurry, and whisk some more. The sieving will add some air to the flour, remove lumps, and give it a smooth texture.
The flour contains most of the energy in the cake; it contributes to its texture and reacts with the backing powder to create that fluffy texture.

Note that the soft-flowing batter is now thicker and needs more energy to achieve a good whisk. And be careful not to over-whisk at this point.

Add in the Vanilla
The Vanilla gives the butter cake an inviting vanilla flavour. We need to add only half a teaspoon of vanilla extract to our cake.

Whisk a little more, just enough to mix in the vanilla.

Get a pan ready
Lubricate the pan and line its interior with parchment paper. Fill in the batter up to a third of the pan.
This will prevent the cake from sticking to the pan, making it easy to remove the cake from the pan.

Gently vibrate or tap the pan to release trapped air bubbles. This makes sure you don't end up with a big empty space under the pan.

I Loaded it into a preheated local oven and had to wait. Periodically running a toothpick test.

Bake the cake for 45 minutes at 350°F. Note that the toothpick test could still be very helpful as some oven types bake faster compared to others.

Conclusion

The result is a very yummy cake with flavour and taste that matches its looks. It was appetizing to the eyes and a delight in the mouth.

I am inviting @udyliciouz, @bela90 and @rubee2as1

Media Credit

Captured with	Galaxy-A15
Captured by	@manuelhooks
Edited with	phone App