Instructions

1. Prepare the Oven & Pan:

• Preheat oven to 180°C (356°F).

• Lightly grease a 6-inch round cake pan or line with parchment paper.

2. Cream Butter & Sugar:

• In a large mixing bowl, cream together the softened butter and sugar until smooth and fluffy. This adds air for a soft crumb.

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3. Add Eggs & Vanilla:

• Beat in the eggs, one at a time, mixing thoroughly after each addition.

• Stir in the vanilla essence until the mixture is light and creamy.

4. Combine Dry Ingredients:

• In a separate bowl, whisk together the flour and baking powder.

• Gradually fold the dry mixture into the wet batter until just combined—avoid overmixing.

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5. Bake to Perfection:

• Pour the batter into the prepared cake pan and smooth the top.

• Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve:

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

• Slice and serve as a tea cake, with a dusting of powdered sugar if desired.

Time & Serving

• Prep time: 10 minutes

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• Bake time: 20–25 minutes

• Cooling time: 15 minutes

• Yield: One 6-inch mini cake (4–6 servings)

Baker’s Tips

• For extra moisture, add 1 tbsp of milk or sour cream to the batter.

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• You can flavor it further with lemon zest, almond essence, or a touch of nutmeg.

Variations

• Add chocolate chips or a fruit swirl for a custom twist.

• Turn it into cupcakes by dividing batter into 6 muffin tins (adjust baking time to 15–18 minutes).

FAQs

Can I double the recipe?
Yes! Double all the ingredients and use an 8-inch round pan. Adjust baking time to 30–35 minutes.

How should I store it?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.