BUTTER SPONGE CAKE

This buttery moist sponge cake is very easy to make, absolutely delicious and perfect for afternoon tea. Butter sponge cake relies on beaten eggs to make it light and feather. I love the taste, it is simply awesome!

INGREDIENTS:
225 gm Self-Raising-Flour + For Dusting
250 gm Sugar
1 tsp Vanilla Extract
4 Eggs
200 gm Butter + For Greasing
50 ml Olive oil

METHOD:
Preheat oven at 180 C / 350 F. Grease an aluminium cake mould with little butter and dust with little flour. Break eggs in a bowl. Add vanilla essence in it. Beat well with electric beater for 10 minutes continuously. Set it aside.

In a large bowl, cream butter, olive oil and sugar together with a electric hand blender for 3 minutes, or till it fluffy.

Add flour into creamed mixture, also add 1/2 of the beaten egg mixture in it. Mix well by using cut and fold method. Add remaining egg mixture and milk in it. Fold very nicely.

Pour mixture into greased cake tin.

Bake for 30-35 minutes, until the middle springs back when touched or a toothpick inserted in the centre comes out clean. Remove from heat now and let the cake stand for 15 minutes to cool.

Demould and cut into desired pieces and serve. You may store it in air-tight container upto 4 days and refrigerate for a week.