Ingredients
½ cup cake flour
2 tsp baking powder
1 cup granulated sugar
½ cup Quick-Egg ® Pasteurized Liquid Whole Egg
½ cup milk
1 tsp vanilla essence
Sieve the flour. Keep aside. Take out the butter from the refrigerator 1 hour in advance. Cream the butter and sugar very well. When the mixture is light and creamy, add the pasteurized liquid whole egg slowly while beating. If the batter mixture curdles while adding the egg, add a little flour. Finally, fold in the flour and add the milk until the batter has a dropping consistency. Add the vanilla essence and mix well. Keep aside. Grease and dust cake tins. Pour half the mixture into each of the prepared tins. Bake in a pre-heated oven at 200°C for 20 minutes. Keep aside to cool.