- Flour – 1 and 3/4 cup
- Sugar – 3/4 cup
- Eggs – 3 at room temperature
- Baking Powder – 2 tsp
- Butter – 75 gms
- Vegetable oil – 50 ml
- Vanilla Essence – 1 and 1/2 tsp
- Milk – 1/2 cup
Sift the flour and baking powder in a bowl.
Cream butter and sugar using a hand blender. I always grind the sugar beforehand. Add oil and eggs one by one and continue mixing till smooth and fluffy.
Put away the blender and add flour gradually folding it into the batter until just
combined. Add the milk bit by bit to loosen the consistency. It should be of ribbon-like
consistency – not too tight and thick neither very liquidy. Add the vanilla extract and incorporate.
Preheat oven to 180º Celsius and line a round cake tin with baking parchment. Butter
the base and sides thoroughly.
Pour the batter inside the pan and bake for 25-28 minutes till a cake tester comes out
clean. Allow to rest on wire rack for 10-15 minutes before unmoulding it.