This is a simple cake but I love this coz most of my childhood baking memories revolve around this. My grandmom used to make this often and I love the texture of this cake. Its called a 1234 cake coz the Ingredients proportion is 1:2:3:4
When I made this last time, I took half the batter and converted ito an orange caramel cake. My kids loved it coz they are big caramel orange fans. But, personally I feel the texture suffered coz it became a moist cake!!!
Butter: 1 cup
Milk: 1 cup
Sugar: 2 cups
Flour: 3 cups
Baking Powder: 3 level tsp
Salt: 1/4 tsp
Sift the flour, salt and baking powder twice.
Let the Butter and egg come to room temperature.
Make sure u do not melt the butter, coz if you do, then you wont get the air pockets in the recipe batter. The creaming is what causes the food to rise, giving an airy, delicate texture. (Havent you noticed that moist cakes, which uses liquids doesnt have that delicate texture which the butter cakes have, like in the picture below)
Grease and flour 2 baking trays
Preheat oven to 180C
Cream the butter and sugar till light and fluffy.
Add the eggs one by one and beat till well mixed.
Now Fold in the flour
(add the flour and milk alternately, always starting and ending with the dry ingredients, here it is the flour ;) )
Transfer the batter to prepared cake tins and shake the tin to level the batter.
Bake till done.
Let it cool for 10 minutes in the tray and then invert onto a cooling rack.
So for any of you who wants the orange caramel cake with this batter, divide the batter into two.
To one half add half a cup of orange juice. To the other half, add half a cup of caramel. Here Ive made the caramel light brown, thats why you cant see much of a difference. Pour the caramel flavoured batter and the orange flavoured batter alternately to the baking tin and bake till done.
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