My Basic Easy Vanilla Butterscotch Pound Cake For Amateur Bakers [Recipe Included] |Sizzles Diaries

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Hello, Besties! I hope you all are safe at home under quarantine or self isolation. Bless you from where ever you are viewing this from. Today I would like to bring you this very basic vanilla Butterscotch pound cake recipe and I hope you enjoy watching it.

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Serving Suggestion:
Preparation Time: 30 Minutes
Preheat Oven: 180' Celcuis For 30 Minute
Baking time: 45 Minutes

🎂Basic Vanilla Butterscotch Pound cake

Ingredients:
4 Measuring Cup Bokomo Cake Wheat Flour
Measuring Cup Of Marathon Granulated Sugar
Teaspoon salt
Teaspoon Baking Powder
Teaspoon Bicarbonate Soda
1/4 Measuring cup Full Cream Milk or Omaere plain
200g Margerine At Room Temperature
3 Large Eggs
1 Teaspoon vanilla essence
Teaspoon Butterscotch Flavouring oil
(I Bought This From The Baking Tin)

Equipments:
Whisk
Spatula
bread knife
Bread Cutting knife
3 Mixing bowl
1 Reserve mixing bowl
7 Inch Baking Tin
Cake tester or toothpick

Directions:
🎂 Sift and Whisk 4 cups of flour, the baking powder, bicarbonate soda and salt in a bowl until combined. Beat 200g Margerine and the sugar in a large bowl, then add 3 egg yolks and cream with a hand mixer until light and fluffy, about 6 minutes. To that Add vanilla essence and any other flavouring you have at hand, as well as 2 cups of full cream milk or omaere plain. I Added butterscotch flavouring oil because I had it and I know it compliments vanilla well. So at this point the mixture may look separated but no worry. To it, beat in the flour mixture in 2 or 3 batches [vise versa], alternating with the milk mixture, beginning or ending with flour until just smooth.

🎂Preheat the oven to degrees Celcius. Butter two 7 inch cake (whatever shape) cake pan and seal the bottoms with margerine and cake flour and tapping out the excess.

🎂 Add the batter to the prepared pan, gradually pouring it in starting from the centre of the pan. To level the cake batter and get rid of air bubbles, tap the pan on the kitchen counter once or twice. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, this takes anything from to 30 to 45 minutes. Remove it from the oven and let it cool inside the baking pan for atleast 15 minutes, there after transfer to a rack and let cool 15 minutes. Then run a knife around the edge of the pans and turn the cakes buttom side up onto the racks to cool completely. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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