Soft and Fluffy Classic Butter Tea CakeEgg

1

Preheat your oven to 150°C. Grease the sides of an 8-inch square cake tin with a little butter and line it with baking paper.

2

For a flatter cake, you can wrap soaked cake strips around the outside of the pan.

3

In a mixing bowl, use a whisk attachment to beat the room-temperature butter, sugar, and vegetable oil on medium speed for about five minutes until the mixture is light and creamy.

4

Scrape down the bowl occasionally to ensure even mixing.

5

Add the five eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next.

6

Remember to scrape down the sides of the bowl periodically.

7

In a separate bowl, sift together the flour and baking powder.

8

In another container, combine the buttermilk and vanilla extract.

9

Turn your mixer to the lowest speed. Add half of the sifted dry ingredients, then pour in the buttermilk and vanilla mixture.

10

Finally, add the remaining dry ingredients. Mix just until combined; be careful not to overmix the batter.

11

Pour the batter into your prepared cake tin and smooth the top with a spatula.

12

Tap the tin on the counter to release any large air bubbles.

13

Bake for one hour, or until a toothpick inserted into the center comes out clean.

14

Allow the cake to cool in the pan for 15 minutes.

15

Then, turn it out onto a cooling rack and let it cool completely for at least another 30 minutes before slicing.