Cake Flour 100g
Milk 100g
2. Sift the low-gluten flour and baking powder together into a bowl, then mix with the butter.
3. Add granulated sugar to the bowl, along with vanilla extract, salt, and 50g of milk. 4. Beat at low speed with an electric mixer to combine all ingredients, continuing until the mixture is fully incorporated and forms a moist batter. 5. Beat the eggs, then combine them with the remaining 50g of milk. 6. Add the egg-milk mixture to the batter in three portions, beating at low speed with the mixer after each addition until fully incorporated, ensuring each portion is completely mixed before adding the next. 7. Once all the egg-milk mixture has been added, the batter is ready (the resulting batter is relatively thin). 8. Grease the inner walls of the mold with a thin layer of butter, then pour the batter into the mold. 9. Place the mold on a baking tray, and set the tray on the second-to-last rack of an oven preheated to 175°C (top and bottom heat). Bake for approximately 35 minutes until the cake has fully risen and turned golden brown. Insert a toothpick into the center of the cake; if it comes out clean with no residue, the cake is baked through.Place the mold onto a baking tray, then place the tray into a preheated oven set to 175°C (top and bottom heat) on the second-to-last rack. Bake for approximately 35 minutes, until the cake is fully risen and the surface turns golden brown. Insert a toothpick into the center of the cake; if it comes out clean with no residue, the cake is fully baked. Allow the cake to cool completely before demoulding, then slice and serve.
