One-bowl Vanilla Yellow Cake

I've been postponing my sweet bakes for some time now.No prizes for guessing it is related to the dreaded weighing scale:).My new love for Yeast baking is also a culprit.The inspiration came from a magazine,I was reading an article on a birthday cake and tada!the bulb shines and I HAD to bake a cake.There are a few recipes which are in my head and doesn't need a double check,but I was in the mood for something new.

Of course,there was the usual tussle between vanilla and chocolate and for a change,vanilla won:).One more reason to zero in on this recipe was that it didn't require much ingredients and was a dump and mix kind of a cake.But me being me,had to go the regular route of creaming and mixing the wet and dry ingredients.I felt like baking a cake,remember?So I had to do it this way:)

When I bit into the slice,I wondered whether I was a chocoholic or not because this cake is so full of vanilla flavor that no matter what,you'll end up falling in love with it.The secret ingredient to achieving the lovely yellow colour is Custard powder.I have used the same in few recipes before,here and here.I yearn to achieve bakery-like results in my baking since I have no other benchmark and I must say this one fits the bill perfectly.

One-bowl Vanilla Yellow Cake
Recipe source - My Diverse Kitchen

Ingredients

Butter - 100gms,softened
Sugar - 1 1/4 cups
Egg - 1
Vanilla extract - 1 tsp
All purpose flour/Maida - 1 3/4 cups
Vanilla flavored Custard powder - 1/2 cup(I used Brown and Polson)
Baking powder - 3 1/2 tsp
Salt - 1 tsp
Milk - 1 1/4 cups

Method

Preheat oven to 180C.Grease and line a 9' round cake tin.
 
In a big mixing bowl cream together butter and sugar till light and fluffy.Mix in the eggs and vanilla and beat again.
 
Slowly add the dry ingredients followed by milk and beat till you get a smooth batter.
*I had used a small mixing bowl and didn't want flour to fly everywhere on my counter top,so followed the usual way of adding dry ingredients with wet ingredients alternately into the batter.
Pour the batter into the prepared tin and bake for 40-45 minutes or till a toothpick inserted into the center of the cake comes out clean.
Cool in the tin for 5-7 minutes,then invert into a wire rack to cool completely.
Slice and serve.

The cake tastes best served warm,plain or dusted with some powdered sugar.Of course,it would be delicious if you fill and frost it using vanilla flavored buttercream or even sweetened whipped cream with fresh fruits.Endless possibilities.

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