Back to basic (Butter cake)

今日有人問我點解最近好似淨係焗蛋糕，我話俾佢聽咁多年嚟我一直主力整啲步驟複雜但無乜難度嘅甜品，其實最basic嘅蛋糕先至係最難整得好食，因為嗰啲步驟複雜但無乜難度嘅甜品通常都有好多配件遮醜。雖然整咗咁多年甜品，但係我一直都無向呢個難度挑戰，而家有些少時間多咗出嚟，決定好好練習呢啲基本功，由Butter cake開始，Sponge cake， Angel food cake .... 其中最想做好Angel food cake，因為佢唔洗落牛油蛋黄淨係用蛋白，蛋糕之中佢最唔肥！

近期練習得最多又易做嘅係下面嘅牛油蛋糕，不過我仲未焗到個好滿意嘅！

Unsalted butter (2 sticks)
Sugar (2 cups)
Eggs (4)
All-purpose flour (3 cups)
Baking soda (1/2 teaspoon)
Milk (1 1/4 cups)
Vanilla extract (1/2 teaspoon)

1. Sift the flour, add baking soda
2. Mix butter and sugar with electric mixer until the texture is soft and fluffy
3. Add eggs, one at a time, about 45 seconds per egg
4. Add flour mixture alternatively with the milk to the butter until smoothly combined
5. Add Vanilla extract
6. Pour the batter into a cake pan, baked at medium heat for 40 mins or until set.

加啲香蕉蓉就變成香蕉蛋糕架啦! (呢個燶咗少少但好好味架嘟！ 我舖咗錫紙焗所以冇爆到，不過蓋住錫紙要焗耐啲！)