The birth of this cake was…interesting. So I have some pretty important examinations coming up, and am spending loads of time studying. But today I was so overworked so I, in the spur of the moment, decided to bake this cake. I was really lazy while making this cake, looking for as many shortcuts as possible, and guess what? The cake that I ended up with was far superior to the one made with careful preparation. Guess this tells us that lazy is the way to go 🙂 This cake is far more soft, moist and tender compared to the previous one, due to the use of melted butter and caster sugar (I could not be bothered to bust out the mixer and mix softened butter and granulated sugar, far too lazy for that ).
1/2 cup butter
1-1/4 cup caster sugar
1 tsp vanilla extract
Eggless equivalent of 2 eggs
1-1/2 cup gluten free all purpose flour
1/2 tablespoon baking powder
Pinch of salt
1 cup milk
Preheat the oven to 180C, and grease and line a 9″ round cake pan.
Melt the butter in a large, microwave proof bowl (using a lid; butter explosions in the microwave are not fun to clean).
In the same bowl (we are doing it lazy, remember?), stir in the caster sugar, until well mixed. Add the vanilla extract and egg replacer, mixing well until smooth (at this point, it should look glorious)
Mix the flour, baking powder and salt, and add half of this mixture into the butter mixture. Add half of the milk, followed by the remaining half of the flour mixture, and the remaining half of the milk, stirring well after each addition.
Pour this batter into your prepared cake pan, and bake for 25-30 minutes, or until golden brown, and when a toothpick inserted comes out with a few crumbs.