- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl with an electric mixer, cream the butter for a few seconds. Gradually add the sugar, beating until mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, beating until smooth, about 2 minutes. At low speed, add the dry ingredients alternately with the milk and vanilla.
- Pour the batter into the prepared pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean
- Cool for 10 minutes, unmould and cool completely on a rack. Frost with buttercream.
The butter is perfect neither too hard nor too soft.
For a single cake, use one springform pan. A regular cake pan is not high enough to contain all the batter.
This step is critical: it is here that air is incorporated into the sugar-butter mixture.
Change the presentation!
Sometimes we like to divide the batter into two 20-cm (8-inch) cake pans to facilitate the assembly of a 2-layer cake. The baking time should be approximately 30 minutes. Between the two layers, you can use whipped cream and fruit to make a shortcake, buttercream to make a birthday cake or pastry cream for a Boston Cream Pie. In this case, glaze the cake with ganache.