View Step-by-step Cooking Method Step 1 Preheat oven to 150C and grease a 9" round cake pan or a 8” square pan. Crack eggs in a bowl without beating them. Step 2 Sift flour, salt and baking powder in TM bowl and set it aside. o C 4s Step 3 In a clean and dry TM bowl, mill sugar. o C 10s 10 Step 4 Cut the slab of chilled butter into chunks and add them to beat with the sugar. The end mixture should just gather around the sides of the bowl leaving a hole in the centre for you to insert the butterfly whisk. o C 10s 6 Step 5 Insert butterfly whisk to cream butter and sugar together. The end mixture should look light and fluffy. o C 1m 4 Step 6 Add another minute at the same speed and while the blade is moving, add eggs slowly one at a time, milk and lastly the vanilla extract. o C 1m 4 Step 7 Start the machine running at the setting below and pour the sifted flour into the cake mixture through the hole in the lid. Stop the machine once all the flour is inside the TM bowl. o C 1m 1 Step 8 Scrap down flour on the sides of TM bowl and beat for another o C 5s 1 Step 9 Pour the batter into the cake pan and bake on the lower rack for 30 min at 150C and another 15 min at 170C till the cake tester inserted into the center of the cake comes out clean and dry. Step 10 Take out the pan and let it cool on rack for 15 minutes before removing the cake from the pan to cool further.