Vanilla cake

Assalamualykum everyone!

It's Hanaah here,

This is one of our favorite cake which Ummi makes quite often.
It isn't her original recipe so I'll give the link below where you can find it.

It's so delicious and fun to make, I'll be making it by myself very soon!

If you're interested to make it, have a look at the recipe below ↴

Ingredients:

                         1.                  3 cups (355 grams) all purpose flour

                      2.              1 tablespoon (11 grams) baking powder

                     3.            1/2 teaspoon (2 grams) salt

                     4.          1 cup (225 grams) unsalted butter, at room temperature

                      5.          1 1/2 cups (300 grams) granulated white sugar

                      6.          4 large (200 grams) eggs, at room temperature

                      7.        1 tablespoon (10 grams) pure vanilla extract

                     8.         1 cup (240 ml) room temperature milk (full fat or 2% reduced fat

                                                           Method: 

Preheat your oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 9 x 13 inch (23 x 33 cm) cake pan. Then line the bottom of the pan with parchment paper.

In a bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat, on medium high speed, until light and fluffy (about 3-5 minutes). Add the eggs, one at a time, beating well after each addition.

 Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Place the batter in the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake about 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center (the cake will just be starting to pull away from the sides of the pan).

Place the cake on a wire rack to cool, in the pan, for about 10 to 15 minutes. Then invert the cake onto a greased rack. Remove the parchment paper and re-invert cake so that the top is right side up. Cool completely and then cover and refrigerate until firm (this will make it easier to frost the cake).

Please note: This recipe is totally taken from Joyofbaking.com