Victorian butter Cake

Ingredients: 2 bars of butter(half a pound) at room temp. 4 eggs, room temeprature 1 cup of all purpose flour or self rising. 1 cup of sugar. 9inch pan, greased and floured on surface. Oven preheated at 350

1. Beat butter with wooden spoon(or mixer) to "loosen" it. Mix in 1/3 of sugar, and beat the butter/sugar mixture until sugar is completely corporated. Repeat this twice more and it will have doubled in volume.

2. Mix in one egg, and beat the batter vigorously. Mix in the other 3 eggs, one by one by mixing the batter very vigorously. Make sure you add another egg after the previous one is completely mixed other wise it will separate. It doesn't affect the texture and taste whole a lot but it's for the stability of batter.

3. Fold in 1/3 of flour. Fold the batter from the bottom to the surface so that flour mixes in well. Do NOT beat like you did in step 1-3 otherwise the air will escape and you will lose that luscious, airy texture. Carefully fold in the rest of flour.

4. Pour the batter in the pan, tap it on the hard surface so that there is no air bubble. Bake it until its golden brown or for 20 minutes.

bon appetit