This cake is perfect either enjoying it straight with a cup of tea or coffee or can be used also for stacking when making iced cakes for special occasions like weddings or birthdays!

Do take note that my version is only half of the original recipe as posted on Martha Stewart's website. I was using the 6 Cup Nordic Heritage Bundt Pan to bake and the finished product can serve up to six (6) people.

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INGREDIENTS:
• 113 grams unsalted butter, room temperature, plus more for pans
• 96 grams all-purpose flour, plus more for pans
• 97 grams cake flour
• 2 teaspoons baking powder
• ¼ teaspoon fine salt
• 175 grams fine sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract or in my case, I used butter-vanilla emulsion
• 155 grams milk, room temperature

NOTES:
1.) DRY INGREDIENTS – It is highly recommended to sift the dry ingredients at least three times. To make sure that they are well aerated
2.) IMPORTANT – It is very important that your butter is in room temperature including the eggs. Make sure also that regardless of any baking pan you are using, it should be properly greased and floured
3.) BAKING TIME – I baked mine in a pre-heated oven (175 C, fan) for 34 minutes. Depending on your oven, you can do the ''touch test''. Open the door of your oven slowly after the 30-minute mark. Gently touch the top of your chiffon cake and if bounce back, it means it's done
#Yellow #ButterCake #TheIntrovertKitchen


Best regards,
Romel from The Introvert Kitchen

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