Round cake

Name: round cake
Total time: 90 min
Yield: 8
Ingredients: 200 gram soft cream butter; 200 gram patent flower; 200 gram fine cristalsugar; 4 egg; vanilla sugar

Ingredients

Directions

Let all ingredients reach room temperature.
For the best result, the butter should be so soft that it can no longer be cut.
Preheat the oven to 160 ° C.
Grease the cake tin with a little butter.
Scoop the tablespoon of flour into the mold and move the shape back and forth so that the bottom and walls are covered with a thin layer of flour.
Put the butter in a mixing bowl and add the sugar.
Mix the mixture with the hand mixer in the middle position.
Put the mixer on the highest setting and beat the butter and sugar until it becomes a creamy and airy cream.
This can take four to eight minutes.
Break an egg over the butter mixture and beat with the hand mixer until the egg is completely absorbed.
Beat the other eggs one by one in the same way.
Then add the flour little by little.
Do not use the mixer anymore, but sprinkle the flour and the seasonings lightly through the batter.
Spatula always in the same direction to keep the air in the batter.
Spoon the cake batter into the mold, smoothing the top.
If necessary, use a spatula in the middle to cut the length of the batter to prevent the middle of the cake from rising.
Place the cake tin on the rack with a ridge in the middle of the oven and bake the cake in an hour and fifteen minutes.
To check this, use a satéstick that sticks in the middle of the cake.
If this comes out clean, the cake is done.
Allow the cake to cool for five minutes in the mold.
Turn the cake on a rack and let it cool down completely.