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Preparation Time : 60
Cook Time : 60
Total Time : 120
maida 1- 1/2cup
s 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water
whipped cream 1cup
1 powdered sugar
Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess
Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
beat whipped cream with powdered sugar.mix any food colour and design as per your choice.i made cream roses.
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