I Dreamt of My Father's Favourite Butter Cake

A recipe from my mother's old recipe book. My father just looooove this cake. He'd finish half of the cake in no time, tak sempat kek nak sejuk pun! Over the years, I've learned how to improvise a recipe, but for him I'd make it the old style, where the cake is firm and dense. I've tried once to make the cake "spongier" by separating the eggwhites and beat them into meringue before folding into the batter at the end of the process, my father noticed the difference in the texture and commented,"Tak sedap!". Since then, whenever I make this recipe for him, I dared not meddle with it, I'd just leave it be, and do it the old way.

Kek Kosong (Plain Butter Cake)

8 oz all purpose flour
8 oz butter
7.5 oz caster sugar
5 (M size) eggs
1 tsp baking powder
1 tsp vanilla essence

Method:

Preheat oven into 160 degree celsius. Grease and line an 8" square cake tin.
Sift flour and baking powder.
Beat butter and sugar on high speed until light and fluffy, using medium speed add eggs one by one. Add vanilla essence.
Fold in the sifted flour and pour the batter into the cake tin.
Bake for 45 mins to 1 hour or until skewer comes out clean.

This cake is very versatile, you can marble it, add orange or lemon zests to give a citrusy flavour, add instant cofee (mixed with a little hot water) to make cofee cake, or even add finely chopped nuts for extra texture.