Not-So-Rich Butter Cake

This recipe is specially dedicated for the most weight-conscious butter cake lovers. It is both low in sugar and fat. For those with a sweet-tooth, pls add another 50g of sugar.

Ingredients:
250 g butter
220 g self-raising flour
100g castor sugar
4 size B egg in room temperature
2 table spoonful of milk
Few drops of vanilla flavouring.

Methods:

1. Cream butter with sugar till the mixture turn whitish in color.
2. Add in egg one at a time. Cream till light and fluffy.
3. Mix in sifted flour. Alternate with teaspoons of milk when the mixture gets too dry.
4. Add in vanilla.
5. Bake in a 180 degree oven for 40 minutes - 60 minutes (depend on how evenness of the temperature in your oven).
   

The below tips are quite likely not shared by your best friends:

1. By virtue of it being a butter cake, the quality of butter makes a lot of difference. Recommended brands: Golden Churn, 5-Stars.
2. For the health-freaks, you may substitute the self-raising flour with whole meal flour mix with 3 tsp of baking powder.
3. For the calories-watchers, substitute milk with plain water will do just fine.
4. The same recipe can be used for few variations. To bake a orange butter cake, just skip the vanilla and water by substituting them with 2tbsp of oranges juice and some minced orange peels. To bake a carrot walnut butter cake, skip the water and mix with 2 tbsp of finely grind carrots and 100g of chopped walnuts.
5. I have a friend who bakes good butter cake but she is so secretive and did not want to share her recipe. She once told me that the secret of good butter cake is the vanilla and boast about the vanilla she used as she put it, an imported grade and it's double the price of the ordinary vanilla. I finally found out that the so-called world class quality is called "vanillin". This is a concentrated vanilla. It can be bought from almost all of the cake ingredients shops.
6. As usual, don't forget to pre-heat your oven for at least 1o min before putting in the cake.
7. To test whether the cake is done, prick it with a tooth pick. The cake is done if it comes out clean.
8. Basically you won't fail with this recipe. If you fail, try the following: a) Change the oven, b) Change the weighing scale. c) Change the mixer
9. If still fail after attempting a) to c), for God sake, please do not venture in baking anymore cakes in future.