Ingredients:

  • 1.75 cups (210g) cake flour, sifted
  • 1 cup (200g) extra-fine granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.75 cup (170g) unsalted butter, softened to 65°F
  • 2 large eggs, room temperature
  • 0.5 cup (120ml) whole milk, room temperature
  • 2 tsp pure vanilla bean paste

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (180°C) and line your tin.
  2. Sift the Dry Base: Sift the cake flour, sugar, baking powder, and salt into a large bowl. Note: This aerates the ingredients and ensures even distribution of the leavening agent.
  3. Incorporate the Butter: Add the softened butter to the dry ingredients. Mix on low until the mixture looks like damp sand.
  4. Whisk the Liquids: In a separate small jug, whisk together the eggs, milk, and vanilla bean paste until combined.
  5. First Liquid Addition: Pour about half of the liquid mixture into the sandy flour mixture.
  6. Develop Structure: Beat on medium low for about 60 seconds until the batter looks pale and fluffy.
  7. Final Integration: Add the remaining liquid in two steady streams, mixing just until the streaks of flour disappear.
  8. Fill the Liners: Divide the batter evenly, filling each liner about two thirds full. Note: Overfilling will cause the batter to spill over the edges.
  9. The Controlled Bake: Bake for 18 minutes until the tops spring back when gently pressed and a toothpick comes out clean.
  10. Cooling Phase: Let them sit in the tin for 5 minutes before moving them to a wire rack to cool completely.