Vanilla Butterfly Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease the cake tin and line the bottom with parchment paper.

   Tip: Use a light touch to prevent the cake from sticking to the tin.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, baking powder, and salt.

   Tip: Make sure to sift the ingredients to prevent lumps.

3. 3

   In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy.

   Tip: Use a gentle touch to avoid over-mixing.

4. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

5. 5

   Add the vanilla extract and beat until combined.

   Tip: Use a clean spatula to scrape the sides of the bowl.

6. 6

   With the mixer on low speed, gradually add the flour mixture to the wet ingredients.

   Tip: Use a gentle touch to avoid over-mixing.

7. 7

   Add the unsweetened almond milk and vegetable oil, and mix until just combined.

   Tip: Be careful not to over-mix the batter.

8. 8

   Pour the batter into the prepared cake tin and smooth the top.

   Tip: Use a spatula to create a smooth surface.

9. 9

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during baking to prevent the cake from sinking.

10. 10

    Remove from the oven and let cool in the tin for 5 minutes.

    Tip: Use a clean cloth to wipe away any excess moisture.

11. 11

    Transfer the cake to a wire rack to cool completely.

    Tip: Use a serrated knife to level the cake, if necessary.

12. 12

    Once the cake is cool, dust with confectioner's sugar and serve.

    Tip: You can also frost the cake with a simple buttercream frosting, if desired.