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TOTAL TIME: [35 + (10+35)] = 70mins

Preparation time: 35mins 

Oven setting: Top and bottom heat bars on

Pre-heat time: 10mins 175 C 

Baking time: 35mins 175C

ESTIMATE COST: RM17.25

[Self raising flour(1KG) - RM1.15 (RM5.60), Baking powder - RM0.30 (RM3.00),

Egg - RM1.80, Butter(1block) - RM12.90, Castor sugar(1KG) - RM1.10 (RM5.50)]

INGREDIENTS

a) Butter (unsalted) - 200g

b) Castor sugar - 180g

c) Egg - 4nos.

d) Baking powder - 1 teaspoon

e) Self raising flour - 220g

f) Baking container x 1

STEPS

1) Butter at room temperature, cut into dices, spread some on the surface of the baking container

2) Open all egg and beaten the egg

3) Balance of butter put in mixing container/bowl

4) Pour sugar into mixing container, mix well

5) Pour the egg slowly, mix well

6) Use a filter divide few times (3-5times) to pour the measured flour & baking powder to the mixtures, mix well

7) Pour the mixtures into the baking container, and ready to bake for 35mins with 10mins pre-heat

8) Once the time is up, take out the cake, *put the cake upside down to rest for 30mins

*Test it with a toothpick to check if inside has been fully cooked, if toothpick too moisture, means inside still not done. Recommend to use a ring style of baking container to ensure the middle of the cake done.

1st trial - i used a round container, which middle without empty space, 175C, pre-heat 10mins + 1st baked 35mins with top & bottom heat bars on. After checked its not done in the middle, extend time 15mins for 2nd baked with only top heat bar on, end result still not cooked.

2nd trial - changed to ring container cost RM19.90 at annie's cooking, 175C, pre-heat 10mins + baked 45mins with top & bottom heat bars on.

3rd trial as the recipe above.