Malaysian Butter Cake
70g castor sugar
1 tsp vanilla essence
200g self-rising flour, sifted with 1/2 tsp salt
(omit salt if using salted butter)
Optional: 1 tbsp chocolate chips
Cream butter and sugar until light and creamy.
Add eggs one at a time, beating well after each addition till mixture is fluffy.
Add essence and stir in.
Fold in shifted flour, gradually to mix.
Finally stir in milk.
Turn out mixture into a grease baking pan.
Bake on preheated oven at 170C for about 1 hour or till cake is cooked.
Remove, cool down and slice.