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Eggless Butter Cake with Chocochips


Ingredients


All-purpose flour (maida) - 150g (1 ¼ cup:
Baking powder — 1 ½ ts
Baking soda — ¼ tsp
Salt — ¼ tsp
Unsalted butter - 100g (softened)
Castor sugar - 150g (¾ cup)
Thick curd - 120g (½ cup)
Milk - 120ml (½ cup)
Vanilla bean paste / extract - 1 ½ tsp
Vinegar / lemon juice — ½ tsp
Good-quality chocolate chips - a generous handful (~60g)



Method


1. Preheat oven to 170°C. Grease & line an 8x4 inch loaf tin.
2. In a large bowl, beat softened butter and sugar until pale and fluffy (3-4 mins).
3. Whisk in curd and vanilla until combined.
4. Sift together flour, baking powder, baking soda, and salt.
5. Add dry mix to wet alternately with milk + vinegar mixture, starting and ending with dry.
6. Gently fold in the chocolate chips, reserving a few to sprinkle on top.
7. Pour batter into tin, smooth the top, sprinkle remaining chocolate chips, and bake for 40-45 mins or until a skewer comes out clean.
8. Let it rest in tin for 10 mins, then unmold and cool completely before slicing.