Butter Cake Recipe

Baking is one of my favorite things to do in my early adult. And that’s the only thing I won’t get nag by messing the kitchen. And cooking never my favorite but things changed as we grow up. I found out that my talent is actually my hand. I love art but I can’t draw but I’m good in doing crafts. What more… cooking and baking is one of them?

Well, I did not bake for a very long time since last November which I made red velvet cake. Most favorite cake in America and me myself love it too. I decided to bake since my lovely hubby got me a Kitchen Aid for my valentine. Maybe not romantic at all but I really need it. And it’s useful too. Think and think…. I should go back to a basic one when I first bake. BUTTER CAKE!!

It might sound easy but it does not mean you can bake it perfectly. I love this recipe because it does not content a lot of sugar, which I perfectly like. I don’t like too much sweet on my stuffs. And the fluffiness of the cake is there and it’s moist. Everything just prefect!

Gave some of my friends to try it. Good review after all. One of the comments that I got from a friend – “It’s good! Taste better than Sara Lee. “ What can I say?

Ingredients:

280g (10oz) unsalted butter

225g (8oz / 1 cup) caster (superfine) sugar

1½ teaspoons vanilla essence

4 eggs

225g (8oz / 1¾ cups) plain (all-purpose) flour

185 ml (6 fl oz / ¾ cup) milk

Method:

1.     Preheat the over to 180C (350F/Gas 4). Lightly grease a deep 20cm (8 inch) round cake tin and line with baking paper.

2.     Place the butter and sugar in a mixing bowl and beat with electric beaters until light and creamy. Add the vanilla then the eggs, one at a time, beating well after each addition.

3.     Sift the flours together into a mixing bowl. Using a large metal spoon, add the combined flours alternately with the milk into the butter mixture, folding until smooth. Spoon into the prepared tin and smooth the surface. Bake for 1 ¼ hours, or until a skewer comes out clean when inserted into the center of the cake.

4.     Leave the cake in the tin for 5 minutes before turning out onto a wire rack to cook completely.

Storage : This butter cake can be kept in an airtight container in the fridge for up to 1 week, or for 3-4 days in an airtight container in a cook dry place. It can be frozen for up to 2 months.

Variation : to make a 22cm (8½ inch) round cake, bake for 1 hour 5 minutes. To make a 20cm (8 inch) square cake, bake for 55 minutes. To make a 23 cm (9 inch) square cake, bake for 55 minutes.