When the drink stall lady at my family's favourite coffee shop at Jalan Tua Kong asked me for a recipe for butter cake, I readily agreed.The day before our next family lunch at the coffee shop, I decided to bake the butter cake so that I could let the drink stall lady sample a slice.
This recipe yields a very buttery and moist butter cake. If you like butter cakes, you will like this recipe.
When you bake butter cakes, it is important to use good quality butter. Also, the taste would not be the same if you were to substitute butter with margarine. I use SCS butter whenever I am baking butter cakes.
When I baked this cake, our friends (WC and SC) were at our home. WC was eyeing the cake as it was cooling on the rack and he said that he could not wait to sample the cake. After WC had eaten a slice of the cake, he gave the thumbs up and commented that he had used up his entire year's quota of butter consumption! *grin*
INGREDIENTS180g self-raising flour
250g butter (softened)
110g castor sugar
4 eggs
1 tsp vanilla essence
METHOD1. Preheat the oven to 180 degrees celsius.
2. Grease and line the bottom of an 8" round cake pan with baking paper. Grease and flour the sides of the cake pan. Set aside.
3. Sift the self-raising flour in a bowl. Set aside.
4. Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy.
5. Add the eggs, one at a time, beating well with each addition.
6. Add the vanilla essence and mix well.
7. Fold in the flour using a wooden spatula.
8. Pour the batter into the prepared pan and bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.
8 comments:
hi what happen if i have the premixed flour, which has sugar, flour. shall i just beat the butter till light yellow colour?
soft butter means how long out from the freezer?
Hi Ean,
The difference between softened butter and melted butter is that softened butter is soft to the touch (eg. you can press it with your fingers and it will squash). Melted butter has oil-like texture.
To soften your butter, you can either leave it on your countertop till it has softened (which would take quite some time if you have stored your butter in the freezer) or you can microwave it. However, do not microwave it so long that it becomes oil-like. It should still look like butter except that it is very soft to the touch. If I microwave butter for purposes of softening it (without melting it), I would usually "play safe" by microwaving it 10 seconds at a time, then checking the texture of the butter.
What brand is your premix? The premixed flour that I have ever bought do not require butter to be added. Instead, the instructions required oil to be added. I would usually add peanut / groundnut oil to make the cake more flavourful. However, if you are unable to obtain such type of oil, you can use sunflower oil or vegetable oil if you prefer.
If your premix requires butter to be added, you should soften your butter and beat till it becomes light.
Hope this helps. Take care!
Cheers,
Pebbles
Thanks for your reply. The premix that i have, it has only flour + sugar. i still need to add butter & eggs.
for this kind flour, i can't beat butter + sugar till white. shall i still beat the butter till white?
Dear Ean,
If you are using a premix flour, you do need to follow the prescribed instructions on how to prepare the cake batter.
Generally, for premix flour, all the ingredients (eg. flour, eggs, butter, etc) are added together at one go in the mixing bowl and mixed using an electric mixer until well combined. There should not be any necessity to, for example, cream the butter first, then add the flour, etc.
If, however, your premix instructions are to cream the butter first, you may like to cream the softened butter using an electric mixer until it is smooth (it may not necessarily become white as you have not added sugar to the butter). For so long as the texture of the softened butter becomes smooth, it should be fine to move on to the next stage of the instructions.
Cheers,
Pebbles
Well, after i add in the flour which already added sugar. shall i beat it for sometimes? it because if i not beat for sometimes the sugar is not dissolved?
Hi Ean,
Is your premix flour the kind that comes in a box/packet with instructions on what to add, how much to add and the steps?
Or is your premix flour the kind that is simply flour premixed with sugar but no instructions are given how to use the premix flour and bake a butter cake, that is to say, you are trying to bake a butter cake using the recipe in this post but instead of adding the flour and sugar separately (as per the recipe), you are using a premix flour that has already mixed the flour and sugar?
The reason I asked this is because if your premix flour is the kind that is not accompanied by a recipe, I am not certain what is the proportion of flour to sugar in the premix. Be that as it may, if your concern is about the sugar, once your add the eggs, it should be okay. What is more important is that the batter is evenly mixed.
I think i will ignore the pre-mixed flour, will use your method :)
the last step which add in the flour, i do not use the electric mixer , and only spatula?
Hi Ean,
Yes, do fold in the flour using a spatula. This is to avoid overmixing.
Once the flour has been blended into the batter, you can stop stirring.
Cheers!
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