When I first started baking, I started with baking Butter Cake. It is named as such as butter is its main ingredient. Other ingredients used to bake the Butter Cake are flour, baking powder, salt, sugar, eggs and milk.
I am sure many people love the Butter Cake as the butter in it adds flavour and moisture to it. This cake is buttery, rich, moist and soft. It is good for breakfast and tea-time. It tastes great with a cup of piping hot coffee.
- 225 g butter
- 140 g sugar (can be increased to 200 g for those with sweet tooth)
- 4 eggs
- 200 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 65 g milk
- 1 tsp vanilla essence
Method:
- Prepare your baking tray. Grease and line an 8 in x 4 in x 4 in loaf pan or a 8 in square pan.
- Pre-heat oven to 170 deg C. (The stated temperature may differ from that of your oven.)
- Sieve flour and baking powder.
- Add salt to the flour and mix them up. Set the flour aside.
- Cream butter and sugar till they are light in colour and fluffy. Scrape down the side of the mixing bowl at least once to ensure all butter and sugar are mixed together.
- Break an egg into a bowl first. (Do not break the egg directly into the batter to avoid contamination with the ingredients if the egg is bad.)
- Add the egg to the batter and continue to mix the batter till the egg is fully incorporated.
- Repeat this till all the eggs are used up. (I scrape down the side of the mixing bowl after every addition to ensure total incorporation of the ingredients.)
- Fold in the flour to the batter in 3 additions, mixing well after each addition.
- Add in the milk and mix well.
- Pour the batter into the prepared pan. Level the top of the batter.
- Bake in the pre-heated oven for 40 minutes or till a skewer inserted into the cake comes out clean.
- Remove the cake from the pan to cool down completely on a metal rack.
- Serve.