A butter cake is renowned for its rich, moist texture and subtle buttery flavor, boasting a tender crumb that's simply irresistible. This beloved classic has its roots in 17th-century Europe, evolving from the traditional English pound cake. The staple ingredient butter is creamed with sugar, eggs, flour, baking powder, and vanilla. Baked at 350 F or 180 C for 1 hour with a golden brown crust or until a toothpick inserted into the centre of the cake comes out clean. Delicious on its own or can be paired with an array of toppings or fillings.
To make this cake, ensure that the ingredients; butter and eggs are at room temperature. Use proper measuring cups/spoons and follow the recipe precisely. Grease, flour and line the cake pan. Ensure to preheat the oven at the correct temperature before baking. Do not over-beat or under-beat the batter as it will affect the texture and volume of the cake. Bake cake at the right temperature and time. Over-baking will result in a dry cake with a crumbly crust. Cool cake before unmoulding, slice and serve.
To make this cake, ensure that the ingredients; butter and eggs are at room temperature. Use proper measuring cups/spoons and follow the recipe precisely. Grease, flour and line the cake pan. Ensure to preheat the oven at the correct temperature before baking. Do not over-beat or under-beat the batter as it will affect the texture and volume of the cake. Bake cake at the right temperature and time. Over-baking will result in a dry cake with a crumbly crust. Cool cake before unmoulding, slice and serve.
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Ultimate Butter Cake
(Yields 1 kg)
Ingredients:
1/4 kg salted butter (room temperature)
1/4 kg white fine granulated sugar
1/4 kg all-purpose flour
6 large eggs (room temperature)
1 teaspoon baking powder
1 teaspoon vanilla extract
Method:
Allow butter and eggs to stand at room temperature for 30 minutes.
Grease a 8-inch round baking pan and line only the bottom with parchment paper.
In a medium bowl, sift the dry ingredients; flour and baking powder. Set aside.
Preheat the oven to 350 F or 180 C.
Using a stand mixer or with an electric beater, first beat the butter until it is creamy and smooth. Add the sugar and continue beating until light and fluffy.
When sugar is well incorporated, add eggs one at a time. Mix in the dry ingredients and vanilla. Using a spatula, combine well and transfer the batter into the prepared pan.
Tap the pan slightly on the kitchen counter a couple of times to remove any air bubbles
Place the pan in the middle rack of the oven. Bake for one hour or until a toothpick inserted in the centre of the cake comes out clean.
Cool cake completely before unmoulding onto a cutting board.
Cut into slices and serve.
To read click here: Copyright & Privacy Policy
Ultimate Butter Cake
(Yields 1 kg)
Ingredients:
1/4 kg salted butter (room temperature)
1/4 kg white fine granulated sugar
1/4 kg all-purpose flour
6 large eggs (room temperature)
1 teaspoon baking powder
1 teaspoon vanilla extract
Method:
Allow butter and eggs to stand at room temperature for 30 minutes.
Grease a 8-inch round baking pan and line only the bottom with parchment paper.
In a medium bowl, sift the dry ingredients; flour and baking powder. Set aside.
Preheat the oven to 350 F or 180 C.
Using a stand mixer or with an electric beater, first beat the butter until it is creamy and smooth. Add the sugar and continue beating until light and fluffy.
When sugar is well incorporated, add eggs one at a time. Mix in the dry ingredients and vanilla. Using a spatula, combine well and transfer the batter into the prepared pan.
Tap the pan slightly on the kitchen counter a couple of times to remove any air bubbles
Place the pan in the middle rack of the oven. Bake for one hour or until a toothpick inserted in the centre of the cake comes out clean.
Cool cake completely before unmoulding onto a cutting board.
Cut into slices and serve.