Butter Cake

Butter cake is one of the cakes I love. Butter has become part of my life since I came to Auckland. We never run short of butter in the fridge. Tony loves to use butter for most of his cooking...microwave vegetables with some butter, grilled fish with some butter and etc... Dishes that are cooked with butter tasted nice and really different from those cooked with oil.

Butter Cake seems to be one of the simplest cake to bake.  As usual, I do some research on the internet  for the recipe and steps and I will always look for one that is simple in term of ingredients required as well as the steps involved. So I found this recipe from internet that is really simple.

This was my 1st attempt on Butter Cake, I have given some suggestion below for those who wish to bake this Butter Cake.

Ingredients:

1 3/4 Cups All-purpose flour
1/2 Tablespoon Baking Powder

1/2 Teaspoon Salt

3/4 Cup Butter, softened (which is about 200g of Butter)-You can soften it using microwave at "High" for about 30sec)

1 1/4 Cups of Fine Sugar (Note: It came out to be abit too sweet for me, I suggest to cut down to 1 cup based on individual preference)

2 Eggs

3/4 Cup milk

1 Teaspoon vanilla extract (It is actually optional, I personally feel that it should go without it as it does not give you the real taste of Butter after adding the Vanilla Extract)

Preheat the oven to 170°C/350F.

1. Sifted the flour together with baking soda and salt.

2. Put the above dry ingredients into a big bowl. Add the soften butter, milk and eggs into the dry ingredients. 

3. Use an electric hand mixer to blend all ingredients until smooth.

4.Grease or lie a baking paper onto a baking round tin (20cm in Diameter) or a square baking tin (20cm x 20cm) or whatever baking tin you have at home as long as when you transfer the batter into the tin, it is ONLY slightly more 1/2 full as the cake will raise in the process of baking.

5. Transfer the batter into the baking tin. 

6. Bake at 170°C/350F for 50 – 60 minutes or until golden brown and a cake tester inserted in the center comes out clean.

Note: If the top of the cake has turned golden brown but the centre of the cake is still not cooked, use an aluminium foil to cover the top so as to prevent the top from over burnt while the cake is baked thoroughly.