BUTTER CAKE Butter - 1 cup + 4 tbsps (unsalted and softened) Castor Sugar - 1 3/4 cups Vanilla Essence - 2 tsps Eggs - 4 All purpose flour - 2 1/2 cups Baking powder - 2 tsps Baking soda - 1/2 tsp Milk - 2/3 cup Buttermilk - 1/3 cup Salt - 1/2 tsp COOKING DIRECTIONS Preheat oven to 160°C. Grease and line two 8 cake pans with baking/parchment paper. Sieve all purpose flour, baking soda and baking powder in a bowl. Add salt and whisk together. Keep aside. In a bowl, cream butter, castor sugar and vanilla on medium-high speed until light and fluffy. Add the eggs, one at a time, beating to combine. Add the buttermilk and beat for 10 seconds. Add the flour, a few tbsps at a time. Use a wooden spoon to combine. Next add a little milk and stir to combine. Repeat with remaining flour and milk, ending with the flour. Divide the cake batter equally into the two greased and lined pans. Bake for 55 minutes to an hour or until a skewer inserted into the center comes out clean. (Check from 50 minutes onwards) Allow to stand in pan for 10 minutes. Turn out onto a wire rack to cool for 30 minutes. Slice and serve.
Posted on: Wed, 19 Mar 2014 08:49:49 +0000
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