A butter cake is one versatile cake that we can whip up for any occasion. We can use it as a base for a birthday cake or serve it on its own.
Butter Cake II
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- 250 g Butter, room temperature
- 200 g Castor Sugar
- 250 g Self-raising flour, sifted
- 1 teaspoon Baking powder
- 5 Eggs, separate yolks and whites, room temperature
- ½ cup Milk
- Preheat oven to 180 degree C. Grease bottom and sides with melted butter. Line the bottom and sides of a 8 inch square pan with parchment paper.
- Using an electric mixer, cream butter and sugar until pale and creamy. It is important to beat the butter with the sugar very well at this stage as it aerates the mixture.
- Add unwhisked egg whites. Mix well.
- Then add egg yolk one at a time, beating well after each addition. It is best to add eggs at room temperature, as cold eggs will cool the butter and may curdle the mixture.
- Add half the flour into the butter mixture. Stir to combine. Add half the milk. Stir to combine again. Repeat with the remaining flour and milk.
- We stir with a wooden spoon or spatula at this stage as beating with a mixer will over work the flour resulting in a more dense cake. Use milk at room temperature so it mixes through the batter more easily.
- Pour the batter into the prepared cake pan and smooth the surface with a small palette knife.
- Place the cake pan in the middle shelf of the preheated oven. The position of the shelf gives a more even heat and results in a evenly colored crust. Bake for about 50 minutes or until a toothpick insert in the centre comes out clean.
- Remove the cake pan from the oven and set aside for 10 minutes before turning onto a wire rack to cool completely.
- Can also dust with icing sugar and serve.