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Tuesday, October 05, 2010

Butter cake

Baking is one of the simplest methods of cooking. However, if not done in the right manner can turn out to be a nightmare. It's always essential to pre-measure all your ingredients and have them ready just before you start off.  
Thanks to my colleague Jezmy from Maldives for inspiring me with her baked treats! Muffins, cookies, cakes…week  after week…don’t think anyone can beat that! I’ll definitely share her recipes one day.
I got this basic butter cake recipe whilst net-surfing and it turned out delectable!  A must try!
250gms unsalted butter (preferrably Amul )
200gm sugar (powdered)
4 eggs
1 tsp vanilla essence
200gm self raising flour, sifted with ½ tsp salt
4 tbsp fresh  milk

Grease and line a cake tin with greaseproof paper. Preheat oven to 170C .
Cream butter and sugar (with an electric egg beater) until light and creamy.
Add eggs one at a time, beating well after each addition until mixture is light and fluffy.
Add vanilla essence.
Fold in sifted flour (only self-raising flour to be used)gradually to the prepared mix.
Finally stir in milk. Mix until well combined.
Pour mixture into prepared tin.
Level out mixture at the sides but allow a shallow well in the center. This is to enable the cake to level up evenly during baking.
Bake in the middle rack of preheated oven for 55-60 minutes or until cooked through when tested with a skewer.
The buttery aroma is also an indication that it’s done.


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