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Butter Cake

{TRIED & TESTED}

Foodelicious heaven : ” Hubby always like butter cake.  My 1st try in baking is a butter cake recipe that I had posted earlier, so wanted to try another recipe and chance upon this.  Nice cake but I used 180g sugar instead of 200g – if you don’t like your cake too sweet.  Baked at 170 degree for 40 minutes. “

butter_cake4

Recipe: Butter Cake
Adapted from Food-4Tots

Ingredients:

2 and 1/3 stick (250g) unsalted butter, at room temperature
7 oz (200g) plain flour/all purpose flour
1 tsp baking powder
7 oz (200g) castor sugar
4 eggs
½ tsp salt
4 tablespoons fresh milk or yogurt
1 teaspoon vanilla essence

Method:

1. Preheat the oven to 375°F.
2. Lightly grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk/yogurt.
10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

http://rasamalaysia.com/recipe-butter-cake/2/

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Posted by on April 1, 2013 in Butter Cakes, Cakes

 

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Buttery Butter Cake

Extra Moist and Buttery Butter Cake

100g Plain Flour
80g Self Raising Flour
110 Caster Sugar
4 Eggs
250gm Butter
1tsp Vanilla Essence

Sift the flours together and set aside. Cream butter and sugar till it becomes pale and creamy. Add in eggs, one by one, beating well. Add the Vanilla Essence. When the mixture is all mixed well together, fold in the flour.

In a preheated oven set to 180 deg C, bake your cake in a lined and greased pan for about 20 – 25 minutes til the cake is nicely browned at the top. Use a tooth pick to insert to make sure it comes out nice and clean.

This cake is simply yummy, simple and moist! For those who prefer it less sweet and less buttery, use 90g Caster Sugar and 200gm Butter.

http://www.fadaboutfood.com/2009/02/buttery-butter-cake.html

 
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Posted by on February 8, 2012 in Butter Cakes, Cakes

 

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Fine Butter Cake

 

Foodelicious Heaven: Saw this recipe from Do What I Like. This butter cake looks so fine. Must try it one day.

An unbeatable fine butter cake. Very very fattening but very tasty. The crumbs are fine with nice buttery taste.

You gotta try it!

This is the Golden Churn Butter which I used.


Ingredients:

150g golden churn butter
1 tbsp corn oil / olive oil
110g sugar
1/3 tsp salt
1/2 tsp vanilla paste or 1 tsp vanilla essence
3 eggs

140g cake flour
40g corn starch
1/3 tsp baking powder

3 – 5 tbsp whipping cream / milk

Method:

1. Mix cake flour, corn starch and baking powder together. Sieve twice into a large mixing bowl.
2. Cream butter, oil, sugar, vanilla and salt till pale and fluffy.
3. Beat in eggs one at time, beat well after each addition.
4. Add in the flour mixture and mix at low speed till well blended.
5. Stir in the whipping cream.
6. Pour batter into a lined loaf pan and bake at 180C for 35 – 45 minutes or till cooked.

Notes:
After 10 – 12 minutes in the oven, remove it and make a length-wise cut on the surface of the batter with a knife so that the cake will “explode” nicely with a neat line in the middle.

For best result use golden churn butter and whipping cream.

http://wlteef.blogspot.com/2009/04/fine-butter-cake.html

 
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Posted by on September 22, 2011 in Butter Cakes, Cakes

 

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Basic Butter Cake (Never Failed Me Butter Cake!!)

{TRIED & TESTED}

Foodelicious Heaven: This is a very first recipe that I had tried my hands on. Had never been to any of the baking classes and got this recipe through the web after some researches. Comment from the family that it is too sweet thus had reduced the amount of sugar used, otherwise all was fine. That’s the reason why I called it the “Never Failed Me Butter Cake”.

Ingredients

185g butter, softened
1cup or 225g caster sugar (I use 175g)
1 teaspoon vanilla essence
3 large eggs or 4 medium eggs
2 cups or 250g self-raising flour
1/4 cup or 60ml milk

Methods

1. Preheat oven to 180 degree celsius and grease a 20cm cake tin well.
2. In a large bowl, beat the butter, sugar and vanilla together with an electric mixer until light and creamy.
3. Add the eggs one at a time and beat well after each addition.
4. Sift the flour over the mixture alternately with the milk, adding a third at a time. Stir in lightly.
5. Spoon batter into prepared tin and bake for 50 – 60 minutes or until skewer pulls clean from the middle of the cake.
6. Cool cake in tin for a few minutes before turning out onto a wire rack.
7. Cake can be iced or dusted with icing sugar if desired.

Recipe notes
Tastes delicious with a simple butter icing.

http://www.bestrecipes.com.au/recipe/Basic-Butter-Cake-L2239.html

 
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Posted by on September 6, 2011 in Butter Cakes, Cakes, Tried & Tested

 

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