A Real Classic Butter Cake

I seldom make butter cake and this artery clogging cake is Daddy’s favourite…the plain classic one. He always complained that I make nice cakes for the kids but what he likes I won’t make for him….ahem “ you have to be cruel to be kind “ heard of this ? I am actually kind to him by not baking butter cake for him coz it is not good for him. I know he can finish one whole butter cake all by himself in a day….and it can be disastrous to his health :(

But for this once , I decided to make one for him… but I shared out the cake with Claire and a few friends so that he doesn’t get to eat the whole cake all by himself…smart Momsie…rite? More people less share applys in this case LOL!

I once again took Amy Ong’s butter cake recipe from her blog - Cooking Crave . I know all her recipes are foolproof , so I make Daddy his favourite cake – the cake he wanted most – finally he gets to savour it :))

the butter cake has a fluffy and yet moist texture

and has a rich buttery taste

' Golden Churn ' brand butter gave the cake

the classic buttery taste...yum..yumm

rich and moist buttery taste....

makes Daddy happy but Momsie unhappy :(

this is a real classic butter cake...ask Claire , she

will tell you how good the cake is.....

I just found out that she loves butter cake too! :))

‘ Golden Churn’ Butter Cake ( taken from Cooking Crave )

Ingredients:

(A)

250 gm Butter ( SCS or Golden Churn Brand) - softened
85 gm Castor Sugar
1 tsp Vanilla Essense
A pinch of Salt
4 Egg Yolks
1 tbsp Milk
200 gm Cake Flour (if self-raising flour are used, just omit the 5 gm baking powder)
5 gm/ 1 tsp Baking Powder

(B)
4 egg whites
85 gm castor sugar

Method:

1.  Preheat oven at 175 C . Grease or line the 8" baking pan.

2.  Sift together flour and baking powser. Set aside.

3.  Beat together butter, sugar and vanilla essence until creamy and light.

4.  Add in egg yolks, one at at time and beat until creamy. Add in milk and mix well.

5.  Fold in the sifted flour, slowly spoon by spoon into mixture till swell mixed.

6.  In a separate clean bowl, whisk eggs whites till foamy then add in sugar gradually. Beat to a soft peak and fold 1/4 into butter mixture. Mix well and fold in the rest.

7.  Pour batter into pan and bake at 175 C for about 40-45 mins or until cooked ( insert a skewer in the middle of the cake and it comes out clean )

Enjoy!

Quote of the day

" A smiling face is half the meal "

~ Latvian Proverb ~

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