This is a one-bowl butter cake, recipe taken from magazine. Just dump everything together and mix, no need to sift flour too...how simple is that? Feels a bit weird just dumping everything though..not sure how long i should mix it till too. The recipe just say mix till it looks pale in color..i can't tell any difference in color...lol! I think i over-beat or that i use a too small pan cos the cake erupted like a vocano..lol! But surprisingly it does taste really good though. The texture is soft and light, and the crumbs are delicate too (not rough like the earlier strawberry cake i made earlier for my daughter's birthday which if compare to this butter cake, is indeed quite rough!!...afterall, this mixing method is even simpler....). My only complain is although it says 'butter cake', it doesn't taste very buttery as i was expecting..it had more of eggy taste to it. Really yummy when eaten hot, the top crust is crunchy and the cake very soft and light. Everyone in my family had 2 slices including my son.
Butter cake (from Women's Weekly)
- 125g butter, softened
- 1 tsp vanilla essence
- 1-1/4cups caster sugar (275g)
- 3 eggs
- 1 cup plain flour (150g)
- 1/2 cup self-rising flour (75g)
- 1/4 tsp of baking soda (sift if lumpy)
- 1/2 cup milk (125ml)
- Preheat oven to 160c. Grease deep 20cm round cake pan & line base with baking paper
- Beat all ingredients in medium bowl on low speed with electric mixer until just combined
- Increase to medium speed and beat until mixture is smooth & changed to paler color. Pour mixture into prepared pan.
- Bake for 1hr 15mins. Stand cake for 5mins before turning them into wire rack. Dust cake with icing sugar if desired.