Monday, January 24, 2011

Sweet Butter Cake!

I surf, research, and choose this recipe from, and prepared the Ingredient!
I have everything that is needed in my fridge, easy!

And it become this, OMG, it is GOOD! Very butter BUT too sweet. This recipe is very simple if you have a good standmixer. There is not much to do, just have to keep dumping everything into the mixer, easy. I guess Hubs have to eat ALOT of Butter Cake from now on! But I have to remind myself to add less sugar. Too sweet for me and half the recipe!

Read on for the recipe from
Credit : (Hope over to her site, there is step-by-step Pictures!)
Source: Adapted and modified from Agnes Chang’s Baking Make Easy (蓝赛珍,轻轻松松学烘焙)

Make: 1 x 22cm square baking tin

250g unsalted butter, at room temperature
200g plain flour/ all purpose flour
2 tsp double action baking powder
180-200g castor sugar
4 eggs
½ tsp salt
4 tbsp fresh milk
1 tsp vanilla essence


1.Preheat oven to 180°C. (Best to preheat for 15 mins)
2.Lightly grease a 22cm square baking tin with melted butter or oil and line it with grease-proof paper.
3.Mix plain flour and baking powder together and sieve. Add in salt and mix well. Set aside.
4.Use low speed to mix butter and sugar until well combined. Change to medium speed and beat until light and pale in yellow. (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.Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing.
9.Finally, add milk bit by bit.
10.Pour the mixture into the greased baking tin. Shake it lightly to distribute cake mixture evenly.
11.Bake for 45 minutes or until golden brown and cooked. If a toothpick/skewer comes out clean, it is done.
12.Remove it from the oven and leave the cake in the tin to cool on the wire rack for another 5 minutes.
13.Best to serve warm.

1.When adding egg, use low speed to mix until well combined and then change to medium speed.
2.If the eggs are added to the sugar-fat mixture too quickly, it will cause the mixture to curdle (or separate). If this happens, add 1-2 tbsp of plain flour and mix well.
3.Break egg into a bowl before adding into the cake mixture. This is to prevent any spoil egg from ruining the whole cake mixture.
4.If the cake turns brown too quickly, cover it loosely with a piece of aluminum foil towards the last 15 minutes.
5.If you want to level your cake, place another cooling rack on top of the cake tin. Hold both the cooling racks tightly with the cake tin in between and turn it upside down. Press the center lightly and turn it back again.
6.The baking time and oven temperatures vary depending on the types of oven, so use your own judgment to experiment.

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