Ah Mah Butter cake
125 g butter chopped, at room temperature
3/4 cup caster sugar
1 tsp vanilla essence
2 cups self raising flour sifted
2/3 cup milk
2 cups icing sugar
15 g butter
1-2 tbsp hot water
1 tsp vanilla extract
Preheat oven to moderate, 180°C. Lightly grease a deep, 20cm round cake pan.
Line base with baking paper. Beat butter, sugar and vanilla together in a large
bowl using an electric mixer, until pale and creamy.
Add eggs one at a time, beating well after each addition, scraping down sides of
Lightly fold flour into creamed mixture alternately with milk, beginning and
ending with flour.
Spoon mixture into prepared pan, smoothing top. Bake for 40-45 mins, or until
cooked, when tested. Cool in pan for 5 mins, before turning onto a wire rack to
Sift icing sugar into a bowl. Add butter, water and vanilla. Beat
well with a wooden spoon until a smooth spreadable consistency. Spread over
cooled cake. Decorate, if desired. Store in an airtight container.
Make sure butter is well creamed before adding sugar. This incorporates air and
makes for a lighter cake.
Use unsalted butter, at room temperature, if preferred.
For a richer cake, use 185g unsalted butter, 3 eggs and reduce milk to 1/4 cup.
Continue as directed.