Simple Butter cake
230g castor sugar
4 large eggs
250g self-raising flour *
* or 250g plain floor
2 tsp baking powder
2 tsp vanilla essence
about 6 tbsp UHT milk
*follow the instructions closely step by step. Do not over beat or over
mix. Flour must be folded in last to give a melt in your mouth texture and to
give volume to the cake.
Heat oven to 180 deg C. Line cake tin, size about 8 inches in
diameter. In a mixer, beat butter and sugar till white and fluffy.
Add in eggs one at a time,
Once the eggs have been combined and you have a smooth batter, add in the
Finally add the sifted flour and room temperature liquid (milk, water,
etc.) alternately, beginning and ending with the flour
mixture to ensure a smooth and light batter. It is very important
not to over mix the batter at this point. Over mixing will develop
too much gluten in the flour and the result will be a tough cake.
Mix only to incorporate the ingredients. Check the consistency of the batter. It
should be of dropping consistency. If it stands peaking and hard,
add more milk.
Pour into baking tin and bake for about 50 mins.
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