Classic Butter Cake
I found this recipe a little while ago and it looked easy enough so I thought I'd give it a go.
Classic Butter Cake
I found this recipe a little while ago and it looked easy enough so I thought I'd give it a go.
Cooking Instructions
- 1
Preheat oven to 350 F/190 C/Gas mark 5.
- 2
Grease an 8 inch baking pan, then line with parchment paper or dust with flour.
- 3
Sift together the flour, salt and baking powder into a bowl.
- 4
In another bowl beat sugar and butter with an electric mixer until fluffy and light in colour.
- 5
Beat in the eggs one by one mixing well after each addition.
- 6
Mix in the vanilla essence.
- 7
Add the dry ingredients alternately with the milk to the creamed mixture. Stir until blended.
- 8
Pour the mixture into the prepared tin.
- 9
Bake for 30-35 minutes. Stick a wooden skewer in the middle to see if its done, if skewer comes out clean its cooked through.
- 10
Let it cool in pan for 20 minutes before trying to remove it.
- 11
Transfer to a cooling rack or plate when cooled slightly.
- 12
When its completely cooled sift powdered sugar over the top of the cake.
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Translated from Cookpad Thailand -
Chocolate Cake Chocolate Cake
Made this few week ago we frozen the slices and had 60g each every Saturday and Sunday with ice cream. This time I used butter instead of margarine and added 1 egg plus used large instead of medium. This cake is soft with crunchy top and sides. And everyone who tried it had it eat whole portion in 1 go as apposed to wanting to save some.
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