A cake that most people grew up with and all bakers know how to bake. It's also my hubby's favourite cake. Whenever he has a trip to places that has lousy food access, this will be his saviour. He likes it's buttery taste and it's soft texture.
I actually altered the recipe from Victoria Sponge to get my version of Butter cake, which has a lighter body. Just very simple ingredients for this humble Butter Cake.
Most importantly you must have all your ingredients at room temperature. Cold and hard butter as well as cold eggs, will give you a heavy and hard Butter Cake.
Unsalted Butter 115g
Self raising Flour / All purpose Flour + 1 tsp Baking Powder 110g (sifted)
Pure Vanilla essence 1/4 tsp
Milk 2 Tbs
1. Cream butter for 1 minutes, add in sugar and vanilla, beat it till pale and creamy.
2. Add in one egg at a time, make sure the eggs are very well blended in to the butter. If you see the curd mixture, continue to beat to incorporate them well.
3. Fold in flour using spatula and lastly add in milk. Mix them well and pour batter into a loaf tin or and 6 inch round tin. Bake the cake in pre heat oven at 175' c for 40-45 minutes.
4. When cake is baked, cool it without the tin on wire wrack.