This recipe does not belong to my grandma, but someone else’s 79-year-old grandma, who was featured in The Sunday Times few weeks back. I made a mental note to keep this recipe, and managed to find an online version of it here. I love collecting grandma/auntie/mother-in-law’s recipes!
The original recipe makes four 20cm cake. I found the cake a bit flat when I followed the recipe last week. So yesterday I halved it, less an egg and baked it in a 20cm x 7cm tall round pan to make one cake.
The best form of complement for this cake is an empty pan on the kitchen counter by late morning today. The Big Man who usually shuns sweet stuffs has gobbled a few slices for breakfast already. The little ones could not resist the temptation for a butter-cake-with-hot-Milo supper last night….
CLASSIC BUTTER CAKE
// Adapted from : Soshiok.com
250g salted butter, soften at room temperature
1 cup fine sugar
1/4 teaspoon vanilla extract
1 cup self raising flour, sifted
Oven Temp : 150C
Bakeware : 20cm x 7cm (Height) Round Pan
1. Preheat the oven to 150C.
2. In an electric mixer on medium speed, cream the butter and sugar for about 10 minutes until well-mixed and fluffy. Leave the mixer on medium speed for the next two steps.
3. Add the vanilla extract.
4. Crack the eggs in, one at a time.
5. Add the self-raising flour in two batches at low speed. Run a spatula along the side of the bowl to make sure all the flour is blended properly. You should get a smooth and creamy batter.
6. Pour batter into baking pan.
7. Place the tins in the preheated oven to bake for about 50 minutes.
8. Insert a toothpick or knife into the middle of each cake. If it comes out clean, the cakes are ready. Cool them in the baking tins for about 15 minutes on a rack.
9. Take the cakes out from the tins and serve. If not consumed immediately, keep the cakes in air-tight containers and refrigerate.