There is truly nothing as satisfying as a good buttery butter cake with that crunchy crust. Made with just a handful of ingredients, the butter cake is an essential part of every kitchen larder. Can be served as it is at tea or can be used in desserts like a trifle in a jiffy.
This recipe is an old one and turns out the most delectable moist, buttery cake you can imagine. If you do not have self-rising flour at home, just follow the instructions at the bottom. All ingredients should be at room temperature. Make sure you use a large bowl for creaming the butter and sugar in case you beat it with a hand mixer as this will hold everything later.
Butter 250 gm
Sugar 1 cup
Vanilla essence or extract; 2 tsp
Self-rising flour: 2 1/2 cup.
Milk: 2/3 cup
Preheat oven to 180 deg C. Grease a square pan and line the bottom with parchment paper. If your pan is small (about 8-9″ square), prepare two pans.
Cream the butter, vanilla essence and sugar together till light and fluffy. Add the eggs one by one, beating and mixing well after each addition. Make sure your flour is well shifted. Add approximately half the flour to the butter-sugar mixture. Mix by stirring, which is a bit faster than folding but not very hard. Add half the milk too and mix in a similar way. Repeat this with the remaining half of flour and milk.
Pour the batter into two pans and level the top with a spatula or the back of a spoon. Tap the pan once or twice gently. Bake for about 35-40 minutes. Keep aluminum foil, buttered on one side, ready. when there is about 5-8 minutes to go, you might need to cover your tin with this if the cake is browning quite a bit.
Turn the cake over. Remove the bottom paper. Let the cake cool upright on a wire rack. Sprinkle with icing or confectioner’s sugar and slice. A butter cake can be stored in an airtight container for quite some time. Store after it cools.
Self rising Flour: To make self rising flour, add 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt to 1 cup all purpose flour.