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Showing posts with label FLUFFY. Show all posts
Showing posts with label FLUFFY. Show all posts
Vanilla Butter Cake
30.8.2012
A slice of buttery love
SUPER MOIST AND FLUFFY VANILLA BUTTER CAKE (makes 8 servings)
Method
Sift flour and baking powder together. Set aside until required.
Fold in the flour using a spatula. Be careful not to over beat the batter as gluten will develop, resulting in a cake that is soggy and dense.
Finally, stir in milk, vanilla essence and brandy.
Remove from the oven immediately and let the cake cool for 10-15 minutes before slicing it.
A slice of buttery love
SUPER MOIST AND FLUFFY VANILLA BUTTER CAKE (makes 8 servings)
250g butter, softened
200g self-raising flour
½ tsp baking powder
180g caster sugar
3 large eggs / 4 small eggs (room temperature)
¼ cup milk (room temperature)
2 tsp vanilla essence
1 tbsp brandy / rum
Method
Preheat oven to 200°C.
Sift flour and baking powder together. Set aside until required.
Beat butter and sugar until light and fluffy. Do not add eggs until the mixture has achieved the consistency of cream and turned into a lovely pale yellow colour.
In a separate bowl, loosely beat the eggs. Gradually pour eggs into the sugar butter mixture until fully incorporated.
Fold in the flour using a spatula. Be careful not to over beat the batter as gluten will develop, resulting in a cake that is soggy and dense.
Finally, stir in milk, vanilla essence and brandy.
Pour into a 9" x 9" (or 8' x 8") cake pan and bake at 200°C for 10 minutes. Then lower the temperature to 180°C and bake for another 35-40 minutes.
Remove from the oven immediately and let the cake cool for 10-15 minutes before slicing it.
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