Friday, August 26, 2011

Butter cake – for Linda’s Birthday

At the time when I baked this cake, I only know how to bake butter cake. So, I baked this for my good old friend, Linda for her birthday. I decorated with fresh strawberry, ‘glued’ to the cake with some frosting made earlier, use the same frosting to do the writing, and dust lightly with icing sugar. Lastly, I wrap the sides with clear plastic sheets & finish with a red ribbon. I am pretty happy with how it turned out. But, would need to brush up my frosting skills so that I could do a properly frosted birthday cake the next time.
Well, birthday girl was pretty surprised that I brought a home-made cake, and am glad that everyone enjoyed it.

Butter Cake
(from: Amy Beh, Kuali)   
Originally posted here (with tips)

·         250g butter (I use SCS unsalted)
·         210g castor sugar (I reduced to 190g)
·         4 eggs (I lightly beat before mixing in)
·         1 tsp vanilla essence (I only use 1/8 tsp)
·         200g self-raising flour, sifted with 1/2 tsp salt
·         4 tbsp fresh UHT milk (I use Farmhouse full-fat milk)

1.  Grease and line a 20cm cake tin (or 8” tin) with greased greaseproof paper. Preheat oven to 170°C.
2.  Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add essence.
3.  Fold in sifted flour gradually to mix. Finally stir in milk. Mix until well combined.
4.  Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.
5.  Bake in preheated oven for 55-60 minutes or until cooked through when tested with a skewer.

© copyright fiddling with recipe 2011

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