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Butter Cake

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Ingredients

Adjust Servings:
250g (1 cup) unsalted butter
200g (1 cup) castor sugar
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder
50g (1/3 cup) milk
1 tsp vanilla extract

Nutritional information

210
Calories
9 g
Fat
29.6g
Carbohydrates
3.2g
Protein
53 mg
cholesterol
251 mg
Sodium

Butter Cake

  • 1h5m
  • Serves 12
  • Medium

Ingredients

Directions

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A significant number of our best cake plans begin with a similar technique: beating spread or shortening with sugar until it’s feathery. These cakes are some of the time called creamed cakes on the grounds that the fat and sugar are creamed together. We’ll show you how to make the best-creamed layer cake ever. (Different cakes, similar to blessed messenger nourishment and pound cake, utilize various techniques.)

Cook’s Note:

Blueberry Cake variety: include 1/4 teaspoon nutmeg to the dry fixings and blend 1 cup new blueberries into the player before heating. Cut in squares while it is as yet hot.

Steps

1
Done

Preheat over at 320°F / 160°C.

2
Done

Sift the flour and baking powder. Set aside.

3
Done

In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappears. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.

4
Done

Add in the eggs, one by one. Mix until the yellow eggs disappear.

5
Done

Add in the sifted dry ingredients spoon by spoon. This is another key to make a good butter cake.

6
Done

Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.

7
Done

Pour the batter into the baking pan. Bake at 350°F / 160°C for 55-60 minutes.

8
Done

Test the cake using the cake test.

9
Done

Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.

admin

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Chocolate ombre Butter Cake
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CHILLED CUCUMBER TOMATO SALAD

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