Thursday, February 16, 2006

Basic Butter Cake

Basic Butter Cake


125g reduced salt butter

¼+¼+⅛ cup of caster sugar

2 eggs, lightly beaten

1 tsp vanilla essence

2 cups self-rising flour

½ cup low fat milk


  1. Preheat oven @ 180°C. Brush a deep, 20cm round cake tin w melted butter or oil, line base & side w grease paper.
  2. Beat butter & sugar in a small mixing bowl using an electric beater until light & creamy.
  3. Add the eggs gradually, beating thoroughly after each addition. Add essence; beat until combined.
  4. Shift the flour into the batter, alternately w the milk. Stir until just combined & the mixture is almost smooth.
  5. Spoon mixture into the prepared tin; smooth surface. Bake for 45mins or until skewer comes out clean when inserted in center of cake. Cool the cake on the wire rack for 10mins before turning.


  1. I set the temperature at abt 170°C for fearing of burnt cake again.
  2. ¾ of the baking time, I placed a foil on top of the cake…again, for the same reason of the above
  3. I reduced the sugar from ¾cup to ¼+¼+⅛ cup to reduce the sweetness..


No author (1996). Cakes- step by step. Singapore: Periplus

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