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    Copyright by Mely Maravilla 2011, all rights reserved. Theme images by RBFried. Powered by Blogger.
    Saturday, December 20, 2014

    Butter Cake

    A delicious cake baked by the best baker in town :) This is a contribution from my friend Gab.
    Ingredients:
    3 large eggs, room temperature
    3 tablespoons milk, room temperature
    1 1/2 teaspoons pure vanilla extract
    1 1/2 cups (150 grams) sifted cake flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    3/4 cup (150 grams) granulated white sugar
    185 grams unsalted butter, room temperature

    Procedure:
    1. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
    2. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to circulate air and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
    3. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes  at 350 Fahrenheit or 175 Celsius.

    Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.


    The butter Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

    Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf tin.

    If you decide to use a another baking pan, please check the time limit  It will take less time to cook so start checking at the 35 min mark and a toothpick inserted in the center comes out clean. 

    Contributed by:Gabriel Eli Ndegwa


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    3 comments:

    1. Thanks for sharing this information. I found it very informative as I have been researching a lot lately on practical matters such as you talk about..
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    2. i followed the recipe but the cake did not rise

      ReplyDelete
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    Item Reviewed: Butter Cake Rating: 5 Reviewed By: Melys Kitchen
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