I am not a fan of butter cake, but recently, I was caught up to make a classic butter cake. I think it was all because my mum told me that my fourth aunt (my dad's younger sister) can make very nice butter cake. However, very unfortunate, she is now bedridden because of gum cancer. She can only consume milk through a tube attached to her stomach. I felt very sad but at the same time think that I should learn to make this butter cake. I hope she can live to taste the butter cake I make.
I let my dad tasted the cake, and he didn't say anything but go for one helping to another. And I know, I have made it. He had tasted my aunt's butter cake before, hence, he knows the taste of it. Now that I have replicated the classic taste, I will bake it every now and then, for my family.
The recipe that I used yield a very soft and moist butter cake. The texture is very fine also. Even after few days, it is still soft & moist. I love every bite of it.
However, really feel apologetic, I forgotten where did I copy this recipe from. If you see the ingredients and know where it's from, kindly inform me. Thanks a million.
Here's the recipe to share:
180g self raising flour
4 med. eggs
1 tsp vanilla essence
250g butter (I used unsalted one but forgot to put a pinch of salt, but it doesn't really matter)
1. Cream butter & sugar till pale and creamy.
2. Add in eggs, one at a time, beat well with every addition.
3. Add vanilla, mix well. When mixture is well mixed, add in flour in additions, mixing well with each
4. Pour batter in loaf tin, bake in preheated oven at 180*C for 20-25 mins.