Today I decided to bake a simple butter cake, with my 5-year old nephew's help. He picked the recipe from an old recipe book. We got the ingredients ready, and baked this cake within 1 hour.
Ingredients
butter/margarine - 6 oz / 175 gm / 3/4 cup
Castor sugar - 6 oz / 175 gm / 3/4 cup
Flour - 5 1/2 oz / 170 gm / 3/4 cup
Eggs - 4, medium sized
Baking powder - 1 teaspoon - sift together with flour
Vanilla essence - 1 teaspoon
Methods
1. Cream butter and sugar till sugar is dissolved and mixture is light and fluffy (approx 10 minutes). I use the electric mixer. You can also use a big mixing bowl and wooden spoon to mix the butter and sugar
2. Add eggs one at a time. Beat the mixture well after each addition (Tip : break the egg into a bowl first before adding to the butter mixture. This allows you to check whether the egg has turned bad or not)
3. Add in vanilla essence
4. Fold in flour gently. (Tip : Use the '8 formation' when you stir in the flour)
5. Pour mixture into baking tin. I use an 8 inch square tin for this cake. Grease the cake tin first before pouring the cake mixture.
6. Bake in the oven for 30 minutes, at 170 degree Celcius / 340 degree Fahrenheit
7. When the cake is done, take it out and cool it on a wire rack before eating. (How to check for a properly baked cake? The cake should shrink slighly from the sides of the tin. Also when you insert a stick - a chopstick, a knife etc, into the center of the cake, there shouldn't be any cake mixture stuck on the stick)
Proof of the pudding is in the eating.
Cleaning up time
Easiest way to get rid of the buttery mess is to pour some hot water into the bowl. This will wash away the oil and makes your cleaning a breeze.
Try it. My nephew liked it. Though he would like me to bake a "rainbow cake" - its too troublesome for a weekend baking session. Maybe when he turns 6 later in the year.
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Sunday, January 14, 2007
Recipe- Butter cake
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