Introduction: I learnt this basic butter cake recipe while undertaking my school food technology lesson and my father thought it was the best butter cake he had tasted. Since learning it I have used it twice at home to create a couple of variations.
The Cake:
Ingredients:
- 180g of butter
- 180g of caster sugar
- 3 eggs
- 240 grams of self raising flour (I used white spelt flour and added the appropriate amount of baking powder as specified on the label to bring the mass up to 240 grams)
- 120 mL of milk
Method:
- Preheat the oven to 180 degrees Celisius
- Lightly grease a 20cm cake tin and line bottom of tin with baking powder
- Cream the butter and sugar until light and fluffy
- Gradually add eggs, beating well
- Stir in flour and milk alternately, about 1/3 at a time. Stir gently but thoroughly.
- Pour into cake tin.
- Cook for xx minutes or until cooked, using a skewer inserted into the cake coming out clean and dry as a test of its adequate baking)
- Cool on a wire rack.
- 135g of icing sugar
- 60g of softened butter
- 6 drops of vanilla essence
- Cream butter and sugar (adding sugar gradually)
- Add vanilla essence and mix thoroughly
- Smooth icing on to cool cake and decorate according to your wishes
For this variation I used 11/3 quantity and split the mixture between two tins.
- Cut both cakes in half through the middle so that you are left with four shorter cakes.
- Spread jam of your choice on top of one cake, then carefully place another cake on top (we used our own home made zucchini and ginger jam).
- Spread cream on top of second cake, then place third cake on top. Spread jam on third cake.
- Place fourth cake on top, then spread cream on top. Spread cream over sides of cake.
- Decorate as you like.
New Methods Learnt:
- Slicing cakes horizontally to create layers
Result: A beautifully textured, moist cake. You can add many flavours in or around the cake mix to make different types of cake!
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