Basic butter cake

Basic butter cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
125g butter
170g caster sugar
1 teaspoon natural vanilla extract
2 eggs, lightly beaten
300g self-raising flour
pinch salt
125ml milk

Method

  1. Cream butter with sugar and vanilla until light and fluffy. Gradually beat in eggs. (If using an electric mixer, add eggs one at a time and beat well after each.) Sift flour and salt together 3 times and fold into creamed mixture alternately with milk, beginning and ending with flour.
  2. Pour into 2 greased and bottom-lined 20 cm sandwich tins. Lightly smooth tops and bake in a preheated moderate oven (180°C) for 25–30 minutes or until a skewer inserted in centre comes out clean. Cool on a wire rack and fill and ice as desired.

Note

  • The cake may also be baked in a deep, 20 cm square or round tin. It will then take 45–50 minutes to bake.

Variations

  • Lemon cake: add grated zest 1 lemon and 2 teaspoons lemon juice. Omit vanilla.

    Cherry cake: add 120 g halved glace cherries (dusted with flour to prevent them sinking).

    Seed cake: add 1 tablespoon caraway seeds to batter and sprinkle 1 teaspoon on top before baking.

    Fruit squares: add 95 g mixed fruit. Bake in a 28 × 19 cm lamington tin.
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