Vanilla Butter Cake

 

Vanilla Butter Cake from the Australian Women's Weekly Cake & Slices Cookbook. This is one good ol' recipe that my family like and praise everytime. Tender and moist this butter cake uses a different method of mixing unlike the usual creaming method where the butter is beaten with sugar till fluffy. Instead, in this recipe, the eggs are beaten with sugar and the butter is melted before incorporating into the batter.



My Daughter G's favourite kinda cake! 





 

Vanilla Butter Cake Recipe

(Australian Women's Weekly Cake & Slices Cookbook)

Ingredients:

125g Butter
3 Eggs
1 Cup Castor Sugar
1 Tablespoon Vanilla Essence
3/4 Cup Milk
1 1/2 Cup Self- Raising Flour

Method:

1) Grease a deep 19cm square cake pan, line base with paper, grease paper.  (I used 8" round pan)
2) Combine butter and milk in saucepan, stir constantly over heat until butter is melted. Remove from heat; cool to room temperature.
3) Beat eggs and vanilla essence using electric mixer until thick and creamy; gradually add sugar, beat until dissolved between addition. (I beat until very thick & fluffy ribbon stage)
4) Transfer mixture to a large bowl, stir in half the sifted flour and half the butter mixture, then remaining flour and butter mixture. Pour into prepared pan. Bake in 190° C oven for about 45 mins. Stand 2 minutes before turning on to wire rack to cool.

Note:

1 Cup = 250 ml
1 Tablespoon = 20 ml