Sunday, 14 April 2013

Moist Butter Cake

I hate being sick. It's the most annoying time to have a coughing fit with bundles of snot especially when you're running out of time to finish things before the deadline.

What makes everything depressing is that I've been on a restraining order from consuming my favourites: chocolate, cookies, peanut butter etc. So then the loop hole around this was perhaps I can have a plain cake that wouldn't be a burden on my coughs.
This was a very good opportunity for me to travel back in time to one of my fondest childhood memories. I still remember very clearly from my childhood , the first time when I ate the Golden Butter Cake my papa had baked for the whole family. I pointed to a cake mix on the supermarket shelf and told him that I wanted to eat this cake. Without much hesitation, he agreed to buy and bake it for me. 
For numerous times I ran back and forth to the kitchen to peek over my papa's baking. When the kitchen was filled with the buttery aroma I got very impatient. I couldn't wait to eat the cake. The cake tasted splendid. I went from one slice to another.
I decided to give Ju's Butter Cake a try. It's moist and full of buttery goodness but is still rather different from the Golden Butter Cake from my memories. The texture and appearance is not quite the same. Not to say the butter cake is no good, it just hasn't pushed the buttons in my memory as there is a special place in my heart for this particular cake. However, with this butter cake I still can still go from one slice to another and won't get sick of it.  

Butter Cake

(recipe adapted from The Little Teochew)
195g (approx. 3/4 cup) plain flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
170g butter, softened
225g sugar
1 large egg, plus 1 large egg yolk
1 1/2 teaspoon vanilla extract (I use Imitation Vanilla)
120ml (12 tablespoons) milk
1. Preheat the oven to 190°C/170°C fan-forced. Grease and flour a 9 inch cake tin.
2. Sift together the plain flour, baking powder and salt in a medium bowl.
3. Using an electric mixer at medium speed, cream butter and sugar until fluffy.
4. Beat in egg, egg yolk and vanilla until well-combined.
5. At low speed, add in the dry ingredients in 3 parts, alternating with milk.
6. Switch mixer to medium speed and beat for 10-15 seconds, just until the batter appears uniform.
7. Pour batter into the cake tin and smooth top with spatula or knife.
8. Bake for approximately 40 minutes, or until it reaches a dark golden colour and when the inserted skewer comes out clean.
9. Allow the cake to cool for 5 minutes before transferring the cake onto a cake stand or platter.


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