I immediately got up and set about baking it.Only change I did was adding 2 eggs,instead of 3 as mentioned in the recipe.But still the cake turned out great..soft,moist and delicious.I have no memories of home-made cakes as baking was not a part of our cooking regime.I sure can relate to it in terms of the butter cake we bought from Best bakery.It tasted almost similar,but better.In fact,when I gave a slice to Ajay,he said it is better than McRennet’s Butter Cake,one which we used to buy regularly before my baking adventures.[*silently gushing in glory:)*]
Thanks Maria,for this Ultra simple,but fabulous recipe.We loved it.
Moist Butter Cake
Recipe adapted verbatim from Marias Menu
Butter – 125 gm, softened
Vanilla essence – 1 tsp
Caster sugar – 1 ¼ cups, (275 gm)
Eggs – 3, at room temp
Plain flour – 1 ½ cups
Baking powder -½ tsp
Bicarbonate of soda – ¼ tsp
Milk – ½ cup (125 ml) at room temp
Preheat oven to 180 C, 10 mins before baking.
Grease a deep 20 cm/8 inch round cake tin; line base with baking paper.
Beat ingredients in medium bowl on low speed with electric mixer until just combined.
Beat on medium speed until mixture is smooth and changed to a paler colour.
Pour mixture into prepared pan.
Bake cake in the preheated oven for 40-50 mins or until the skewer inserted comes out clean.
Stand cake 5 minutes then turn onto wire rack; turn cake top-side up to cool.
Dust cake with a little sifted icing sugar, if desired.
- The batter might look curdled, but its ok, go ahead and bake it. If you want a caramel flavor, substitute 1 1/3 cups (275 gm) firmly packed brown sugar for the caster sugar.