Plain Butter Cake

Hello readers,

Today I will share with you "Butter cake " recipe. This is very famous in 'Malaysia'. So let's start!

Ingredients:-

1. Cake flour- 200 gm.

2. Caster sugar- 1 cup.

3. Unsalted butter- 330 gm( soften).

4. Eggs-4 pieces.

5. Full milk or yogurt- 4 tbsp.

6. Baking powder-1 tsp.

7. Vanilla extract- 1 tsp.

Preparation Method:-

Step 1- Take a bowl and mixed all dry ingredients ( cake flour, salt, baking powder) set aside.

Step 2- Take another bowl mix the butter and caster sugar together by creaming method with a wire whisk at high speed for 3 minutes until fluffy,light, creamy and became pale yellow.

Step 3- Now add one by one egg ( whisk 1-2 minutes after adding each egg) into the butter and sugar batter.

Step 4- Add dry ingredients (step-1) into the batter and mix at low speed do not over mix.

Step 5- Now add vanilla extract and yogurt mix well.

Step 6- Preheat the oven to 375 degree F(190 degree C).

Step 7- Lightly grease the loaf pan(9×9 inch square or round pan) with some butter.

Step 8- Pour the batter into the greased baking pan. Shake it lightly to distribute the batter evenly.

Step 9- To prevent the top of the cake from over bowing, cover the top halfway while baking with a sheet of aluminum foil,once the cake top is set.

Step 10- Bake the cake at 170 degree(C) both top and bottom temperature for 40-50 minutes.

Step 11- Use a cake tester or toothpick to test denseness. Once it came out cleanly remove cake from the oven and let cool for 5 minutes.

Step 12- Now it's ready, cut into pieces and serve hot.

image credit: source

Comments

Last week's top

Famous Maharashtrian Dessert- Puran Poli

Dear friends, Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka. So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:- Oil- As requir...

Nadru/ Kamal Kakdi' or ki ke Kofte(Kofte made with Lotus stem)

Dear friends, Today I am here to share with you a healthy yet tasty recipe, 'lotus stem kofte.' In India, the lotus stem is also known as Kamal kakdi and Nadru. Lotus stem is usually round and white to light green. It includes empty air cubicles that run the length of the stem. The vegetable has a light, slightly sweet flavor and is suitable for eating raw or cooked. You can use this vegetable in salads, pickled or cooked into curries, and stir-fried with pork or seafood. Before sharing the recipe, let me share with you the benefits of lotus stem:- Lotus stem is a rich source of calcium, iron, and fiber- The calcium in the lotus stem forms bone strength and density as well as heart function. The iron in this vegetable is useful for boosting hemoglobin and myoglobin production in our blood. The fiber in the lotus stem is significant for helping you to control digestive and bowel health. Lotus stem increases, our consumption of antioxidants:- Edible...

Muri Ghanto- Fish head Pulao

Dear Friends, Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating. It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...

Search This Blog