You can use this butter cake as a base for a birthday cake or serve it on its own.

Step 1

First preheat the oven to 180 degrees Celsius.

Step 2

Grease the base and sides of a 19 centimetre square cake pan with melted butter. Line the base and sides with baking paper.

Step 3

Use an electric mixer to beat 250 grams of soft butter, 1 cup of caster sugar and 2 teaspoons of vanilla essence in a medium bowl until pale and creamy. It is important to beat the butter with the sugar very well at this stage as it aerates the mixture.

Step 4

Add the eggs, one at a time, beating well between each addition. It is best to add eggs at room temperature, as cold eggs will cool the butter and may curdle the mixture.

Step 5

Add 2 and a half cups of self raising flour and two thirds of a cup of milk, in batches, stirring with a wooden spoon between each addition. 

Step 6

We stir with a wooden spoon at this stage as beating with a mixer will over work the flour resulting in a more dense cake. Use milk that is closer to room temperature so it mixes through the batter more easily.

Step 7

Pour the batter into the prepared cake pan and smooth the surface with a small palette knife or the back of a spoon.

Step 8

Place in the middle shelf of the preheated oven. The position of the shelf gives a more even heat and results in an evenly coloured crust. Bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean.

Step 9

Remove the cake from the oven and set aside for 10 minutes before turning onto a wire rack to cool completely.

Step 10

Dust with icing sugar and Serve.

Source

Taste.com.au - October 2011

Author

Taste.com.au

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