If made correctly this can be a very delicious cake and absolutely easy to make.
As you can see in the pictures below I'm not using my electric mixer too, my 4 1/2 year old son is mixing this cake in a bowl. It's that easy. Oh well, he thinks he's making the cake (with a little help from me).
I have used this recipe not only for my sculpted cakes but also for wedding cakes. It is really a very light in texture but still good for carving.
This is very similar to a Sponge Cake but just a bit more dense which makes it easier to carve as well as perfect for tiered cakes.
Since this is a butter cake, the most important ingredient is obviously the 'butter' so its best to use a good quality butter.
This recipe will make
two 8" layer cake each 1 inch tall OR
one 8" round cake about 2 inches tall. .
Ingredients
240 grams 1 1/2 cup self raising cake flour
240 grams/ 1 cup + 1 tbsp white sugar (fine grain)
240 grams 1 cup + 1 tbsp unsalted Butter
1/2 tsp salt
4 large eggs
1/2 tsp Baking powder
2 tbsp of Milk
1 tsp Vanilla
1 tsp Butter flavor (option)
Method:
- Preheat your oven to 170C/340 F.
- Prepare two 8" cake pans to make two layers or one 8" cake pan to make a single layers.(see note)
- Get all your ingredients ready.
- Place your butter (soft) and sugar (fine grain) in a bowl. Add in the Vanilla and butter flavoring.
- Mix until light and fluffy, then add in the eggs one at a time.
- Once the eggs are mixed, this is how it will look.
- Add in the flour and the milk.
- You batter is now ready.
- Pour into your baking pan and bake for about 30 to 40 minutes.
- Once baked, cool in the pan for 10 minutes, then remove form pan and cool completely on a wire rack before decorating.
It can be filled with any of your favorite fillings just like any vanilla cake.
Try Jam, custard, strawberry and cream, strawberry mousse, even chocolate fudge or, of course; the all time favorite Meringue Buttercream or Buttercream.
I hope you enjoy this recipe. Please do send me a comment and let me know.
Wow.Excellent this is the easiest and a very tasty cake.Please can u show mava cake recipe and eggless custard which i can use in eclairs and fillings in cakes.Becoz of the bacteria i'm too afraid to make the egg custard.Have u tried adding madagascar vanilla paste in ur cakes.It taste like icecream when u put in buttercream.
ReplyDeleteHi Shalu - Glad you liked the cake. I do not get mava here so can't show you mava cake.
DeleteIf you look at my Strawberry Mousse recipe. The base is an egg-less custard. Just omit the strawberry and gelatine in the recipe and you have a basic custard.
I use Madagascar vanilla most often in my recipes but not sure what is the paste you talking about. I usually use white/clear vanilla in my buttercream to maintain the white color.
Thanks for your comment.
Veena
This cake was deliciously moist and dense. Thank you so much for sharing the recipie.
ReplyDeleteI really enjoy you creations and the easy steps. I like your honesty to speak about your experience. I hope in the future I make some cakes like you.
ReplyDeletehi ms veena! can this cake be used for fondant too?
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ReplyDeleteHello, If I dont have self raising cake flour, how can I do it?
I made one recipe and a fail.
If you don't have self-rising cake flour, you can add 1 1/2tsp of baking powder and 1/2tsp salt to 1cup of plain cake flour. Be sure to sift it all together well.
Deletehi does this cake stand well against sugar-paste icing. i have to layer 4 8inch round cakes and cover with icing, trying to locate the best recipe to faciliate this. would you reccomend this one? also at any point can this cake be adapted to chocolate (would you reccomend cocoa powder or melted chocolate) x
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