Filter
Top Products
19
Baking (continued)
Foundation Butter Cake
125g butter or margarine, softened
4 drops vanilla extract
¾ cup caster sugar
2 eggs
2 cups self raising flour
1 cup milk
1. Preheat oven to 180°C. Grease and line a
20cm round cake tin or similar.
2. Using the small Mixmaster benchtop mixer
bowl, break up butter on Medium speed
(5-6), add vanilla, sugar and cream on
High speed (7-8) until light and creamy.
Approximately 2 minutes.
3. Add eggs one at a time beating well
between each addition.
4. Reduce to Low speed (2-3) and fold in
sifted flour and milk alternately. Be careful
not to use high speeds as flour will go
everywhere! Mix for 3-4 minutes until cake
batter is rich, smooth, thick and creamy.
5. Scrape batter into prepared pan. Bake
for approximately 30-35 minutes or until
cooked when tested with a skewer.
Note: When creaming butter or cream cheese
use Low speeds (1-3) initially and make sure
butter/cream cheese is chopped into cubes
and added in small amounts until smooth
and creamy. Butter and cream cheese should
be at room temperature before beating. Once
the desired quantity of butter/cream cheese
has been added, slowly increase to High
speed (7-9).
Variations to this recipe:
Upsidedown Peach cake
1. Preheat oven to 180°C. Grease and line a
20cm round cake tin.
2. Cut 4 peaches in half and remove their
stones. Place cut side down in prepared
cake tin. Sprinkle over 3 tablespoons white
sugar and 20g chopped butter.
3. Follow steps 2 - 4 from the ‘Foundation
Butter Cake’ recipe.
4. Spoon into cake tin. Level and bake for
40-45 minutes or until cooked when tested
with a skewer. Allow cake to cool before
removing from cake tin.
5. Serve peach side up. Makes 1 cake.
Variation:
Fresh pineapple slices, mango halves,
peaches, pears or apricots can be used. Well
drained tinned fruits such as plums can be
used as well. Frozen mixed berries also work
well.
Serving suggestion: Serve cake cut into
wedges and spoon a dollop of thick cream
over the top.