Thursday, February 2, 2012

Rich butter cake

I always love simple cakes with no frosting what so ever and I particularly love butter cakes.Butter cakes are perfect for tea time or as a snack.

250g butter
250g caster sugar
250g self rising flour
6 large eggs,separated
1 teaspoon baking powder
50ml (35% fat) cream
1 teaspoon vanilla paste
1teaspoon vanilla extract
  • Preheat oven to 180 C and line baking tin with butter and then baking paper.
  • Cream butter then gradually add 150g of sugar until light and fluffy.
  • Add egg yolks one at a time,making sure all eggs are fully incorporated before adding the vanilla paste and extract & cream.
  • Gently fold flour and baking powder into batter.
  • In a different bowl whisk egg whites until soft peaks,gradually add the remaining sugar and continue whisk until you get something similar to a meringue,not too dry.
  • Fold the meringue like base into the cake batter until just incorporated.
  • Bake for 45 minutes or until cake tester comes out clean.


Elvira Ng said...


May I know why there is cream for this recipe?

Is it because the cream can keep the cake moist?


Pastry.Heaven said...

Hi Elvira, yes the cream makes the cake more moist.

Thanks for dropping by,

Elvira Ng said...

Dear Preeta

Thank you for your reply, I will try this next week.

Can you advise the tin size? 7" or 8"


Pastry.Heaven said...

Hi Elvira,

It's an 8 inch as well but if you want a slightly taller cake you can use a 7 inch cake tin and may have to bake it slightly longer depending on your oven! Hope this helps.:)