Friday, January 10, 2014

Traditional Butter Cake

So I baked after a lapse of few months and I baked traditionally. In other words, I baked a Traditionally Butter Cake. Why traditional? Well, because traditional will always be in demand and traditional also means the recipe has been existing for many, many years and still cherished till this day (Sujee Cake, Eggless Orange Cheesecake, Lemon Buttermilk Cake, Lemon Cream Pie & Marble Cake). Where did by the way the  recipe for this traditional butter cake derived from? From my friend. My friend who bakes like nobody's business and she sharing her recipe on the phone. To tell you the truth, initially I hesitated. I doubted myself if I can do a real-deal baking job for ensuring that I will not be a failure in making this traditional butter cake, though generally I never doubt myself when other types of sweet delights are a concern (Malaysian Sago PuddingKuih Buah Melaka, Rava Laddu Payasam). In the end, as much as I wasn't really sure what will be the outcome, Traditional Butter Cake that came out of my oven I must say was a winner in my own category (Baked Rice Pudding). Soft, crumbly, not overly sweet and honestly, awesomeness.

250g butter
70g castor sugar
4 eggs
1 tsp vanilla essence
200g self-rising flour, sifted with 1/2 tsp salt
(omit salt if using salted butter)
4 tbsp milk
(Optional: 1 tbsp chocolate chips) 

Cream butter and sugar until light and creamy.
Add eggs one at a time, beating well after each addition till mixture is fluffy.
Add essence and stir in.
Fold in shifted flour, gradually to mix.
Finally gently stir in milk and chocolate chips.
Turn out mixture into a grease baking pan.
Bake on preheated oven at 170C for about 1 hour or till cake is cooked.
Remove, cool down and slice.

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