Super Fine Butter Cake

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img_7108Super Fine Butter Cake

Ingredients

113g unsalted butter
100g sugar
3 eggs
120g cake flour (or mix 110g plain flour with 10g corn flour)
2 tablespoons dry powdered milk
1 tablespoon corn syrup (you may replace with honey or maple syrup)
1 tablespoon lemon juice or orange juice
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking powder

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Directions:

Preheat oven to 170C degrees. Line  the bottom and grease a 8 x 4″ loaf pan or to get a taller cake use a 6 x 4″ loaf pan,

  1. Beat room temperature butter with sugar until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Sift flour, milk powder and baking powder together and add half of this into the butter mixture. Mix briefly to combine, add corn syrup, lemon juice, salt, vanilla and mix with low speed until combine.  Add the balance flour and beat on low speed until evenly mixed.
  4. Transfer into prepared pan and bake for 45 minutes or until evenly brown.
  5. Allow to cool for 5 minutes before unmoulding and cool on the rack.
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19 Comments »

  1. OK I have to make this today! Its a great weekend for baking since we had so much snow & getting more!

    Liked by 1 person

    • jeannietay said

      Yes, it would be so warming with a cup of tea!

      Like

  2. Evelyn Yap said

    Hi Jeannie,
    I can’t get corn syrup in Melbourne. Is there any subsitute for corn syrup?

    Like

    • jeannietay said

      You can use liquid glucose, maple syrup or honey

      Like

      • Evelyn Yap said

        Thanks Jeannie, but my cake turn out a little firm and not so soft as your other recipe. When i beat the eggs into the batter, the eggs mixture seems to be in curdles. Could it be my butter is still very cold or i simply didnt cream the butter and sugar well?

        Liked by 1 person

      • jeannietay said

        I would say you may have under creamed your butter and sugar. Or you have over baked it. Make sure all ingredients are at room temperature to prevent curdling.

        Like

  3. The texture of this cake looks amazing!

    Liked by 1 person

  4. Michelle said

    I don’t have milk powder readily available. Can I omit this ingredient? Thanks!

    Like

    • jeannietay said

      You can use your baby’s milk formula 😛 otherwise, perhaps you can omit it since the quantity is not a lot.

      Like

  5. Shirley said

    Hi Jeannie, I tried baking this butter cake yesterday and I used a loaf pan as well. However mine has cracks in the middle unlike yours which has a smooth top. Can advise me if you are using top and bottom heat? I used top and bottom with no fan forced. Or could it be my oven is too hot?

    Nonetheless the cake is super yummy! I think it’s even more yummy the next day. Thanks for your recipe.

    Liked by 1 person

    • jeannietay said

      Perhaps your loaf pan is too small? I actually don’t mind a crack in the middle for loaf cakes. I am using top/bottom heat without fan mode.

      Like

  6. Beverly said

    Can I make these as cupcakes?

    Like

    • jeannietay said

      yes of course. bake for 20-25 mins at 160C

      Like

  7. Zoe said

    Hi Jeannie, Wanna try this recipe for a fren’s birthday. Can replace powdered milk powder with liquid milk instead pls? TIA

    Like

  8. Clara said

    Hi Jeannie, I love the texture of the Butter cake. Looks so fine and smooth with no crumbs. May I know whether it’s true that Another alternative method to way to obtain this texture is to use half butter and half oil.? Appreciate your reply.
    Thank you
    Clara
    clara2en@yahoo.com.sg

    Like

    • jeannietay said

      I have not tried that way so I cannot comment.

      Like

  9. Yash said

    Hi can I have measurements in cup?

    Like

    • jeannietay said

      Granulated sugar: 1 cup = 200 grams
      Brown sugar: 1 cup, packed = 220 grams
      Sifted white flour: 1 cup = 125 grams
      White rice, uncooked: 1 cup = 185 grams
      White rice, cooked: 1 cup = 175 grams
      Butter: 1 cup = 227 grams
      Almonds, slivered: 1 cup = 108 grams
      Oil: 1 cup = 224 grams
      Maple syrup: 1 cup = 322 grams
      Milk, non-fat: 1 cup = 245 grams
      Milk, sweetened condensed: 306 grams
      Broccoli, flowerets: 1 cup = 71 grams
      Raisins: 1 cup, packed = 165 grams
      Milk, dry: 1 cup = 68 grams
      Yogurt: 1 cup = 245 grams
      Water: 1 cup = 236 grams
      Confectioners sugar: 1 C = 110 g
      Cocoa: 1 C = 125 g

      Like

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