A timeless classic. The famous butter cake that drives the whole world crazy. With its outstanding buttery flavour, pillowy soft crumb and fluffy texture, this cake will soon get you hooked.
In a large bowl, sift 230 grams all-purpose flour, add 1/2 tea spoon baking powder. Sift the flour two to three times. This will bring a lot of air in the batter, set it aside.
In another bowl, add one cup of salted butter, if you are using unsalted butter add one and a quarter teaspoon of salt to the dry ingredients.
The butter should be at room temperature, beat the butter until it is very soft then add 1 cup of castor sugar and start beating the butter and sugar at low speed for about 2 minutes.
Scrape the sides and continue beating the mixture for 15 minutes. One of the key tips to their recipe is beating the butter and sugar very well until the mixture is pale.
Once you have beat the mixture really well, start adding 5 eggs one at a time and beat each egg until it is incorporated in the mixture before adding the next.
Add vanilla extract and beat for a minute, if you just love the butter flavour you can leave the vanilla extract out. Add the sifted dry ingredients to the butter mixture spoon by spoon. Keep beating while adding the dry ingredients slowly.
After you have added half of the dry ingredients, add 1/4 cup milk into the batter, mix it through and continue adding the dry ingredients.
Mix until the batter is dense. Add the remaining 14/ cup milk and beat the batter until light and fluffy with no lumps. Bake in a 7 by 7 square pan greased and lined with parchment paper.
Pour the batter into the prepared cake tin, smoothen the top and bake the cake in a preheated oven at 320 degrees Fahrenheit (160C) for 45 minutes.
The cake should bake to golden brown and a toothpick inserted at the centre comes out clean or with a few moist crumbs. Let it cool in the pan for about 10 minutes then invert on a wire rack, slice and serve. Enjoy.
By Christ & Co.
