Extremely moist and delicious
Today was one of the best days since June began, everything was just right, especially the weather. No too hot, not too cold, just right. Sort of reminded me of Goldilocks and the three bears and the porridge. She fell asleep when she finally found the right bed. Oh no I didn’t fall asleep, I just enjoyed the weather because I know it will not last too long. What about you? How did your week begin? Is the weather pleasant wherever you are? Are there great things that transpired over the weekend?
This week has been amazing for me because I met so many wonderful people on the WordPress platform, from all over the world and we had amazing conversations. At one point I thought some of them were my long lost friends, but then I realised, we just met. I love the WordPress platform. It enables so many things. And for a-not-so-tech-savvy-person, like me, this is just the forum.
I was just wondering why butter cakes are called so, and my first stop was Wikipedia, as usual and this is the verbatim definition from Wiki “ A butter cake is a cake in which one of the main ingredients is butter. Butter cakes consist of taking the most basic of ingredients, butter, sugar, eggs, flour, and a leavening agent (baking powder or baking soda) and transforming them into a baked good”
I don’t know if this definition clearly distinguishes a butter cake because all the cakes I have been baking so far have butter as a main ingredients and all the other basic ingredients, but I usually transform them into a cake, not a good. Anyway after browsing around for some thirty minutes I wondered what the heck I was doing. Do I need to define it to eat it?
I then wondered how to serve the butter cake. Most of the recipes just recommend dusting the cake with icing sugar then serving it, I presume with coffee, tea or whatever beverage you are consuming. You can also glaze it with basic icing (confectioners (icing) sugar + water, or lemon juice or fruit nectar, and if preferred some lemon rind (zest), can be added too). This makes the cake have better look and an added taste.You can also slice the cake into two, horizontally, and fill it with your favourite filling, or jam, or whipped cream and strawberries. The options are limitless.
This cake can also be easily transformed into a coffee cake by adding two teaspoons instant coffee powder, lemon/orange cake by adding orange/lemon zest (rind) and juice; chocolate cake by adding some cocoa powder to the flour; spice cake by adding some spices like cinnamon or ginger. You can transform it into whatever you please.
On the day I baked my butter cake I was feeling lazy so I didn’t do any of the above. But the cake was extremely moist and I ate it with some strawberries, blackberries and cream. You could also serve it with custard for dessert. Bottom line: I enjoyed eating the cake and I think that’s what matters. Hope you enjoy it too, if you ever decide to try it. Someone at trialx.com said “Indulge yourself in butter cake and you’ll find yourself in heaven!”
This is what the final mixture looks like. Pour into prepared tin and bake at 360°F (180°C) for 40-50 minutes or until a toothpick inserted in the middle comes out clean. I baked the cake at 360°F (180°C) for 40 minutes.
Recipe from Best recipes of the weekly
- 80ml (⅓ cup, 2.7fl oz) water
- 180g (¾cup, 6oz) sugar
- 125g (½ cup, 4½oz, 1stick + 1 tablespoon) butter
- 1 teaspoon vanilla essence
- 3 eggs, separated
- 225g (1¾ cups, 8oz) self-raising (I used all-purpose & added baking)
- Combine water and sugar in a pan, stir over heat without boiling until sugar is dissolved. Bring to boil, remove from heat, Cool syrup to room temperature.
- Beat butter, vanilla and egg yolks together until light and fluffy. With mixture on medium speed, gradually pour in syrup in a thin stream, continue beating until all the syrup is mixed in.
- Stir in sifted flour all at once.
- Beat egg whites until soft peaks form, fold half the egg whites into the mixture, then fold remaining egg whites gently into the mixture.
- Bake at 360°F (180°C) for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Stand a few minutes before transferring onto wire rack to cool.
- **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
- Cup measures based on 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the butter cake at 360°F (180°C) for 40 minutes.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.
- If you use all-purpose flour add 1 teaspoon baking powder for every 125g (1 cup) flour