This is a light butter cake which is moist and not too oily.
Ingredients:
250g butter
120g castor sugar
4 eggs
250 g plain flour sifted with 3 tsp of baking powder(or can be substituted with self-raising flour)
1 tsp vanilla essence
Half a cup/4 tbsp hot water
Methods:
Ingredients:
250g butter
120g castor sugar
4 eggs
250 g plain flour sifted with 3 tsp of baking powder(or can be substituted with self-raising flour)
1 tsp vanilla essence
Half a cup/4 tbsp hot water
Methods:
- Sift the flour to incorporate more air so that the cake will be light and fluffy.
- Cream butter and sugar until turning pale in colour.
- Gradually beat in egg, one at a time.
- Beat in the flour using low speed
- Lastly, add in vanilla essence and stir in the hot boiling water to make a soft dropping consistency.
- Preheat oven to 180C. Bake for 30 minutes to 40 minutes.
- Dredge with icing sugar (optional).
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