- For a better butter cake, you need to have a better soft type of flour, to get the right end product throughout the process.
- Hard flour makes the cake much harder and rubbery.
- Eggs and flour make the structure of the cake. Margarine and sugar for the softness, taste of the cake.
- Baking soda produces air bubbles in the cake and too much baking powder will cause the cake to collapse inside the oven during baking.
- Different shapes of the cake can be created through different shapes of pans/ trays, Colours and essence will enhance the appearance and taste of the cake.
Utensils / Equipment
- Cake Beater -Making the batter
- Oven -Baking
- Tray/Pan -Putting the batter
Ingredients
|
No |
Ingredients |
Weight (g) |
Steps |
Remarks |
|
1 |
Plain Flour |
1000 |
3 |
|
|
2 |
Sugar |
1000 |
1 |
|
|
3 |
Eggs |
1000 |
2 |
|
|
4 |
Soft Margarine |
1000 |
1 |
|
|
5 |
Vanilla |
10 |
4 |
|
|
6 |
Milk Powder |
20 |
3 |
|
|
7 |
Baking Powder |
12 |
3 |
|
Preparation
Process
- Preheat the oven for 20 minutes at 180 C
- Beat sugar and margarine while slowly adding eggs for three , four times until the batter gets soft and steady
- Sieve the flour / milk powder and baking powder together for three times
- Add sieved plain flour, Baking Powder and milk powder into the mix slowly
- Add vanilla and to the batter, while mixing slowly
- Put the batter into a greased pan and bake for 45 minutes approximately at 180c.
Butter Cake
- Icing sugar dusted.
- Melted butter sauce
Critical Points
- How to add eggs gradually
- Checking the batter whether sugar is properly dissolved or not
- Baking color of top and checking inside the cake
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