Best (And Easy!) Buttercake
Hey everyone,
Muna here, how are you doing? I hope you're doing fine and well despite Covid-19 issue that has been going on globally. I hope where ever you are, you are safe. Stay home if possible and bake! I have started going back to office in May - until now. It was hard at first because i still feel scared and take precautions at all time. I definitely keep 1 small bottle of sanitiser and face mask in my bag.
While you're at home i wanna share with you a recipe of this buttercake. It's moist, fluffy and so buttery. This time I made it with my 3 years old daughter. She wanted to help and i thought, why not? Since im baking for our own tummy, yes she can help! Hehehe.
This recipe is easy, using basic ingredients and this time im using yoghurt as the fluffiness agent. Do you know? there are various ingredient that you can use in your cake to make them fluffy. Among them: milk, yoghurt, sour cream and whipping cream. I've used the first three, and i havent tried the last! but my mum said whipping cream makes your cake very fluffy too. I sure will try it one day.
When making a buttercake recipe. The star ingredient of this cake is non other than the butter itself. The butter that you choose to use is important for the outcome taste. I have used Anchor butter, Lurpak butter, and Kerrygold but they wont beat Golden Churn butter. Kak Yani from The Kitchen Guardian had mentioned that for cake it is recommended to use Irish butter such as Kerrygold and others.
The butter must be at room temperature, but is not melt! There is a difference. Butter must be soft but still in solid form- probably about 20-30mins after you take it out from fridge. This is so that when you cream the butter and sugar, it will become creamy and pale in colour instead of becoming oily.
Best Buttercake Recipe
Adapted from Rasa Malaysia & Food4tots
Ingredients:
250g Golden Churn Butter
200g or 1 1/2 cup All Purpose Flour
200g or 1 cup castor sugar
2 tsp baking powder
4 large eggs
1/4 cup plain yoghurt
1 tsp vanilla essence
* 1/2 tsp salt (if you are using unsalted butter)
Method:
Prepare 8 inch square cake tin - brushed with marjerine/ butter on the tin and line in parchment paper. Preheat oven to 180c.
1. Cream butter and sugar together until fluffy and pale in colour
2. Add in eggs, one by one. Mixing one egg until combine before add another.
3. Add in Vanilla essence
4. Add in sifted flour and baking powder - in three batches. Do not over mix.
5. Fold in Yoghurt
6. Pour cake batter into prepared cake tin. Make sure the batter is evenly spread
7. Bake for 30 mins - take out and cover loosely cake tin with aluminium foil. Set to bake again for 10-15 minutes until cake is fully baked .
8. Cake is baked once inserted a toothpick and comes out clean.
9. Let cake rest for 5 mins, and transfer cake to wire rack to cool.
Once cake is cool, wrap cake with clear wrap so that it will stay moist even for few days. Enjoy the cake with cuppa of tea or coffee for afternoon tea time!
This recipe is tested and fail proofed! Try it and you wont regret it. Any questions? You can ask me on my instagram @schonebacker . Just DM or comment on one of my post. I have posted this recipe in video form on my instagram too. Like and follow us for more free recipe!!
Have a nice day peeps
Love
Muna
Muna here, how are you doing? I hope you're doing fine and well despite Covid-19 issue that has been going on globally. I hope where ever you are, you are safe. Stay home if possible and bake! I have started going back to office in May - until now. It was hard at first because i still feel scared and take precautions at all time. I definitely keep 1 small bottle of sanitiser and face mask in my bag.
While you're at home i wanna share with you a recipe of this buttercake. It's moist, fluffy and so buttery. This time I made it with my 3 years old daughter. She wanted to help and i thought, why not? Since im baking for our own tummy, yes she can help! Hehehe.
This recipe is easy, using basic ingredients and this time im using yoghurt as the fluffiness agent. Do you know? there are various ingredient that you can use in your cake to make them fluffy. Among them: milk, yoghurt, sour cream and whipping cream. I've used the first three, and i havent tried the last! but my mum said whipping cream makes your cake very fluffy too. I sure will try it one day.
When making a buttercake recipe. The star ingredient of this cake is non other than the butter itself. The butter that you choose to use is important for the outcome taste. I have used Anchor butter, Lurpak butter, and Kerrygold but they wont beat Golden Churn butter. Kak Yani from The Kitchen Guardian had mentioned that for cake it is recommended to use Irish butter such as Kerrygold and others.
The butter must be at room temperature, but is not melt! There is a difference. Butter must be soft but still in solid form- probably about 20-30mins after you take it out from fridge. This is so that when you cream the butter and sugar, it will become creamy and pale in colour instead of becoming oily.
Best Buttercake Recipe
Adapted from Rasa Malaysia & Food4tots
Ingredients:
250g Golden Churn Butter
200g or 1 1/2 cup All Purpose Flour
200g or 1 cup castor sugar
2 tsp baking powder
4 large eggs
1/4 cup plain yoghurt
1 tsp vanilla essence
* 1/2 tsp salt (if you are using unsalted butter)
Method:
Prepare 8 inch square cake tin - brushed with marjerine/ butter on the tin and line in parchment paper. Preheat oven to 180c.
1. Cream butter and sugar together until fluffy and pale in colour
2. Add in eggs, one by one. Mixing one egg until combine before add another.
3. Add in Vanilla essence
4. Add in sifted flour and baking powder - in three batches. Do not over mix.
5. Fold in Yoghurt
6. Pour cake batter into prepared cake tin. Make sure the batter is evenly spread
7. Bake for 30 mins - take out and cover loosely cake tin with aluminium foil. Set to bake again for 10-15 minutes until cake is fully baked .
8. Cake is baked once inserted a toothpick and comes out clean.
9. Let cake rest for 5 mins, and transfer cake to wire rack to cool.
Once cake is cool, wrap cake with clear wrap so that it will stay moist even for few days. Enjoy the cake with cuppa of tea or coffee for afternoon tea time!
This recipe is tested and fail proofed! Try it and you wont regret it. Any questions? You can ask me on my instagram @schonebacker . Just DM or comment on one of my post. I have posted this recipe in video form on my instagram too. Like and follow us for more free recipe!!
Have a nice day peeps
Love
Muna
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