Recipe : Butter Cake

My kids – 4 boys, are very involved whenever I have to cook up some feast. The kitchen is a cosy place for them to explore their creativity . They will be allowed in the kitchen when they reach an age when I am comfortably secured that it is safe for them to operate the kitchen appliances or stove.

(Remember : The kitchen is a dangerous place for babies and small children. Fence up your kitchen with a safety gate to keep toddlers and small children away.)

During Chinese New Years, my butter cake will be very sought after. This year, both my older sisters and I compared notes on our recipe. We found that we are using the same quantity but somehow, their children praised my cake over their mothers. It must be my magic touch. But then, the cake wasn’t made by me. My 8 years old son did. I merely provide the ingredients, supervise the procedure and pop it in the oven. Then, I suppose the added ingredient is LOVE. The butter cake that is baked with love.
cake1
Ingredients
1 block butter = 250 gm (best brand SCS or Golden Churn)
230 gm castor sugar
4 eggs (find the biggest egg you can, dinosaur egg kenot lah)
250 self-raising flour
2 tsp vanilla essence
about 6 tbsp UHT milk

Heat oven to 180 deg C. Line cake tin, size about 8 inches in diameter. In a mixer, beat butter and sugar till white and fluffy. Add in eggs one at a time, alternating with flour. Add vanilla essence to milk and mix in. Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk. Pour into baking tin and bake for about 50 mins.

Tadaaa… the golden butter cake.
cake

Posted by lilian on February 18th, 2005 under Recipe

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No Responses to “Recipe : Butter Cake”

  1. Jason Says:
    February 18th, 2005 at 11:42 pm

    Wah,so beautiful the cake!Indeed,a masterpiece.8 years old already can bake cakes.Not bad!Me only start to play in d kitchen after Form 5.Shame on me.

    Yeah,food that contains love is the best,no matter what ingredient u use.I know cause nee nee also say that my soya bean still the best no matter where/when she buy or who she buy from.

    Love…the ultimate ingredient!!!

  2. twinsmom Says:
    February 19th, 2005 at 2:25 am

    dinosaur egg ngang-kok-kok fossilized liao wor, how to use?
    err…earthtone not yet see this blog ah? link to her made cake-until-spoon-also-bengkok-pai-seh blog mah.

  3. Cherry Says:
    February 19th, 2005 at 3:11 am

    Auntie Lilian,
    Your butter cake looks lovely! Do you have the recipe for marble cake? I have one but it doesn’t taste like the one’s you get in the old chinese bakery. You know what i mean rte? it lacks the omphh…wonder what is missing?

  4. Eileen Says:
    February 21st, 2005 at 6:23 am

    SCS and Golden Churn butter are the best!! Worth every penny spent on it!

    It’s good to get kids involved in cooking- at least in the preparation. So that they won’t end up eating Maggi Mee and takeaways when they’re away from home mah. :)

  5. Izzati Says:
    February 22nd, 2005 at 3:22 pm

    Ya lar Lilian. ***ting*** I should let my 2 girls do the baking in future. Will use your recipe and let them do it.

  6. Malaysia Best » Recipe : Green Tea, orange butter cake Says:
    March 20th, 2006 at 2:47 am

    [...] I used the recipe in my other posting and added the juice of one orange and the grated skin (the orange part only) of two oranges. On top of that, I added in two heaped teaspoons of green tea powder. I bought the green tea powder from the baking specialist shop. It is rather costly, at RM6.80 for a little container. [...]

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