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.
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.