Buttery Butter Cake

Recent Updates
In the past few days, the weather has been getting to me. It is very hot and if there is any drop of rain, it just makes everything much worst. Rain is only apparent for about 5 minutes and it makes the day humid.

I've been so engrossed in making enzymes that I've even completed my second tub of garbage enzyme and now I've even managed to collect enough dregs for the third tub.

I also want to show you some progress from the fruit enzymes later on as I've collected photos for the few days already. But I'll do that later after this post.




Yesterday, to clear off my self raising flour, I made a quick butter cake. I have always loved butter cakes since young, especially buttery and heavy ones. My daughters have different preferences but the younger one is very 'me'. She loves bread and cakes. She simply adores desserts and that makes two of us. My eldest girl is not very into sweet desserts, cakes and bread. She enjoys savoury food, like Daddy.

Anyway, before I rush off for more errands for my day, I'll post my favourite butter cake recipe here.


Extra Moist and Buttery Butter Cake

100g Plain Flour
80g Self Raising Flour
110 Caster Sugar
4 Eggs
250gm Butter
1tsp Vanilla Essence


Sift the flours together and set aside. Cream butter and sugar till it becomes pale and creamy. Add in eggs, one by one, beating well. Add the Vanilla Essence. When the mixture is all mixed well together, fold in the flour.

In a preheated oven set to 180 deg C, bake your cake in a lined and greased pan for about 20 - 25 minutes til the cake is nicely browned at the top. Use a tooth pick to insert to make sure it comes out nice and clean.

This cake is simply yummy, simple and moist! For those who prefer it less sweet and less buttery, use 90g Caster Sugar and 200gm Butter.