Saturday, September 11

Party Palooza #7 - My basic buttercake recipe

I've got a bit of a funny story to tell you about this cake.  Eloise has a friend in her class across the road from us.  Over this first year of school we've become friendly with her parents and I think now you could call us friends.

Earlier this year I was making birthday cakes for a special birthday issue of Kidspot and heard another child in our class had a brother who was celebrating a birthday - so I offered to make the cake and kill two birds with one stone.  Everyone is happy.

We didn't attend the party but the child across the road (Stephanie) did.  She came home proudly boasting she'd eaten two pieces of the cake at the party.  Her mother was shocked.  Apparently she never, ever eats cake.  Even her own birthday cake.  Her parents are both food technologists and then rang the host to find out where they 'bought' the cake.  That led her to me.

'What kind of cake do you make?'
'Um, just buttercake, it takes less than 10 minutes to make, why?'
'Because Stephanie's never eaten cake like that, let alone two pieces!'

Guess who's making her next birthday cake?  Yes.  The thing is - she likes everything I cook - she had some of the banana cake a couple of weeks ago too.  As a parent it amuses me - kids just do different things when they're not in your own house don't they?

I will admit though, this isn't the first rave I've had about this cake.  My birthday cakes usually get a rave.  They're light and fluffy and hold icing very well.   The secret is whip very well or even put in the food processor if making double/triple batches.  You can use the same recipe for cupcakes as I have done here.

1 x 20cm round cake tin
18 regular sized cupcakes
36 mini cupcakes

185g butter, at room temperature
1 cup caster sugar
1 tsp vanilla extract
3 large eggs
2 cups self raising flour
1/4 cup milk

In mixing bowl, cream butter, sugar and vanilla extract together.  Make sure the butter goes a very pale yellow.  Add eggs, one at a time, beating well between each addition.  Add 1 cup of the flour, then the milk, beat in well.

Add the last cup of flour and beat for about 2-3 minutes.  The mixture will be quite thick, don't let this put you off!

Pour into greased tin/cupcake tin and bake for about 45-50 mins for cake, 15-20 mins for cupcakes.

When cooked, cool in tin for 10 minutes, then turn out on rack to completely cool.

They are really nice!  Take Stephanie's word for it!
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3 lovely comments:

Gifts of Serendipity on September 11, 2010 at 7:53 AM said... [Reply to this amazing comment]

If you can get a 'Stephanie' recommendation then they must be good.
We'll be trying them out this weekend.
x Felicity

Jane Wightman on February 28, 2011 at 6:36 PM said... [Reply to this amazing comment]

Great post Lis! There really isn't anything nicer than a buttercake - although I am currently in search of the Sand Cake with lemon icing from Shingle Inn here in Brisbane.

My buttercake recipe is very similar though quantities vary -
160g softened butter
3/4 cup caster sugar
2 eggs
1 tsp vanilla (I LOVE the Queen Vanilla Paste - expensive, but OH SO lovely!)
225g plain flour
3tsp baking powder
3/4 cup milk
Method is almost the same

extras: 2 tsp carraway seeds
2 packs halved glace cherries - dusted in flour to prevent sinking
2tbls sultanas - dusted in flour
2-3 tblsp choc bits

tips -
*beat butter sugar and vanilla until WHITE
* sift dry ingredients at least twice
* add eggs one at a time & beat well after each addition
* add flour/baking powder & milk alternately, always adding milk last

While my kids have now left home and do their own cooking, husband still needs his treats for his lunchbox... ;-)

Jacinta @ modelmumma on July 30, 2011 at 6:01 PM said... [Reply to this amazing comment]

This looks good, I am trying it right now but you haven't said at what temperature to bake it? I'm guessing 180C?


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