I almost don't want to post this butter cake. There is nothing wrong with the recipe or the taste. I must do justice to this cake, it tastes great and not too sweet. Just take a closer look at the photos and you will see why.
The cake has many wet areas despite the fact that I have extended the baking time to another 15 minutes and the skewer came out clean. Hmm, this is not the first time I have encountered the same problem. The last time I baked a butter cake using a different recipe, I also noticed the wet areas in the cake. Maybe some kind readers can advise me or point out the mistakes that I have made.
Thanks to The Little Teochew for sharing this recipe. :)
Moist Butter Cake
Adapted from: The Little Teochew
Ingredients (Makes an 8-inch round)
195 g plain flour
1 1/2 tsp baking powder
1/2 tsp salt
170 g unsalted butter, softened
150 g sugar
1 large egg
1 large egg yolk
1 1/2 tsp vanilla essence
180 ml fresh milk
Method
1. Preheat oven to 180°C. Grease and line an 8-inch round cake pan.
2. Sift plain flour, baking powder and salt together. Set aside.
3. Beat butter and sugar on medium speed until pale and fluffy for about 2 minutes.
4. Add in egg, egg yolk and vanilla extract gradually and beat until well-combined. If the mixture curdles, add 1 tbsp of flour and continue mixing.
5. Add the flour mixture in 3 additions, alternating with milk, beating at low speed until the flour mixture is fully incorporated in the batter.
6. Switch the mixer to medium speed and beat for 10 – 15 seconds, just until the batter appears uniform. The batter should look thick and creamy.
7. Pour the batter into the prepared pan and smoothen the top with a spatula.
8. Bake at 180°C for 40 – 45 minutes or until a skewer inserted into the centre comes clean.
9. Leave the cake to cool in pan for 5 minutes. Unmold and cool on a wire rack completely.
Notes
- I beat the egg, egg yolk and vanilla essence together before adding to the batter gradually.
