Saturday, November 6, 2010

Fancy Butter Cake

'' I made my cake with half the ingredients from the recipe thus my baking time was much less. So make sure you keep an eye on the cake while its baking!! I also added one grated rind of an orange to give it a tangy flavor and topped the cake with raisins and cashew nuts''

250g  butter, at room temperature
200g plain flour/ all purpose flour
2 full tsp double action baking powder
200g caster sugar
4 eggs (large)
4 tbsp fresh milk
1 tsp vanilla essence
grated orange rind from 1 orange (optional)
Cashew nuts and raisins to top the cake (optional)


1. Preheat oven to 180°C. (Best to preheat for 15 mins)
2. Lightly grease a 22cm square baking tin with melted butter or oil and line it with grease-proof paper.
3. Mix plain flour and baking powder together and sieve.  Set aside.
4. Use low speed to mix butter and sugar until well combined. Change to medium speed and beat until light and pale in yellow. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well. Add orange at this stage if desired.
8. Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing.
9. Finally, add milk bit by bit.
10. Pour the mixture into the greased baking tin. Shake it lightly to distribute cake mixture evenly. Top with raisins and cashew nuts if desired.
11. Bake for 40 minutes or until golden brown and cooked. If a toothpick/skewer comes out clean, it is done.
12. Remove it from the oven and leave the cake in the tin to cool on the wire rack for another 5 minutes.
13. Best to serve warm.


1. When adding egg, use low speed to mix until well combined and then change to medium speed.
2. If the eggs are added to the sugar-fat mixture too quickly, it will cause the mixture to curdle (or separate). If this happens, add 1-2 tbsp of plain flour and mix well.
3. Break egg into a bowl before adding into the cake mixture. This is to prevent any spoil egg from ruining the whole cake mixture.
4. If the cake turns brown too quickly, cover it loosely with a piece of aluminum foil towards the last 15 minutes.


  1. Thanks Nihari for good recipes. I tried this recipe and it came out perfect.

  2. Thanks for the feed back and I'm happy it turned out perfect :)

  3. nihari,what is the best for cake magarine or butter?

  4. This recipe works very well. But once I baked the cake, Middle part of the cake sink down a bit. Can anyone tell me the reason for that?