A very easy adaptation of a classic butter cake recipe. I baked them into cupcakes. There is no need for egg separation, yet cake is still light and fluffy and not dense with oily patches.
You can also bake into a whole cake. Just 1.5 times the recipe below, bake 175 deg for 40 min in a 7″ round tin.
You can also bake this in a loaf pan. 1.5 times the recipe and use a loaf pan about 3″ by 7″ to get a traditional pound cake. Bake at 180 degrees C for 40 min. Take out at 15 min to make a slit in the middle with a sharp knife to get a nice straight crack in the middle.
Recipe (makes 8 cupcakes)
- 115g salted butter cut into cubes
- 85g caster sugar
- Pinch of salt
- 2 eggs (about 100g without shell)
- 1/2 tsp vanilla essence
- 100g cake flour
- 1/2 tsp baking powder
- 25 to 30 ml milk
1. Cream cold butter, salt and sugar till light and fluffy. At this stage, don’t over cream.
2. Crack the 2 eggs in a bowl. Add about half first, beat really well at high speed till well mixed. Then add another quarter and mix well. When adding the last amount, you can add by tablespoon to avoid curdling. Continue to beat at high speed till a cream texture with no curdling. However, do not beat for too long as well because the butter will start to melt and you may get oily patches.
3. Sift flour with baking powder. Then add half to the butter mixture. Mix well at low speed
4. Add vanilla into milk first. Add in half the milk and mix and low speed again, just a few seconds. Repeat for the rest of the flour and milk. Batter is quite thick.
5. Spoon into paper cups as below about 2/3 full.
6. Top with chocolate chips if you like. Bake at 180 deg C for 25 min.
7. Cool on rack.