Fine Butter Cake

Has been quite awhile I last baked a butter cake [I think Mrs Ng SK Butter Cake] which was good. Here is another lovely butter cake of Florence from Do What I Like. I'm not too good at describing how the cake is but Florence says it's an unbeatable fine butter cake, very very fattening but very tasty. The crumbs are fine with nice buttery taste, perhaps it's that we used good quality butter. Mine may not be that fattening as I used yoghurt instead of whipping cream. Honestly, I like this cake, it's easy with some basic straight forward steps.

Recipe Source - Do What I Like Fine Butter Cake [with some modifications]
Ingredients
[loaf pan size - 3.5" x 3.5" x 8"]

150 gm good quality butter [I used Golden Churn brand]

1 tbsp corn oil
110 gm castor sugar
1/3 tsp salt
1/2 - 1 tsp vanilla essence
3 eggs
140 gm cake flour
40 gm cornstarch
1/3 tsp baking powder
3-5 tbsp whipping cream/milk [I used plain yoghurt]

1. Mix and sieve cake flour, cornstarch and baking powder together in a mixing bowl. Sieve twice.
2. Cream butter, corn oil, sugar and salt in a mixing bowl until light and fluffy.
3. Beat in eggs, one at a time. Beat well after each addition.
4. Add in flour mixture and mix at low speed until well combined.
5. Stir in whipping cream/milk/yoghurt [any one which you are using].
6. Pour batter into a lined loaf pan and baked in a preheated oven at 180 degrees C for 35-45 minutes.
   
   
   
   

Visit this site for Its' Nutritional Facts

Notes - After 10-12 minutes baking, remove from oven and make a lengthwise cut on the surface of the batter with a knife so that the cake will 'explode' nicely with a neat line in the middle.

I'm submitting this post to Little Thumbs Up June 2014 Event - Butter 
hosted by Jozelyn of Spice Up My Kitchen