As the name implies, it is really a simple butter cake. It has been quite a while that I have not been baking butter cakes. The thought that it is buttery and sweet does put me off baking butter cakes as I am 'afraid' my hubby will eat too much of it. He can't stop with a few slices in one go but will continuing eating them for days until all are finished. That goes the same when I baked buns. One option is to share some with neighbours or relatives, hehehe!.
This butter cake is buttery, has a lovely aroma of butter but not overly sweet as you would probably noticed the amount of sugar used. Perhaps, it can be reduced. It is soft and moist. In the original recipe, it is baked in a 7 inch square tray for 25 minutes at 175 degrees Celsius, then for 25 minutes at 160 degrees Celsius or until golden brown.
Here, I simply baked them in a non stick cake tray with 3 different designs. The baking time is shorter.
Recipe adapted from MiMi Bakery House [modified]
140 gm caster sugar
4 eggs [60 gm each]
2 tsp vanilla essence
200 gm all purpose flour
1. Cream the butter in a mixing bowl for 1-2 minutes before adding sugar. Continue to beat till creamy and light.
2. Add in the eggs, one at a time. Beating well after each addition. Add in vanilla, continue to beat until well combined.
3. Add in sifted flour in a few additions, mix well over low speed until well blended.
4. Scoop batter into a greased baking tray until 80% full.
5. Baked in preheated oven at 175 degrees C for 25 minutes, then continue to bake at 160 degrees C for 25-30 minutes or until golden brown and cooked through.
6. Remove from oven to cool on wire rack before unmoulding.
Note: If baking in 7 inch tray, please follow original recipe "Pour the batter into a 7 inch lined square cake pan and bake in a preheated oven of 175°C for about 25 minutes and lower to 160°C for another 25~30 minutes.
Remove the cake pan from the oven and let the cake cool in the pan for about 20 minutes before removing it to cool completely on a wire rack. Slice and serve".