Delicious light and fluffy butter cake. Definitely an old-fashioned favourite with a cup of tea or equally as popular in the lunchboxes. Butter cake also makes a simple yet delicious birthday cake. A little bit of indulgence ...
125g butter, softened
1 teaspoon vanilla essence
¾ cup caster sugar
2 cups self raising flour
½ cup milk
Preheat oven to 160°C.
Beat butter and vanilla together until pale and creamy. Add sugar and beat until well combined. Add eggs, one at a time, beating well after each addition. Fold in sifted dry ingredients alternately with the milk. Lightly beat mixture until smooth.
Pour into prepared pan. Bake in moderate oven 35-40 minutes or until golden and cooked in the centre.
Ice with glacé icing.
1 cup icing sugar
1 teaspoon butter, softened
1 tablespoon boiling water
Combine icing sugar, butter and water and mix to a smooth consistency. Add extra boiling water if necessary to make a thinner consistency. Recipe may need to be doubled to suit larger cake sizes.
Add lemon or orange juice, passionfruit or coconut for flavour variations.
If you have any trouble with your icing consistency, add a little more boiling water to thin it down or a little extra icing sugar to thicken. You can't fail!
Gluten Free - Substitute Orgran Gluten Free Self-Raising Flour directly.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.