Saturday, January 3, 2009

Butter Cake

Makes: 1 cake


4 ounces (125 g) butter
1 teaspoon vanilla essence
1/2 cup caster sugar
2 eggs
2/3 cup self-rising (raising) flour
1/2 cup all-purpose (plain) flour
2 tablespoons milk

Convection Microwave Method:

1. Preheat oven to 325 degrees F (160 degrees C).
2. Grease and line a 8 inch (20 cm) round cake tin.
3. Cream butter, vanilla and sugar until light and fluffy.
4. Add eggs one at a time and beat well.
5. Stir in half the sifted flour with half the milk. Mix well. Stir in remaining flour and milk.
6. Spread mixture in prepared tin. Place on Low Rack. Bake for 17 minutes on LOW MIX/BAKE.


Cinnamon Nut Cake: Sprinkle top of the cake with 1/4 cup slivered almonds and 2 teaspoons of cinnamon before baking.

Chocolate Cake: Stir 2 tablespoons of cocoa powder in with sifted flour.

Coconut Crunch Cake: Swirl the top of the cake with 3/4 cup of shredded coconut before baking.

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