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Butter Cake Tutorial (1 Viewer)

Here is your step by step guide on how to make a light crumbly 8-inch Butter Cake.

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Preheat the oven to one of the following:-

Fan assisted: 160°C
Conventional Oven 180°C
Gas Mark 3
Fahrenheit 320F

Ingredients:-
250 Grams Block Unsalted Butter
220 Grams Caster Sugar
1½ Teaspoons Vanilla Extract
3 Medium Eggs
310 Grams Self-Raising Flour
170ml Semi Skimmed Milk

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Decoration:-
Icing Sugar to dust with. (Optional)

Equipment:-
Electric Whisk, Spatula, Measuring Spoons, Electric Scales, Mixing Bowl, Jug, Small Dish for Eggs, 8-Inch Square Lined Tin, Bake Easy Spray.

Method:-
Weigh out the caster sugar.

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Then place the sugar and softened butter into a mixing bowl and add the Vanilla Extract.

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Cream the butter, sugar and extract together with an electric whisk on a medium to high speed until light in colour and fluffy.

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Add the eggs one at a time to the mixture and whisk in.

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Now weigh out the flour.

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Add roughly half the flour to the wet mixture in the mixing bowl and fold in using a spatula.

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Now add half the milk and fold in.

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Add the remaining flour to the mixture, again folding in.

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Then add the remaining milk in stages and combine with the spatula.

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Now use the electric whisk on a medium speed for about 15-20 seconds to thoroughly combine.

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Pour the mixture into the greased/lined tin.

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Level out using the spatula.

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Place in the oven on the middle shelf. (I placed mine on shelf two because I have a large capacity fan oven).

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Bake for approximately 1 hour, then check with a skewer to see if fully baked. If the skewer is clean remove from the oven if it is gooey, then bake for additional 5-minute increments until cooked. I baked mine for 1 hour 5 mins.

Place the tin on a baking tray for approximately 5-10 mins then turn out.

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When I removed the baking paper, it removed part of the base of the cake.

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Once cooled slice and taste test.

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Flip back over once cooled and lightly dust with icing sugar for decoration.

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