Standard butter cake

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Prep: 20 mins, Cooking: 25 mins
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By Food24 November 03 2009
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Ingredients (8)

120.00 g butter — soft
160.00 g castor sugar
5.00 ml vanilla — essence
2.00 eggs — large, beaten
240.00 g flour — cake
10.00 ml Baking powder
1.00 ml salt
125.00 ml milk
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Method:

Preheat oven to 190 ºC. Beat butter and sugar together until creamy and light in colour. Add essence and the beaten egg a little at a time, beating well after each addition. (If mixture starts to look like it’s curdling, add a little flour.)
Mix dry ingredients together. Fold into butter mixture alternately with milk, about a third of each at a time. Work lightly and don’t beat. After last addition of flour and milk, mixture should look smooth.
Pour batter into 2 greased and lined 20 cm cake tins. The tins should not be more than half full. Tap lightly to release any large air bubbles. Bake in the oven for 20-25 minutes. To check if cakes are done, insert a skewer into the centre. It will come out clean if the cake is ready.
Cool in tin for a few minutes. Loosen around edge with a knife. Turn out on to a dry cloth on a tray. Invert cakes again on to a cooling rack, so that the top of the cakes is uppermost. Cool completely before icing.
Makes a 20 cm cake.



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