Wednesday, October 5, 2011

Butter Cake Loaf

I haven't made a video for quite a well. I went back to New Zealand for my summer holiday to relax, to see my friends and family. I ate a lot of yummy food that I don't often eat in Hong Kong. I didn't want to leave New Zealand at all. 

Butter Cake (pound cake)
(makes 3 16cm small loaf cakes)

230g butter (softened)
140g sugar
3 eggs (room temperature)
230g flour
2 tsp baking powder
100ml milk


  1. Cream the butter until it 'flys', meaning that it sticks to the sides of the bowl. The butter should now be softer and creamier. The colour is pale yellow.
  2. Cream the butter with the sugar until light and fluffy. It should be double in volume and the mixture has a whitish colour.
  3. Lightly whisk the eggs. Add them into the mixture in 8 - 10 portions. Adding the eggs in small amounts avoids curdling. Each portion is around 1 Tbsp. Each time you add a portion, beat for around 15 seconds and scrape the sides before you add the next portion. If the mixture starts to curdle, add 2 tablespoons of flour into it.
  4. Sift over the flour and baking powder. Use the beaters to beat until it nearly combines.
  5. Add the milk.
  6. Place the batter into the 3 loaf pans. Drop them a few times to allow the air bubbles to escape. Bake in a pre - heated oven at 180C for 30 - 35 minutes. When the cakes have risen which takes around 15 - 20 minutes. Open the oven door, use a knife and slice through the middle. This allows the cakes to crack nicely.


1 comment:

  1. dear dessertzhouse whenever i add milk to the batter it tends to curdle , both milk and butter are at room temperatue though, whats the reason?