Post by SeaDragon on Dec 8, 2017 19:16:33 GMT 10
Basic Vanilla Butter Cake
Recipe from 9am with David & Kim (Channel Ten)
Date: Friday, 29 August 2008
Chef: Arianne Spratt
Ingredients:
Serves 1 cake
250g unsalted butter, softened slightly
4 tsp vanilla extract
1½ cups caster sugar
4 eggs, free-range
3 cups SR flour
1 cup milk
Method:
Preheat oven to 180°C. Grease and line a 22cm round or 19cm square cake tin.
Cream the butter and sugar until light and fluffy. Add vanilla and beat to combine. Add eggs, one at a time and beat well. Stir in sifted flour and milk alternately (do not use an electric beater). Spread into pan.
Cook for 60-90 minutes or until skewer comes out clean. If the top of the cake is becoming too brown, cover with foil.
Stand on a cake rack for 5 minutes and then turn out of tin.
Note:
This cake will keep well in an airtight tin for up to 1 week. You can also freeze it for up to 3 months.
It is a really good basic cake and can be used for many things. You can make cupcakes, lamingtons, jelly cakes, you are limited only by your imagination. Below are a few options.
Jelly Cakes
Cook cake either in round bottomed patty cake pans, or a lamington tin (cut into 5cm squares). Make jelly (raspberry is my favourite) up according to instructions, but use 125ml less water than directed. When the jelly is starting to set (about the consistency of yoghurt), dip the cakes into the jelly and then into coconut. Put on a cake rack until set.
Nut Fingers
Cook the cake in a lamington tin and when cool, cut into even sized fingers. Make a butter cream icing using 125g unsalted butter, 1½ cups icing sugar and 2 tbsps milk. Beat the butter until white and fluffy add half of the icing sugar, milk and then remaining icing sugar. Ice fingers on all sides. Meanwhile, chop 500g of your favourite nuts together and toast in a dry pan until golden. When the nuts are cool, roll the fingers in the mix to cover.
Walnut Streusel Cake
Rub together ½ cup plain flour, 3 tsps cinnamon, 60g butter and ⅓ cup brown sugar until the mixture looks like coarse breadcrumbs. Add 1 cup chopped walnuts. Sprinkle over cake before baking. You could also put a layer of uncooked, peeled and sliced granny smith apples in the centre of this cake before baking.
Recipe from 9am with David & Kim (Channel Ten)
Date: Friday, 29 August 2008
Chef: Arianne Spratt
Ingredients:
Serves 1 cake
250g unsalted butter, softened slightly
4 tsp vanilla extract
1½ cups caster sugar
4 eggs, free-range
3 cups SR flour
1 cup milk
Method:
Preheat oven to 180°C. Grease and line a 22cm round or 19cm square cake tin.
Cream the butter and sugar until light and fluffy. Add vanilla and beat to combine. Add eggs, one at a time and beat well. Stir in sifted flour and milk alternately (do not use an electric beater). Spread into pan.
Cook for 60-90 minutes or until skewer comes out clean. If the top of the cake is becoming too brown, cover with foil.
Stand on a cake rack for 5 minutes and then turn out of tin.
Note:
This cake will keep well in an airtight tin for up to 1 week. You can also freeze it for up to 3 months.
It is a really good basic cake and can be used for many things. You can make cupcakes, lamingtons, jelly cakes, you are limited only by your imagination. Below are a few options.
Jelly Cakes
Cook cake either in round bottomed patty cake pans, or a lamington tin (cut into 5cm squares). Make jelly (raspberry is my favourite) up according to instructions, but use 125ml less water than directed. When the jelly is starting to set (about the consistency of yoghurt), dip the cakes into the jelly and then into coconut. Put on a cake rack until set.
Nut Fingers
Cook the cake in a lamington tin and when cool, cut into even sized fingers. Make a butter cream icing using 125g unsalted butter, 1½ cups icing sugar and 2 tbsps milk. Beat the butter until white and fluffy add half of the icing sugar, milk and then remaining icing sugar. Ice fingers on all sides. Meanwhile, chop 500g of your favourite nuts together and toast in a dry pan until golden. When the nuts are cool, roll the fingers in the mix to cover.
Walnut Streusel Cake
Rub together ½ cup plain flour, 3 tsps cinnamon, 60g butter and ⅓ cup brown sugar until the mixture looks like coarse breadcrumbs. Add 1 cup chopped walnuts. Sprinkle over cake before baking. You could also put a layer of uncooked, peeled and sliced granny smith apples in the centre of this cake before baking.