How to Make Butter Cake

By PutoPinoy on Thursday, June 07, 2007 At Thursday, June 07, 2007

The butter cake is often used in making birthday and wedding cakes. It may be served with or without icing.

Ingredients:

A. Batter:

B. Butter icing:

Equipment:

Procedure

A. Butter Cake

In big bowl, cream butter with a wooden spoon. Gradually add the sugar. Continue beating until the mixture is light and fluffy.
Drop egg yolk into the mixture one at a time, beating well after each addition Add vanilla.
Mix flour and baking powder together. Add the flour mixture alternately with evaporated milk to the creamed mixture, beginning and ending with flour. Set aside.
Beat egg white and cream of tartar until the mixture forms soft peaks when the beater is lifted. Gradually add the sugar, beating until stiff peaks form. You will know the mixture is ready if it does not spill when the bowl is inverted.
Fold in creamed mixture to the egg-white mixture.
Pour batter into lined ungreased rectangular pans.
Bake at 350°F for 30-40 minutes or until golden brown. Cool before putting the icing.

B. Butter Icing

Cream butter with an electric mixer. Add the vanilla. Alternately add refined sugar and evaporated milk. Continued beating until sugar is blended well with the butter. Test for desired consistency.
Place fist layer of butter cake on top of doily.
Place wax paper underneath the cake to prevent staining the doily. Spread butter icing on the cake. On top place the next layer of butter cake.
Cover the entire cake with butter icing.
Decorate the cake by using a decorator. Remove wax paper underneath the cake.

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