AFTER SALES SUPPORT
MODEL: AP170342 PRODUCT CODE: 57483 05/2017
1300 663 907
AUS
16
.
Basic Butter Cake
•
185g unsalted butter or margarine,
softened
•
1 cup caster sugar
•
1 tsp vanilla essence
•
1 pinch salt
•
3 eggs
•
2 cups self-raising flour
•
¼ cup milk
1. Preheat a conventional oven to 200°C (180°C fan-forced) and grease a 20cm cake
tin.
2. Place the butter, sugar, vanilla and salt in the bowl of the Stand Mixer.
3. Attach the flat beater to the mixer head, then place the mixing bowl on the base and
turn to secure. Lower the flat beater into the bowl and start mixing on medium to high
speed until the mixture is smooth and creamy.
4. If the mixture sticks to the sides of the bowl, stop the mixer, raise the mixer head
and use a plastic spatula to scrape the mixture off the sides of the bowl back into the
centre. Then resume mixing.
5. Add the eggs, one at a time, through the pouring hole and beat well after each
addition.
6. Once mixing is complete, turn the speed control to OFF to stop the mixer and raise
the mixer head. Sift the flour over the mixture. Return the flat beater into the mixture
and process on low speed, adding the milk gradually through the pouring hole.
7. Turn the speed control dial to OFF to stop the mixer and raise the mixer head. Pour
the dough into the cake tin and bake in a moderate oven for approximately 50-60
minutes, or until it is cooked through and a skewer inserted into the centre comes out
clean.
8. Cool the cake in the tin for a few minutes before turning it out onto a wire rack to cool
completely.
You can modify the basic butter cake mix by adding different extras or flavourings (cocoa,
choc chips, sultanas, nuts) at the end.
Ingredients
Method
