Butter Cake
4 ozs. (125g)
Butter
4 drops
Vanilla
¼ cup (60 ml)
Icing sugar
2
Eggs
2 cups (500 ml)
Self raising flour
1 cup (250 ml)
Milk
1. Preheat the oven to 350° F (180°C) and grease an 8“ (20 cm) round
cake pan.
2. Add the butter to the bowl and break up by using the mixer on low -
speed 1. Add vanilla and sugar. Cream together on speed 9 until light
and creamy. Approximately 2 minutes.
3. Add eggs one at a time beating well between each addition.
4. Reduce to speed 2 and mix in sifted flour and milk alternately. Mix for
3 – 4 minutes. Cake batter should be smooth, thick and creamy.
5. Pour batter into prepared cake bank and bake for 30 – 35 minutes or
until a toothpick inserted in the center comes out clean.
BUTTER CAKE VARIATIONS:
Lemon or Orange Butter Cake:
Add the rind of one lemon or orange into butter, vanilla and sugar mixture.
Continue with # 3 above.
Chocolate Butter Cake
Melt 2oz. (60 g) of unsweetened chocolate and combine with the milk. Mix
into the cake batter as directed above.
Frosting
1/3 cup (75 ml)
butter or margarine
4 cups (1 L)
icing sugar
pinch of
salt
3 – 4 tbsp. (60 ml)
milk
1 tsp. (5 ml)
vanilla
Place all ingredients in the bowl and mix on low – speed 2 - 3.
Combine until creamy, light and fluffy.
8
Booklet_DLHM-564_ENG:Salton Booklet 5/15/09 3:21 PM Page 8
