Vanilla Butter Cake by Louise Green
Originally written out from a Women’s Weekly Cake Book – circa 1990’s
Louise has been married for almost 50 years and has quite a wealth of cooking experience and has collected many recipes during that time – “it is interesting to note that, in my earlier years, the recipes were so much simpler and the food, though very nutritious/delicious, was not the “gourmet food” of today. It is therefore fortunate that those earlier recipes are now standing me in good stead with failsafe”.
Traditional Method
125g butter
3/4 cup milk
3 eggs
1 teaspoon vanilla essence (up to 1 tablespoon if tolerated)
1 cup castor sugar
1 1/2 cups SR flour sifted
Line or grease a deep 19cm square cake pan.
Combine butter and milk in a saucepan, stir constantly over heat until butter is melted.
Remove from heat and cool to room temperature.
Beat eggs and essence in small bowl with electric mixer until thick and creamy; gradually add sugar, beat until dissolved between each addition.
Transfer egg mixture to large bowl, stir in half the sifted flour and half the butter mixture, then remaining flour and butter mixture.
Thermomix Method
220g sugar
125g butter, softened
1 teaspoon vanilla essence (up to 1 tablespoon if tolerated)
3 eggs
180g milk
250g SR flour
Line or grease a deep 19cm square cake pan. Pre heat oven to 180 deg
Place sugar into Thermomix bowl. Mill for 4 seconds on speed 10.
Insert Butterfly. Add butter and vanilla. Mix for 30 seconds on speed 4. Mix for another 30 sec on speed 4 adding the eggs in through the top one at a time. Remove butterfly.
Add milk and SR flour. Mix for 30 seconds on speed 5.
Pour into prepared pan.
Bake moderate oven for about 45 mins; stand 2 mins before turning out to cool.
When cold, dust with sifted icing sugar.
Keeping time: 1 week
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