Moist Butter Cake
Brushing up my knowledge and skill in baking! A really general and adaptable butter cake recipe: 195g self-raising flour, 175g butter, 1tspn salt, 1-2 tspn vanilla, 1 egg + 1 yolk, 12 TBspn full cream milk, 200g sugar. Combine and bake at 190c for 40 mins.
That dark, dense bit at the base of the cake… I need to work on why that occurs and getting rid of it.
gmrobinson said: You probably don’t have enough air to ‘lift’ the cake. Beat the sugar and butter first (till fluffy) then add the egg (gently) then fold in the other ingredients. Good luck!
I agree with gmrobinson … However, make sure you don’t overbeat the batter! Fold carefully and make sure the batter is even.
Also, maybe experiment with the recipe as well. It is possible for too much fat to make this happen, as well as not enough baking time.
All in all, still an amazing looking cake. Framboise cream icing with some syrup to moisten would be amazing.