Butter Cake
Ingredients:
12 oz butter
8 oz sugar
9 oz self-raising flour
16 oz eggs (weigh with shells, about 8 eggs)
3 dsp condensed milk
1 dsp golden syrup
1 tsp vanilla essence
Method:
1. Cream butter with 4 oz sugar and vanilla essence until light and fluffy.
2. Add in egg yolks, one at a time and cream well. Add golden syrup and condensed milk.
3. Beat egg whites till fluffy, then add the remaining 4 oz sugar bit by bit and beat till stiff.
4. Fold the stiffly beaten egg whites into the butter mixture. Fold in sifted self raising flour
5. Pour into a greased, lined 10″ square tin and bake in pre-heated oven at 350° F or 180°C for 1 hr.
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Hi Rose:
I would like to make this cake but do not know what a dessert spoon is - is this like a tablespoon measure?
Comment by | June 21, 2007
hi Laureene,
You can use 2 tsp or 1/2 tbsp in place of a dessertsp.
Regards.
Rose
Comment by | June 21, 2007
Thank you!
Comment by | June 22, 2007
Dear Rose I’ll pray for your good health and thanks for not being selfish in your recipes but I wanted a recipe on CLAYPOT CHICKEN RICE with dried mushroom and can you please give me the address on your web site coz I really dont know how I found this page but if I sign off than I may loose your address. Wishing you the best in Health, Wealth and Prosperity. Luv teresa
Comment by | June 25, 2007
Thank u so much Teresa, I’ll post the recipe for claypot chicken rice in the next few days. You can find the web site address at the end of the page below Feedburner.
All the Best!
Rose
Comment by | June 27, 2007
For the butter cake, in step 2, the yolks have already been added to the cream. In step 4, again we add the yolks? Please clarify. Thanks for your sharing and unselfishness. God bless you always.
Comment by Celine D'cruz | July 24, 2007
Dear Rose
Thanks for your generosity you share with us sorry i didnt understand by this measure (0zs) you mean cup or?sorry for disturb you
friend from Tanzania
Comment by Bernadetha | July 25, 2007
Thanks Celine,
I’ve amended the recipe, sorry for the typing error.
Blessings!
Rose
Comment by rose | July 25, 2007
hi Bernadetha,
Most of my recipes are in ozs, so for easy conversion I use an equivalent of 30gm for every 1 oz stated. My son has put up a Standard Conversion Tables which I hope you will find useful.
Blessing!
Rose
Comment by rose | July 25, 2007
you are so wonderful for sharing recipe i am a nigerian and ireally do appreciate people like you pls can you send me a standard recipe for rich moist pound cake for a birthday cake.
Comment by rita | October 11, 2007
I like to thank God for your testimony about your healing, God is faithful. As you decided to share your recipes worlwide through your website, may God continually bless you. Please feel free to send me more of your recipes especially on cakes and cake decorations as I long to become a professional by the grace of God.
Remain blessed
Mrs. Doris Odili
From Lagos, Nigeria
Comment by Doris Odili | October 25, 2007
If you can get the butter from a good old fashioned dairy with their own cows it has a very much more buttery taste. I am in England, and born in Coronation year of 1953, so this recipe was wonderful with “strong” butter. Modern methods and supermarket bought butter leaves it a bit bland. I find to buy supermarket butter and let it go past the sell by date until it has almost a cheese smell makes a real buttery taste cake. Up until the 60s, you could tinned butter, which also works well, and I think you can still get it in hot asian countries. I am going to try this recipe, as it used more eggs than an English “butter” cake, which we call “Rich” Victoria sponge. A Victoris sponge is somewhat lighter. I believe this is near to an English Madeira cake.
Comment by David | November 22, 2007
Hi David,
Thanks for sharing. Do appreciate your feedback upon trying out the butter cake.
God bless!
Rose
Comment by rose | December 2, 2007
Dear Mrs Odili,
I thank God for another wonderful friend who is so encouraging. May the Lord fulfil your heart’s desire and richly bless you that you will be a blessing to others. I’m not a professional but like many others, I learnt thro trial and errors. I will try to put up more recipes for cakes but please forgive me if I am unable to answer all your queries as I have not baked for quite some time.
Blessings!
Rose
Comment by rose | December 2, 2007
Dear Aunty Rosie,
How are you? Hope you are well by the Grace Of God. First of all thank you for this wonderful site its useful for me and many others who love cooking.
For this butter cake recipe I cant seem to find golden syrup in France, can I do without it. As for the Suji Cookie recipe is it done without semolina? Sorry for troubling you. Thank you again and may God’s blessing be always be with you.
Liza
Comment by Liza Vignes Scaglia | December 9, 2007
Dear Rose,
Thank you for your wonderful recipes which I just found out on your website when googled for steamed yam cake. The steamed yam cake is indeed so good that I am doing it again for a second time this week.
I am hoping to make kueh paitee but I do not have the metal mould. Do you have any idea where I can get it? I am currently living in Atlanta, Georgia.
May the good Lord bless you richly and give you good health!
Valerie
Comment by Valerie Yi | January 26, 2008
Thanks for your emcoragement on baking and cooking.
I will like to know how to make a fondant cake, please kindly send me the recipe.
Thank you and God bless you.
Comment by adepoju florence | April 30, 2008
What is golden syrup?
Comment by kerry | May 6, 2008
Hi! Aunty Rose, this is my first visit in your wed. i’m looking in your butter cake recipes but do i have to input the baking powder and baking soda? cause when i see the bakery book mostly we need to add the about ingredient.
i’m the new cooker just want to make some cakes for my litter girls hopefully Aunty Rose can give me some guide line please.
Comment by Kim Lee | May 27, 2008
Dear Rose,
hoping u r fine n doing well.how can we stop drying of fruit cakes? i want cake little bit moist.
regards,
ravi.
Comment by ravi | June 3, 2008
hello dear, will like to know your address .i want to have a basic training on cake baking
Comment by ezy | October 30, 2008
Dear Rose, thank you very much for sharing your recipes online. It is so amazing that we now can search and share recipes online, rather than using the conventional methods of asking relatives or buying recipe books. I have tried your recipe and the cake turned out exactly like how I liked butter cakes to be - rich and moist. I made a slight error by using all the castor sugar while creaming butter with sugar. Then I had no more sugar left to beat the egg whites with. I end up had to put in additional 2 tsp of castor sugar to beat the egg whites to stiff peak. The only thing I need to improve, is the top crust layer of the cake which is a little hard and dry. If you could give me some pointers on how to achieve a moist and soft cake top crust, that would be very much appreciated. Take care and may God always bless you with good health.
Regards,
Marlin from Singapore
Comment by Marlin | February 18, 2010