I am talking about ingredients first because I foresee questions regarding the minimum quality of butter to be used in this recipe. If that is you, fear no more! I used discounted butter that is on the cheaper end of the range not just because I am on a budget (heh!), but also to ensure that it has at least a satisfactory level of quality regardless of what butter you use! ]
The next thing I would like to bring up is that I am using baking powder and not the whipping of egg whites method. I am doing so because it does the job equally well in my opinion, and saves a lot of time and effort.
Next up, the taste and texture.
My take on the butter cake is that it must be buttery but not too, and not too sweet! It should be something that is easy to go with tea and doesn’t leave a greasy after taste when you are done. It is achieved exactly here in this recipe and you can try it! I also served them in bite size portions to go with tea, we all know how important tea is!
By the way, it tastes better overnight! Do not ever refrigerate it though, or it will lose its flavour!
For the texture, it is moist and slightly dense yet nicely spongey. It is towards the soft side! If your cake comes out very dry, you might have over baked it!
For the method, I am just going to talk about the minimization of air bubbles before I become too naggy!
- Ensure that you do not overmix so that you incorporate as little air bubbles as possible.
- Make sure to mix your baking powder and plain flour well before sifting them to ensure good distribution.
- Hit the pan against the counter a good few times before loading it into the oven to dislodge as many air bubbles as possible.