Here i give you the recipe, for the basic butter cake with variations( for an 8 ounce cake.)

2 oz butter(50 gm butter)

2 oz sugar

2 oz.flour

1 egg

1/4 tsp.baking powder

1/2 tsp.vanilla essence

a pinch of salt

Cream butter and sugar.

Separate the egg white,add the salt, and beat white till stiff.

Sift the flour with the baking powder.

Add yolk to the creamed mixture,beat well fold in the flour and egg white.

Mix well and bake in a moderate oven(175-180 degrees) for 20 mins,or till a skewer inserted comes out clean.

Chocolate Cake:The flour must be reduced,and cocoa added in its oz.flour and 1/2 oz cocoa(2 oz quantity)

Lemon/Lime Cake:Add a tsp.of the juice,and  pinch or two of the rind.

Orange Cake:Add an extra tsp.of flour.with the juice and rind.

Marble Cake:Divide into colors you like.Put in a spoon of each color into the tray.

Ribbon Cake:Put the mixture in layers or bake different layers and ice.

Coconut Cake:Reduce flour as for chocolate cake and replace with dessicated coconut.

Caramel Cake:Add a tblsp.of caramel syrup

Butterscotch Cake:1 tsp.butter and 1 oz demerera sugar caramelised,and the syrup added to the basic.

Likewise you can go wild with your innovations and creations…!


7 thoughts on “BASIC BUTTER CAKE

  1. I don’t see how many eggs to use. Please if you could let me know would appreciate it. Would love to make it as soon as I get the right amount of eggs used. Thanks.


  2. Hi,
    This looks like a really great cake! Wanted to ask you; do you fold in the flour and egg white alternately. What do you end with, the egg white or the flour. I am a little confused, don’t want to goof up. Also, what size tin do you recommend? Thanks!


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