Building Blocks: Basic Butter Cake

This is a classic butter cake that may be flavored as per choice and can be used with a variety of frosting or filling (chocolate ganache, fruit preserves, different glazes, lemon curd, whipped cream etc.) or a simple serving of ice cream and some fruits. What makes it a building block though is that this recipe is versatile enough to act as an individual layer in a variety of layered cakes. If nothing else, bake it for some blissful coffee times. This recipe has been adapted from one of the staple baking blogs, joy of baking.

Ingredients: Makes a 9″ double layered cake serving 10-12 people for dessert
6 large egg yolks (i.e. the yellow part) ( you can use the remaining egg whites either to make omelets or to use in mousse/buttercream frosting etc)
1 cup (8 Oz) milk
2 tsp vanilla extract (if you want to add another flavoring to the butter cake then make it 1tsp of vanilla and 1 tsp of the other flavoring)
3 cups sifted cake flour (or substitute with all purpose flour)
1.5 cups granulated sugar
3 tsp baking powder
3/4 tsp salt
10 tbsp unsalted butter at room temperature and cut into pieces

1. Preheat oven to 350 F.  Spray a 9″ pan Bakers Joy (or coat with butter and dust with flour) and set aside.
2. Lightly mix the egg yolks, 1/4 cup milk and vanilla (orother flavor) extract.
3. Using a mixer (hand/electric or blender whisk) mix the flour, sugar, baking powder and salt on low speed for 20-30 secs.  Add the butter and remaining 3/4 cup milk.  Mix on low speed until the dry ingredients are moistened.
4. Then increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake’s structure.  Scrape down the sides of the bowl.  Now, gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
5.Pour the batter into the prepared pan.  Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
6. Cool the cakes in the pan for about 10 mins and then take them out of the pan and let cool completely. To prevent splitting, reinvert cakes so that tops are right side up.

 

 

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