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The classic version of butter cake has a set weight ratio of 1 sugar: 1 butter: 1 flour :1 eggs. This means if you use 250g of butter you’re going to use the same amount of sugar, flour, and eggs by weight. The cake recipe you see here is my adapted version of the classic butter cake. True and tested many times.
Grease the pan with Butter and cover with flour. Pour the three mixtures alternately into the pan and bake for 20 minutes at 200 degrees centigrade temperature. Beat Butter and Icing sugar (add sugar gradually) until soft and creamy. Add Milk, Almond Essence or
For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment. Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes (the mixture should be almost white in colour).
This easy recipe yields sweet and buttery cake with simple ingredients! Preheat the oven to 375°F (190°C). Lightly grease the pan (loaf pan, mini loaf pan, 8×8-inch or 9×9-inch square pan, round pan) with some butter.
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