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My take on the Butter Cake! Buttery yet not greasy, moist yet soft, it leaves a pleasant and light aftertaste, perfect to go with tea! Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper. Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
Combine the beaten eggs and butter sugar mixture and mix all ingredients well. Also add the milk and vanilla extract to the egg butter sugar mixture, and mix well to combine. If you are using yellow food color, you may add the food color also to the milk.
With a mixer, cream butter, shortening and extracts together. Add sugar, a cup at a time. Add eggs, 1 at a time, beating after each addition. (I keep the mixer on low and keep it running through the course of adding the ingredients) Add salt and baking powder.
cup butter, softened (two sticks, no substitutions!) AMT. PER SERVING % DAILY VALUE Cream sugar and softened butter until smooth. Add eggs in 1 at a time, mixing well between each addition. sift in 1 1/2 cups cake flour, and combine. Add heavy cream to mixture, stir in well. sift in the remaining 1 1/2 cups cake flour and combine until smooth.
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