1 block butter = 250 gm (best brand SCS or Golden Churn)
230 gm castor sugar
4 eggs (find the biggest egg you can)
250 self-raising flour
2 tsp vanilla essence
about 6 tbsp UHT milk
Heat oven to 180 deg C. Line cake tin, size about 8 inches in diameter. In a mixer, beat butter and sugar till white and fluffy. Add in eggs one at a time, alternating with flour. Add vanilla essence to milk and mix in. Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk. Pour into baking tin and bake for about 50 mins.
Tadaaa… the golden butter cake.
To avoid your cake cracking, make sure your batter is a little less than half the height of your cake tin. Do not attempt to put all into one cake tin if the quantity is too much or you will end up with cracked surface, uncooked middle and very hard crusts or even burnt. Leave whatever quantity behind and make a baby cake. Or cupcakes.
Bake some of these cakes for Chinese New Year. Practise now so that you are more adept by Chinese New Year which is exactly a week away. People loves butter cake on Chinese New Year. I don’t know why but they just do. Don’t bother buying those lousy ones made with butter essence which leaves a sickening flavour in your mouth.
I have a lot of variants of cakes like green tea cake, chempedak cake, banana cake, orange cake, marble pound cake, all using the above recipe.