Preparation: 20 minutes | Cooking: 40- 45 minutes
Ingredients:
Butter Cake:
Icing:
Chocolate Icing:
Fruit (garnishes):
Method:
Butter Cake
Icing:
Chocolate Icing:
Fruit:
Ingredients:
Butter Cake:
- 250g Butter, room temperature (chopped)
- 315g (1 1/2 cups) Caster Sugar
- 2 teaspoons vanilla essence
- eggs4 eggs
- 190g (1 1/4 cups) Self Raising Flour
- 190g (1 1/4 cups) Plain Flour
- 185mL (3/4 cups) Milk
- Melted butter (to grease pan)
Icing:
- 2 tablespoons butter, softened
- 1 cup Icing Sugar
- 1 tablespoon water or milk
Chocolate Icing:
- Cooking chocolate, melted
Fruit (garnishes):
- Strawberries
- Blueberries
- Raspberries
- Any fruit or topping you desire can be added to the cake
Method:
Butter Cake
- Preheat oven to 180 degrees Celsius.
- Use an electric beater to beat butter, sugar and vanilla essence in a large bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Use a large metal spoon to fold the combined flour and milk into the butter mixture until well combined.
- Brush a baking/ cake pan with melted butter to lightly grease. Line the base and sides with non- stick baking paper.
- Spoon the mixture into the prepared pan and use the back of a spoon to smooth the surface.
- Bake in oven for 40- 45 minutes or until a skewer inserted into the centre comes out clean.
- Set aside in pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely.
Icing:
- Melt butter and combine with icing sugar until well combined.
- Add 1 tablespoon of water or milk to the butter and icing sugar mixture until combined.
- Spread onto cake once it has completely cooled down.
Chocolate Icing:
- Place at least half a block of cooking chocolate into a heatproof bowl over a simmering bowl of water.
- Stir until all chocolate is fully melted.
- Take off heat, too cool.
- Spread onto cake once it has completely cooled down.
Fruit:
- Chop up desired fruit or toppings and garnish the top of the cake.