Butter Cake Recipe

We measure the sour cream and milk and leave them, and the eggs, to stand at room temperature while the butter softens. If your oven cooks unevenly, rotate the cake half way through the baking time to promote even browning.

Preparation time: about 35 minutes (excludes baking time)

Serves about 8-10.

We use a 250ml measuring cup for all of our recipes.

225g (1 1/2 cups) self-raising flour

75g (1/2 cup) plain flour

150g butter, chopped and softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)

226g (1 cup) caster sugar (superfine sugar)

1 1/2 teaspoons (7 1/2ml) vanilla extract

3 large eggs (we use eggs with a minimum weight of 59g)

83g (1/3 cup) sour cream (about 35 percent fat)

166ml (2/3 cup) milk

Preheat oven to 150 degrees Celsius (140 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower half of the oven so that the top of the cake will be in the centre of the oven.

Grease the side and base of a 20cm diameter (top inside measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper.

Combine self-raising flour and plain flour in a medium bowl and set aside.

Using an electric mixer or electric hand-held beaters on low speed, beat the butter, sugar and vanilla together in a large bowl.

Increase speed to medium once the sugar is incorporated. Stop the machine once or twice during beating to scrape down the side and base of the bowl with a spatula. Beat the mixture until it is pale and creamy (about five minutes).

Don't rush the addition of the eggs as the mixture will be more likely to separate and develop a curdled appearance. Add the first egg to the butter mixture and beat on medium speed for about one minute. Repeat with the second egg. Stop the machine and scrape down the side and base of the bowl. Add the remaining egg, beating on medium speed for about one minute. © exclusivelyfood.com.au