Flo's Fine Butter Cake

Saw this at Florence's blog, looked devine and bookmark it to make for M.




We liked it and definitely a keeper, tks Florence. I'll be making another soon with golden churn butter and this time with the oven temperature not so high!! ha ha ha


Ingredients

150g golden churn butter (tin) or unsalted butter, room temperature
1 tbsp corn oil
110g sugar
1/3 tsp salt
1/2 tsp vanilla paste or 1 tsp vanilla essence
1/2 tsp butter essence (optional)
3 eggs
140g cake flour
40g corn starch
1/3 tsp baking powder
3 tbsp whipping cream (or milk)


Method:

1. Pre-heat oven to 180C degrees.
   
2. Mix cake flour, corn starch and baking powder together. Sieve twice into a large mixing bowl.
   
3. Cream butter, oil, sugar, vanilla and salt till pale and fluffy.
   
4. Beat in eggs one at time, beat well after each addition.
   
5. Add in the flour mixture and mix at low speed till well blended.
   
6. Stir in the whipping cream.
   
7. Pour batter into a lined loaf pan and bake for 35 - 45 minutes or until skewer in the centre comes out clean.
   
8. TIP - After 10 - 12 minutes in the oven, remove it and make a length-wise cut on the surface of the batter with a knife so that the cake will "explode" nicely with a neat line in the middle.
   

Bench notes - Cake tastes even better the next day so resist the temptation if you can!!