Why did I title this butter cake (Thai)? Because the original recipe was in Thai and it was a rave over facebook, so I had to give this a try and I ended up loving this recipe for how delicate the crumb of this cake is and how moist it stayed over a few days in the fridge. The icing on the cake is, it is simple to make, there is no need to separate the eggs and I used only a few bowls to combine the ingredients. Less washing of course and that’s a bonus, isn’t it? Enough said, now to the recipe.
(makes a standard loaf tin)
- 200g flour
- 200g unsalted butter at room temperature
- 150ml milk
- 80g icing sugar
- 60g caster sugar
- 50g milk powder
- 3 large eggs at room temperature
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- Preheat the oven to 150 degrees C and line the base of a loaf tin with baking paper.
- Sift flour, icing sugar, milk powder, baking powder and salt into a large mixing bowl.
- In a large measuring cup or a container that allows you to pour liquid slowly, beat milk, eggs and vanilla extract together.
- With a mixer fitted with a paddle attachment, beat butter and castor sugar together until light and fluffy.
- Add the egg mixture very slowly, stopping regularly to allow the butter and egg mixture to combine well. This will require some patience and time, so do not rush this step.
- Add the flour mixture in 3 additions, mixing till well combined.
- Pour the batter into the prepared loaf tin and run a chopstick through the batter to remove air bubbles.
- Bake in preheated oven of 150 degrees C for about 70 minutes or until a skewer comes out clean when it is inserted into the centre of the cake.
- Remove from oven and leave to chill in fridge and best eaten the day after it is baked.