I’ve said it before, and I’ll say it again.

It’s not easy to bake, it’s almost like science. I can’t stand how people make it seem so easy. Fine, I’ll admit, I’m just jealous. I always believe that the simpler a dish looks, the more difficult it is to create it. It appears that I often have difficulty cooking/baking items that seems like child’s play. This includes curry, cupcakes, cookies. But really, what I hope to master is a good butter cake.

Butter cake doesn’t comprise of much: it requires few and simple ingredients, which don’t cost much at the store. So that’s one hurdle down. One of its variations which is a lot more difficult (and requires so much more eggs) is a Sugee Cake or Semolina Butter Cake. But that’s for another time.


That was baked by Andrew’s mother for his birthday 🙂 It was really yummy – the flavours aren’t overwhelming, pretty moderate in fact. The icing was just right – neither too sweet, hard, or in a liquid form. Why get a $50 birthday cake, when you have this? But the toughest part about baking a cake is to make sure it doesn’t dry out.


The finished product! 🙂

Thankfully, I got a copy of the recipe – it’s from the Australian Women’s Weekly. I had such good memories of the cake (and company, of course) that I tried my hand at it a few weeks back. I should have let the icing rest for a while more – it wasn’t as good as I wanted it to be. I reduced the sugar by about 20-30g and it still worked well. Do take into consideration the sweetness of the icing sugar when measuring your ingredients!


Prep time 20 minutes 
Cook time 30-40 minutes (depending on your oven) 

125g butter
1/2 teaspoon vanilla
1/2 cup castor  sugar
2 eggs
1 and 1/2 cups self-raising flour
1/3 cup milk

  • Have butter at room temperature, beat butter with vanilla until light and creamy.
  • Add sugar, beat until light and fluffy.
  • Add eggs one at a time, beating well after each addition
  • Stir in half the sifted flour with half the milk, stir until combined.
  • Add remaining milk and flour, stir in lightly, then beat lightly until mixture is smooth.
  • Spread onto greased tin.
  • Cooking times are the same as for packet butter cake mix.

Vienna cream
125g butter
1 and 1/2 cups icing sugar
2 tbsp milk

  • Have butter and milk and room temperature.
  • Place butter in small bowl of electric mixer, beat until butter is as white as possible.
  • Gradually add about half the sifted icing sugar, beating constantly.
  • Add milk gradually then gradually beat in the remaining icing sugar mixture (It should be smooth and easy to spread with a spatula).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: