Monday, May 4, 2015

Butter Cake (recipe no 1)

I baked this cake in an 81/2 inch cake pan, the batter was too much for an 81/2 inch pan that's why I had to bake this cake for longer time then it's baking time. In the picture you can see from bottom to up cake colour is little fading brown that's just because of too high cake being baked longer time without burning, this cake tastes great and if you are baking in an eight inch pan just divide batter into two pans. 
Here is a great news :) from today on wards I will try to post my recipes with a "DHIVEHI" recipe card so that any Maldivian who cant understand English can try my recipes. 

Ingredients
1 cup (227grms) unsalted butter, softened
2 cups sugar
5 eggs
2 teaspoons vanilla essence
3 cups all-purpose flour
3 tablespoon milk powder
11/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
Method:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, milk powder, baking powder and salt, add to creamed mixture alternately with milk, beating well after each addition.
2. Pour into a greased and floured 10-in. pan. Bake at 160 C for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edges of pan. Invert cake onto a wire rack over waxed or baking paper.


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May 9 ga feshey alhuganduge cooking class ga baiverivumah 7709426 aa gulhuhvaa.. cooking class aa behey dhivehi tafseel tireegai evanee eve. 

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