Easy Self-Raising Flour Butter Cake with Cheddar Cheese
Give the basic butter cake a twist with a slice of cheddar cheese. Here’s the recipe:
Ingredients:
110g salted butter (room temperature)
80g castor sugar (do not reduce anymore, it’s not that sweet)
2 medium eggs
A dash of vanilla essence
140g self-rising flour (sift it)
80ml milk
1 or 2 slices of cheddar cheese
Steps:
All the mixing with the mixer is done at speed 1.
1. Cream butter and sugar until white and creamy.
2. Add eggs and beat for about 2 minutes.
3. Add vanilla essence and beat for another 1 minute.
4. Gradually fold in self-rising flour, milk, and shredded cheddar cheese. Do not overmix.
5. Get ready a greased/lined baking tin. I’m using a 500ml baking tin. It’s actually not enough to fit all the batter. Using an 800ml baking tin would be just nice.
6. Bake in a preheated oven at 160 degrees Celsius for 40-45 minutes. If you are using cupcake moulds, then bake for 20 minutes.
7. Leave it to cool before cutting so that it’s not crumbly. Leaving it overnight would be ideal.
Easy Self-Raising Flour Honey Butter Cake (Small Portion Recipe)
I was supposed to be making a basic butter cake, but made a last-minute decision to add honey to it. However, I didn’t expect it to turn out well. This is a small-portion cake recipe that is suitable for 1-3 pax. Double or triple it if you want.
Ingredients:
40g room temperature salted butter
20g castor sugar
A splash of vanilla essence
1 large egg
40g self-rising flour
30ml evaporated milk
1 tbsp honey
Instructions:
1. Use speed 1. Beat butter and sugar for 2 minutes until smooth, white, and creamy.
2. Add vanilla essence and egg. Use speed 1. Beat for 3 minutes until incorporated, white, and fluffy.
3. Sift in the self-rising flour and fold with a spatula until partially incorporated.
4. Add evaporated milk and honey. Fold in until everything is well-mixed. Do not overmix.
5. Pour the batter into the baking vessel of your choice. I’m using a glass container (approx. 11cm in diameter, 4cm in height).
6. Bake in a preheated oven at 160 degrees Celsius for 35-40 minutes. Adjust the timing according to your oven temperament and also your baking vessel. Baking tin might need shorter baking time.
7. After it’s baked, leave it to cool before cutting and serving. Best to leave it overnight.
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