Butter Cake (with President French Butter)

Butter cake is a classic favourite that is loved for its soft, tender crumb and rich buttery flavour. Simple yet delicious, it pairs perfectly with a cup of tea or coffee and is suitable for everything from afternoon snacks to special occasions.

For our recipe, we have used President French Butter - Unsalted provided to us by one of our partners, Standard & Origin (S&O). This butter has a rich and creamy taste making it suitable for spreading, baking and cooking. Its smooth texture and quality flavour help create a soft, moist cake with a delicious buttery aroma.

If you can’t find President French Butter - Unsalted from a shop near you, contact 301 5533 or 301 5522.

Serving Size: 7inch cake

Ingredients:

• 125 g President French Butter - Unsalted
• 125 g flour
• 1 tsp baking powder
• ¼ tsp salt
• 125 g sugar
• 2 eggs
• 1 tsp vanilla essence
• 4 tbsp milk

Instructions:

1. First, allow 125g President French Butter - Unsalted to soften at room temperature. Do not let it melt. For us, this took about 1 hour and 30 minutes, though the time may vary depending on how cold the butter is. You'll know it's ready when you can easily press it and leave an indent.
2. While the butter softens, sift 125g flour, 1 tsp baking powder, and ¼ tsp salt into a medium-sized bowl. Set aside.
3. Add 125g sugar to a blender and blend for 5 seconds. Stir with a spoon, then blend for another 5 seconds. Set aside.
4. Place the softened butter into a large mixing bowl and beat using an electric hand mixer on low speed for about 1 minute until smooth.
5. Add the sugar to the butter in three parts, mixing well after each addition. Scrape down the sides of the bowl between additions. This entire step should take less than 4 minutes.
6. Increase the mixer speed to medium and beat for about 3 minutes, or until the mixture becomes lighter and fluffier. Scrape down the sides of the bowl occasionally to ensure even mixing.
7. Add 1 egg and beat on low speed until incorporated. Add the second egg and beat again until combined. Then add 1 tsp vanilla essence and mix until incorporated. Each addition should take about 20 seconds.
8. Preheat the oven to 175 degrees Celsius for 10 minutes.
9. Add about one-quarter of the flour mixture to the butter mixture and gently fold it in using a spatula. Then add 1 tbsp milk and fold again until combined.
10. Repeat the process by adding another portion of the flour mixture, followed by 1 tbsp milk, folding gently after each addition.
11. Add another portion of the flour mixture, followed by 1 tbsp milk, folding gently until combined.
12. Finally, add the last 1 tbsp milk and fold until incorporated. Then add the remaining flour mixture and gently fold until no dry flour remains. The flour mixture should be the last ingredient added.
13. Pour the batter into a 7-inch round baking tray lined with baking paper. Smooth the top using a spatula or spoon.
14. Place the tray on the middle rack of the preheated oven and bake at 175 degrees Celsius for about 30 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
15. Remove from the oven and allow the cake to cool in the tray for about 10 minutes. Then turn it out onto a plate, slice, and serve while still warm.