Warning: A bit lengthy post, if you dont have time, please scroll down to the recipe.
Have you ever come across people telling you “do I know you, you look very familiar…you look like or you remind me of my friend / neighbor / colleague / niece or at times somebody on TV (wait..if it was said years ago, when only a few channels were there and only a selected few got to be on TV, I would have been on cloud nine, but these days with “n” number of channels and with reality shows, almost everyone is there on TV, and am actually kinda amused to hear these phrases ;) ). However, I do come across such people and that too very frequently. Honestly, after a certain point of time, I wasn’t very happy with such remarks. In this age and time when everybody is trying to be “different” or “unique”, I didnt enjoy having a very common/familiar face. I used to think why didnt I have any “exclusivity”. Btw, it doesn’t mean that I haven’t told anyone the same thing, I sure have ;) But these days am a bit careful though.
But then I thought, I’ve to make peace with it because it will happen again, as long as I keep meeting new people. I was thinking, though I may look similar to somebody else, it doesn’t mean I’m not unique, right? So these days, I dont mind being told that I look familiar. I began to think about it in a different way. I started listing the positives of having a familiar face. For instance, when you see a familiar face…it helps in initial ice breaking, you create a feeling of being approachable, you feel more comfortable talking, it helps if you are in marketing or politics etc. See..the list goes on :) So next time if you see me and you think that I remind you of somebody, go ahead & tell me…I dont mind it (as long as you have good memories associated with that person ;) ). Ohhh yes..other day Miriam told me that when she sees a blonde cheerleader in a soap, it reminds her of me. I liked it, after all, a cheerleader right ;)?
Ok, now you might be wondering why am I saying all these things here…yes, I’m coming to that. This butter cake is a plain cake and I’ve already posted many plain cake recipes here. So there is a chance you might think, ‘hey doesn’t this look like the cinnamon teacake, citrus teacake, five minute cake, white choc mud cake that she has already posted?’. Yes, it might look similar, but then each of these cakes taste different. Their flavor is different and each cake pleasures/treats your taste buds differently. See..that’s what I was trying to say, though things might look the same, it doesn’t mean they lack exclusivity. But on the other hand, similarity helps. For example, if you’ve tried the cinnamon teacake from here and you liked it, you might be thinking “hey I like that cinnamon cake and this one looks similar, so it must be good, let me try” ;)
If you ask me what’s the unique feature of this cake…after having the first bite of this cake, what I thought was, yes this one has the perfect homemade cake taste. Its because the cake we made back home tasted similar to his. There was no cinnamon, nutmeg or lemon then, just good old vanilla. Moreover this cake is utterly butterly moist too :). Also its a breeze to make this cake, just dump all ingredients together and beat it it. You are ready to go … Hope you too will like this.
Wait…I didn’t ask you, so whose fan are you “familiarity” or “exclusivity” ? :)
Please check out the picture of butter cake made by Anupama, based on the above recipe. Thanks a lot Anupama :)
Here goes the recipe…
- Butter – 125 gm, softened
- Vanilla essence – 1 tsp
- Caster sugar – 1 1/4 cups, (275 gm)
- Eggs – 3, at room temp
- Plain flour – 1 cup, (150 gm)
- Self-raising flour – 1/2 cup, (75 gm)
- Bicarbonate of soda – 1/4 tsp
- Milk – 1/2 cup (125 ml) at room temp
Preheat oven to 180 C, 10 mins before baking. Grease a deep 20 cm/8 inch round cake tin; line base with baking paper. Beat ingredients in medium bowl on low speed with electric mixer until just combined. Beat on medium speed until mixture is smooth and changed to a paler colour. Pour mixture into prepared pan.
Bake cake in the preheated oven for 40-50 mins or until the skewer inserted comes out clean. Stand cake 5 minutes then turn onto wire rack; turn cake top-side up to cool. Dust cake with a little sifted icing sugar, if desired.
Notes: The batter might look curdled, but its ok, go ahead and bake it. If you want a caramel flavor, substitute 1 1/3 cups (275 gm) firmly packed brown sugar for the caster sugar.
Baking Alternative: If you dont have an oven/MW and still want to bake the cake, it’s possible :). You can bake this in a pressure cooker. Suchitra, one of the dear readers of this space, tried baking it in a pressure cooker and it came out well. She was kind enough to share the method here. Please do check her comment in the comments section for the details. Thanks again Suchitra :)
Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
Recipe source: Cooking Class Cakes by The Australian Women’s Weekly Magazine