Nothing beats a warm, soft bite of fluffy Sri Lankan butter cake. Its a staple that every local bakery; and I mean Every local bakery, will have butter cake on the menu. At a glance, butter cake is basically like a pound cake, but somehow, softer and lighter. This butter cake recipe makes a tiny 6 inch cake, but the quantities can be doubled or tripled to make larger cakes.
- 75g butter
- 100g sugar
- 2 eggs
- 100g self-rising flour
- 1/4 tsp baking powder
- 1 tsp vanilla extract
- 40g yogurt
1. Preheat the oven to 180C.
2. In a clean dry bowl, beat butter with an electric beater for at least 6-8 minutes, until its fluffy and has increased in quantity.
3. Add sugar, and whisk until the sugar is creamed in with the butter and mixture has lightened in colour and texture.
4. Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
5. Add yogurt and vanilla extract, and mix till combined.
6. Sift the flour and baking powder together. Then gently fold it into the cake batter. Do not overwork the batter once the flour has been added.
7. Pour the batter in to a baking tin lined with baking paper and bake for 30-35 minutes, until an inserted skewer comes out clean. The top should be beautifully risen, golden brown, and bounce back when pressed lightly. The baking time could differ as all ovens do not heat the same way.