This article delves into the history, simplicity, and versatility of butter cake, a beloved dessert enjoyed worldwide. From its origins in the English pound cake to modern variations, the text explores the key ingredients, baking techniques, and common pitfalls to avoid. The author shares a cherished family recipe for orange butter cake, offering a personal touch to this timeless treat.
Moist and soft, old-fashioned butter cake can do no wrong, judging from the number of people who love its taste. Simple and easy to make, the quintessential American butter cake recipe has travelled far and wide with people around the world guarding family recipes they hold dear. Origins of butter cake can be found in the English pound cake – a rich treat calling for equal measurements of butter, sugar, eggs and flour.
Online articles tell the story of an American baker of German origin, in the 1930s, who mistakenly reversed the proportions of butter and flour, which resulted in a soft, fluffy butter cake.Some butter cake recipes are reminiscent of the pound cake, relying on butter, sugar, eggs, flour and a leavening agent, then there are those calling for the addition of buttermilk or milk. All a budding baker has to do is follow the steps required, pop the baking tin into the oven and wait for the cake to bake. Having said that, failed attempts at baking an edible cake have resulted in some shying away from ever trying again. Unfamiliarity with oven settings and temperature required for baking as well as too much liquid are among reasons for the failures. Depending on oven type – convection, microwave, gas, combi or toaster – the baking temperature can vary from either 170ºC, 160ºC to 150ºC, so it is best to get acquainted with your oven. Butter cakes have been a part of my childhood years with my mum Rose Melton going to great lengths to prettify her butter cakes for her children’s birthday parties. Once she had perfected her cakes, they became the interest of neighbours and friends, who would ask for her help to bake them a cake or two. With a basic butter cake recipe and a little know-how, one can add chocolate, dried fruits and even oranges for it to take on a totally new flavour. The orange butter cake recipe I share here is something mum and I worked on, making it a personal favourite. The butter should be at room temperature. Using a grater, zest an orange by carefully avoiding the white pith. Add zest to the flour. Add orange zest and orange peel into the bowl of self-raising flour. Using a fork or whisk, mix the orange zest and peel so these are evenly distributed and coated with flour. Set aside. Add one teaspoon castor sugar to the juice and stir. Use fresh orange juice for this butter cake recipe. Cream both ingredients using a hand or stand mixer for about two to three minutes, on medium speed, until light and fluffy. Slowly add egg mixture, bit by bit, to the butter and sugar. Slowly add the flour, a tablespoon at a time. Once the flour is fully incorporated, drizzle orange juice to the mixing bowl and beat until combined. Bake at 170ºC for about 40 or 45 minutes (depending on your oven). Remove from the oven and allow to cool down for an hour
Butter Cake Baking Recipe History Orange Cake Dessert
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