Butter Cake

I did some baking experiments with the butter bundt cake recipe on different pans and quite interestingly, it came out with different results. Also, I modified the recipe a little to give the cake a softer texture (also cause I don't have a proper bundt pan at the moment).

Mind the crumbs.

The recipe is as follows:

120g of margarine
120g of sugar
4 medium sized eggs
40ml of milk
1/4tsp of salt
150g of all purpose flour
1 tsp of custard powder
1 tsp of baking powder

Directions:

Preheat the oven to approx. 170degC or 350degF. Sieve the all purpose flour, custard powder and baking powder together and keep aside. Cream margarine, sugar and salt until fluffy. Add in the eggs, one at a time until well mixed; followed by the milk. Gradually add in the flour and mix well. Check for a soft dropping consistency (mixture falling from the spoon when held downwards), if the batter is too stiff, add a tbsp of milk & mix the batter well.

Note: Remember not to over beat the batter (your cake will look like it has chicken pox on the surface after it is baked esp if you use the round cake pans)

I made 2 rounds of the same batter which was divided into 3 different pans; 1) loaf tin with 1 full batter and 2) 9" round cake pan & 3) 7" round cake pan, divided between 1 full batter. My verdict, 3 options, 1) the loaf tin works better as a casual coffee cake, 2) a full batter for the 9" cake pan (option of having filling or no filling) or 3) 2 x 7" round cake pans (only if you decide to have a filling for the cake, if not, do not bother wasting time with this).

Final outcome from the loaf tin.

The loaf tin requires a longer baking time, approx. 40-45mins whereas, the 7" round cake pan require approx. 25-30mins of bake time. The 9" round cake pan can be used as well with a baking time of approx. 35-40mins, but I strongly recommend that a full batter be used.