Butter Cake

This recipe produces a light, delicate and fluffy buttercake unlike some buttercakes which can be dense and a bit dry. I think it's a cross between a sponge and a buttercake which lends itself to being filled with cream and topped with buttercream or ganache, made into a multi layered cake or just left plain.

Note: I've used eggs from an 800 gm carton of 12 eggs.
Note: If making lamingtons use 5 eggs, 250 gms Butter, 250 gms Caster Sugar, 250 gms Self Raising Flour and 1 & 1/4 tspns Baking Powder

Pre heat oven 160 deg fan forced. Grease and paper line 20cm round baking tin or swiss roll tin if making a multi layered cake or lamingtons.

4 Eggs
200 gms Butter softened and diced
200 gms Caster Sugar
200 gms Self Raising Flour
5 gms Baking Powder

Insert Kneading Blade
Add eggs
Sp5:10sec
Add all other ingredients in order listed
Sp6:15sec to combine ingredients
Sp11:1min 30 or until mixture is smooth, scraping bowl with spatula as required

Spoon mixture into baking tin and smooth surface with spatula.

Bake 25-30 mins or until done when tested. I baked in a Swiss roll tin for 28 minutes. A cake tin will take a little bit longer.

Cool on wire rack.

Decorate as desired.