BUTTER CAKE

I have several recipes of Butter Cake but I found this one to be the best. It’s moist, buttery and soft. - its definitely a winner! Butter Cake is always my first choice when I have to make something for guests coming for tea!

Ingredients:

200 gm Butter  softened – (1 full cup)185 gm /5 oz Castor Sugar- (1 ½ cups full)
1 tsp Vanilla Essence
A pinch of Salt
6 Egg separated

½ tsp cream of tartar (optional)

1 tbsp Milk
165 gm/ 5 oz Flour – (2 level cups)
2 tsp Baking Powder

Method:

·         Preheat oven at 180^oC. Grease and line the 8" baking pan. ( For this recipe I sometimes use two pans- a loaf pan and a 6” square pan, so the cake lasts longer!!)

·         Sift together the flour and baking powder.

·         Beat the butter with a hand mixer till soft. Then add the sugar, salt and vanilla essence and beat until creamy and light.

·         Separate egg yolks from the whites and add in egg yolks, one at a time and beat after each addition.  Add in the milk and mix well.

·         Now fold in the sifted flour – a spoon at a time until well mixed.

·         Take a separate bowl, rinse in water and whisk the egg whites in it along with the cream of tartar ( this will help the whites to stay stiff and foamy- but this is optional - the cake will still be light).  Whisk till foamy and standing in peaks.

·         Very gradually fold this into the butter mixture, a little at a time.  Fold in very gently so as not to release all the bubbles.

·         Pour the batter into the baking pans and bake at 180^oC for about 40-45 mins or until cooked. (A skewer inserted in the middle of the cake should come out clean).

·        HAPPY BAKING!

(Tip: the yardstick for this cake is that the flour, sugar and butter all measure 5 ozs each, with a little extra butter to ensure its softness! - easy to remember)

Ham and Mushroom Quiché

One of my favorite "Quick meals"

(Makes 2)

2 Cups flour (8oz) (250 gms)

1 ½ tsp baking powder

185 gm (6oz) hard butter

1tsp salt

1tsp sugar

1 egg (optional)

¼ cup cold milk

Filling2 cups (or less) milk or a mixture of cream and milk

3 eggs

1 tbsp butter

1 small onion chopped

2 pods garlic

1/2 capsicum - chopped

 250 gms mushrooms cleaned and chopped small

125 (4 oz) ham / boiled chicken chopped (optional)

1 cup (4 oz) finely grated cheese

1 tsp salt

½ tsp pepper

2 tsp thyme or mixed herbs

For the crust:

Sift flour and baking powder, salt and sugar into bowl and grate the butter into it.  Mix it gently until it is crumbly. Whisk 1 egg and 1 teaspoon cold water milk in small bowl; add to the flour mixture. Make a soft dough using more milk if necessary. Knead gently till dough comes together - do not over-handle the dough.

Wrap in cling film and chill for one hour – or till required.

Butter 9 ½ -inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface large enough to cover the bottom and sides of pan. Transfer the dough on to the rolling pin and gently lower it into the pan, pressing onto bottom and up sides. Trim off any excess dough with the back of a knife. Preheat oven to 400°F. Butter large square of foil or butter paper and press it onto crust. Fill with dried beans.  Bake for 20 mins till golden – remove beans and foil and bake for 10 more mins. Brush with egg white. 

For filling:
Melt the butter in large nonstick skillet over medium heat. Add chopped onions and sauté about 2 minutes. Add chopped garlic and green capsicum.  Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 1 tsp thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350°F. Sprinkle 1 tsp thyme over the base then scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. If using chicken or chopped ham, sprinkle this over the base along with the mushroom

Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.

Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature