A Pure Butter Sin
250 gm of butter with 250 gm of sugar whipped together is a taste of the clouds so smooth and slippery that I licked the spoon clean.
There is this wishful urge to cheat on weight during winters, as one can muffle that fat under those cardigans. Meera & I decided to bake her mom's recipe of the butter cream cake. One must try baking this with an accomplice, we whipped extra butter and sugar as frosting and to top it we added our all time favourite Baskin-Robins double chocolate scoop too.
Here is what you’ll need:
- 250 gm of butter
- 250 gm of Sugar
- 4 eggs
- 250 gm of flour
- 1 teaspoon of baking powder.
And your electric beater, thats pretty much all you need !
Beat-in the butter and sugar to get a fluffy creamy texture. In another bowl beat-in the flour, baking powder and eggs (add one after the other). In the end mix both the butter and flour mixtures together and fold them in. Now it’s preferred to fold-in rather than beating the mixtures because beating causes a certain drift to the required batter consistency. Pour the batter onto the bakeware and bake for 15–20 minutes at 180C.
We let the cake cool for about 15 minutes before we cut a slice for ourselves. A slice that we topped with ice-cream and frosting that could literally kill.