Butter Cake

INGREDIENTS (Baker’s %)

GROUP 1
100% Total Flour
61.5% Pin & Peel Baking Blend
100% Cake Flour
3% Baking Powder
115% Caster Sugar
1.5% Salt

GROUP 2
62% Milk
49% Eggs

METHOD

1. Combine the eggs and milk in a small bowl, beating lightly until blended.
2. Sift together dry ingredients in the bowl of a mixer fitted with a paddle.
3. Blend in the butter on low speed until the flour is completely coated.
4. On low speed, beat in half of the egg mixture.
5. Scrape down, then add remaining egg mixture beat for 3 mins on high speed.
6. Divide the batter among three greased and paper-lined 8-inch pans.
7. 170°C until golden and a cake tester comes out clean.