The best cake in sri lanka

Sri lanka butter cake is definitely easy to make and very very tasty.the best cake for any time of the day.this cake is used for all special occasions.Also, we take this cake with us when we go to visit our relatives.this cake often accompanied with a cup of tea,black tea or coffee.and it's very popular as a birthday cake.when making birthday cakes, butter icing is perfect for this cake.

One of the reasons why this cake is easy to make is that all the ingredients used for this cake are 250 grams.

While making this cake, over beater can cause problems in the cake. Therefore, in this recipe, I have mentioned the time to beat ingredients.So you can make this cake without any problem.

Main ingredients

1.Cake flour

2.Butter

3.Suger

4.Eggs

5.Vanila

6.Baking powder

7.Fresh milk

✅️Cake flour

Finely ground flour made from soft wheat suitable for making cakes.

Making a cake flour substitute is easy with the following two ingredients : all - purpose flour and either cornstarch or arrowroot powder . Start with one level cup of AP flour , remove two tablespoons of the flour , and add two tablespoons of cornstarch or arrowroot powder back in.

You must sift the flour 3-4 times before making the cake.

You can make it without cake flour just using plain flour,bread flour or all purpose flour but when you make it with cake flour, it gives a nice soft taste to the cake.

✅️Butter

Unsalted butter

Unsalted butter is good for making cakes.you can use like margarine to make this cake.If you use margarine, use a 1:1 ratio of margarine and butter.

✅️Suger

Take white sugar for this. Also take fine white suger.then we can beat it quickly.

It takes a lot of time to beater when you get large size granulated sugar for this.

The butter will melt when you beat the granulated sugar for a long time.then the oiliness of the cake will be visible when it is finished.

✅️Egg

Get good fresh eggs. Eggs should be at room temperature.

✅️Baking powder

Check the baking powder well. Because if the baking powder is expired,the cake may not rise.(important part)

1.Is butter cake same as pound cake?

A bit similer, pound cake gets the name because the traditional recipe calls for one pound each for the three main ingredients:

butter ,flour and sugar.butter cake has a slightly different measurement but the ingredients are similar.Simple answer is no.there are two type of cake.butter cake contain more ingredients rather than spong cake.spong cake comes from beaten egg white

2.Is butter cake same as spong cake?

Simple answer is no.there are two type of cake.butter cake contain more ingredients rather than sponge cake. Spong cakes comes from beaten egg white.

3.What is another name of butter cake?

There are two main type of cakes.

Foem cakes and shortened cakes.

4.What is US butter cake?

Same as sri lankan butter cake.same ingredients butter, flour, suger, egg and baking soda or powder.

5.Why my butter cake is dry?

Too much flour and not enough butter or fresh milk.follow right amount dry ingredients.

6.What ingredients makes cake soft?

Creaming butter and suger well (don't over beat ) and also beaten egg properly.

7.What temperature should you cake bake?

It's defend, most of time cakes bake at 180 celicius.some time 150 or 170 celicius.

8.How many time should i bake a cake?

35-45 minute's..or toothpick inserted into the middle and comes out clean.

9.Why do cakes fall when cooling?

There are several reason

☑️Too much baking powder.

☑️The ingredients are too cool.mainly butter.

☑️The batter is too dry or moist.

10.Why do cake crack?

The oven temperature is too high .If the top crust forms and sets before the cake has finished rising , the middle will try to push through the crust as it continues to bake , causing it to crack and possibly dome . Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.

(This mostly affects older oven)

11.Why do you preheat the oven before making cake? Why is it important?

Preheating your oven helps ensure your food goes from refrigerator cold to blazing hot more quickly - spending as little time in the danger zone as possible . And even if this is a short amount of time , just know that some bacteria can multiply in the danger zone in as little as 20 minutes.

12.How long we should free heat the oven.

In general, we need to preheat oven for 15-25 minute's.

13.Why are my cake so hard on top?

It cause by overmixing or if you add wrong type of flour.

14.What is substitues for cake flour?

All purpose flour, bread flour or plaim flour.

15.Can we use any butter for cakes?

Simply answer yes,it is fine to use unsalted butter.

How to make

1.Preheat the oven to 180° C / 340° F.

2.Prepare the tray to make the cake. Spread some butter on the tray and put parchment paper. If not, pour some butter on the tray and sprinkle some flour.

3.Sift the flour and baking powder together and place the room temperature.

4.Place the butter in a large bowl.with a hand mixture.beat the butter until creamy and light.

(Beat the butter about 1 and a half minutes and keep the speed of the beater at 1)

5.Then add suger and cream the butter and suger mixture for about 8-9 minutes.

(Keep the speed of the hand beater at 1)

6.Add the eggs, one at a time.

(Beat one egg for about 1 and a half minutes.make sure each egg addition is mixed in well before adding the next one.

(And also increase the speed of the beater to 2)

7.After beating all the eggs.add dry ingredients and fold it in with a spoon or spatula one side.

(Not to over mix)

8.Add vanila and milk fold for few second.

9.Scrape the batter in to prepared baking tray.

(remove the air bubble / and tap 2-3 time.

10.Place the baking tray in the preheated oven and bake 35-45 minutes, or toothpick inserted into the middle of the cake comes out clean.

11.After baked the cake.remove the cake from the oven and let it cool.

12.The cake cool completly. Storge the cake in an air tight container for up to 2-3 days. In fridge 5-6 day's.freeze for up to 2-3 months.

How to make cake higher

1.Follow the recipe

2.Check the oven temperature.

3.Cream the butter and suger.

4.Beat the egg properly.

5.Fold dry ingredients.

6.Double check the baking soda and baking powder.

7.Fill the cake pan properly.

8.Don't overmixing.

Number of cake pieces that can be cut according to the weight of cake.

Round pan

500 grams = 12

750 grams = 16

1 kg = 22

1500 grams = 35

2kg = 45

Square pan

500 grams = 12

750 grams = 20

1000gram = 25

1500gram = 30

2000 grams = 50

What to serve with sri lankan butter cake

A nice cup of black tea and butter cake,and also banana.

At a party butter cake, banana, samosa, patties, sandwich, milk tea, black tea or juice.

Let's make sri lanka authentic butter cake.

Room temperature is very important. Everything should be at room temperature while making the cake. Even the recipes you have heard say to keep it at room temperature.there is science and caste reason behind this.room temperature is lower than kitchen temperature.therefore, they reduce excessive mixing. Butter and sugar are the first ingredients to make a cake. So half an hour before you make the cake.keep the butter at room temperature.so if you forget to take the eggs out of the fridge. Place in hot water for 5 minutes to remove the coolness. If the milk is too cold. Leave microwave for 20 seconds.

Pre time = 30 minutes

Bake time= 45 minutes

Totol time=1 hours and 15 minutes

Author = chef sapumal

Country = sri lanka

Ingredients

1.250 gram butter

2.250 gram suger

3.250 gram cake flour

4.250 gram eggs (4 large egg)

5.2 tsp baking powder

6.1 tsp vanila

7.50 ml fresh milk

Instructions