Salam Merdeka Raya to all readers!
May this joyous season bring us the best of everything a festival could offer, especially the food.
It is my family's tradition to have a special thematic cake on the table each year.
That cake would sit in the middle of the table, untouched and uncut until the third or fourth Raya. I could sometimes see kids drooling over the cake and left our house pretty disappointed for not being served any of it.
We had cakes like a log, a house, a book and other shapes and sizes, all made using pound cake recipe. Trying my very best to preserve such tradition, I too would make one special cake that sits on the dining table each Raya.
I used the simplest yet the best butter cake recipe for my mosque cake this year. Thanks to Peggy Porschen. You will love it too.
400g caster sugar
8 eggs (lightly beaten)
400g self-raising flour
1 teaspoon vanilla essence or butter vanilla
Preheat oven to 170C.
Beat butter and sugar using s flat beater until fluffy. Add vanilla then slowly pour beaten egg in portion and continue beating at medium speed.
Scrape the bottom of the bowl to ensure the mixture is beaten evenly. Using a spatula, fold in flour until well mixed.
Pour mixture into a 9" square or round tin. Bake for about 40 minutes or until a skewer comes out clean. Cool before frosting. If you're covering the cake with fondant, chill it first till firm.
Happy baking and Salam Merdeka Raya!