Butter had been on my list to read for a while and then my husband surprised me with a copy for Christmas and I just started reading. Woke up to snow today and what would I give for a slice of this cake to cosy up with on the sofa and the book today!
Hi Sara I hope you are doing well. I have a question for you, as always. Today I made this beautiful cake; it rose well, and it looks perfect. However, the moment I took it out of the oven, I realized there was a pool of butter at the bottom of the oven. Do you think this might be the result of over-creaming? The temperature of my butter was 18°C when I started paddling it with sugar. Thank you for your beautiful posts.
Hi Shiva, hmm I am not sure about that one. Was there a significant amount of butter in the oven and did the final baked cake seem to suffer for it when you cut into it? I wonder if it was excess butter from the tin if you greased it well?
Hi Sara, thank you for the reply. Yes, indeed there was a considerable amount of butter in the oven, and even though I had greased the pan, I didn’t overdo it. Regarding the texture, it was dry, and there was some kind of tunnel in the middle of the cake. I’m planning to remake it soon.
Butter had been on my list to read for a while and then my husband surprised me with a copy for Christmas and I just started reading. Woke up to snow today and what would I give for a slice of this cake to cosy up with on the sofa and the book today!
Hi Sara I hope you are doing well. I have a question for you, as always. Today I made this beautiful cake; it rose well, and it looks perfect. However, the moment I took it out of the oven, I realized there was a pool of butter at the bottom of the oven. Do you think this might be the result of over-creaming? The temperature of my butter was 18°C when I started paddling it with sugar. Thank you for your beautiful posts.
Hi Shiva, hmm I am not sure about that one. Was there a significant amount of butter in the oven and did the final baked cake seem to suffer for it when you cut into it? I wonder if it was excess butter from the tin if you greased it well?
Hi Sara, thank you for the reply. Yes, indeed there was a considerable amount of butter in the oven, and even though I had greased the pan, I didn’t overdo it. Regarding the texture, it was dry, and there was some kind of tunnel in the middle of the cake. I’m planning to remake it soon.
Loving this book inspired bake.
I have been recommended Butter repeatedly and this post has certainly made up my mind to go and buy it. Gorgeous.
I do only have a 9x5 tin, would that take more time or less to bake?
I would think it might take slightly longer as the tin is not as long and narrow.
Ah thanks! My ancient old oven is a bit patchy at the best of times. I think it’s older than you!