Butter Cake Recipe
raspberry coulis, tahitian vanilla ice cream
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Ingredients
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Butter Cake
Raspberry Coulis
Tahitian Vanilla Ice Cream
Method
Butter Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Cream Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 3
Add Eggs
Add the eggs one at a time, mixing well after each addition.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
- 5
- 6
Bake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Raspberry Coulis
- 8
- 9
Blend and Strain
Remove from heat and blend the mixture until smooth. Strain through a fine sieve to remove seeds.
Tahitian Vanilla Ice Cream
- 10
Prepare the Base
In a saucepan, heat heavy cream, whole milk, and half of the sugar over medium heat until warm.
- 11
- 12
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
- 13
Add Vanilla
Remove from heat and stir in the scraped vanilla bean. Let it cool, then chill in the refrigerator for at least 4 hours.
- 14
Churn Ice Cream
Churn the mixture in an ice cream maker according to the manufacturer's instructions until creamy and frozen.
