Friday, October 14, 2005

Butter cake

*Meant to post this yesterday but the pictures weren't ready*

I am always hungry. That's the reason for food posts these days. Hmm, maybe I should start a recipe site or something. *giggles* Anyway, dad and I made a basic butter cake this morning. Yes, you heard me right. My DAD bakes very well and I am only an apprentice. And Dad was such a sport! "Don't you want to take pictures of everything?" he probed. "Oh yes, wait! Let me go get my camera," I answered and went scrambling for my CANON IXUS.

Ingredients [Click on pictures for a larger view]

Apart from the weighing scale and the electric beater, you'll also need all of these at room temperature:
1) 250g block of butter
2) 250g fine sugar
3) 300g self-raising flour
4) 1 teaspoon of baking powder
5) 1/2 teaspoon of vanilla essence
6) 5 eggs
Tip: Unsalted butter and a 5th egg make better butter cakes

In preparation

First, sieve (300g) flour and (1 teaspoon) baking powder. Leave aside
Tip: For better texture, repeat the sieving process more than once. I normally sieve it through three times

Next, divide the amount of sugar into 2 large separate bowls. Put the whole block of butter into BOWL TWO. Leave aside

Grease the baking tin with butter and sprinkle a thin layer of flour over it. Leave aside

Separate the egg whites into BOWL ONE (which contained sugar) and keep yolks aside. Use the electric beater and beat the sugar and egg whites at high speed

Continue until soft peaks are formed. Leave aside
Tip: Always beat contents in BOWL ONE first before attempting contents in BOWL TWO because soft peaks cannot be formed with any presence of oil

The batter

Now use the electric beater and beat the sugar and butter in BOWL TWO at low speed until combined. Then add yolks, one at a time

Continue to beat at high speed until batter is evenly combined

You may keep the electric beater and have your flour and white peaks in BOWL ONE ready. Using a spatula, start by folding in a small amount of flour and add half a teaspoon of vanilla essence

Alternate the folding process with white peaks and flour until evenly combined
Tip: Always begin and end with flour in the folding process to achieve smooth texture in batter. For those who prefer the cake to be a bit more moist, add a cup of evaporated milk, bit by bit, during the folding process

Once that's done, empty batter into baking tin. Shake the baking tin to level the batter. Preheat (small) oven for 5 minutes at 160 degrees. Into the oven it goes after that at 150 degrees for an hour and a half (my oven's small and the cake's big). Cover the baking tin with a sheet of aluminium foil. Remove it only at the final half hour so that the cake browns nicely
Warning: Different sized oven may require different heat adjustments
Tip: Cake-check can be done by inserting toothpick in the center and toothpick comes out clean

Want a piece, anyone?

The most basic of all cakes! Master this and a variety of cakes await!

13 flowers for this post
Uncomplicated and delicious.
The cake looks to be, too.

Nice photos, but where is the sound clip of the electric beaters? Or the smell clip of the baking aroma?
Friend For Life | 14.10.05 - 3:44 am | #


May I have a piece??
chiki | 14.10.05 - 9:10 am | #


Yummy..!! i love butter cakes..
Big BoK | Homepage | 14.10.05 - 9:28 am | #


strange, i never thought reading something off the screen could trigger a massive reaction in my stomach...

michaelooi | Homepage | 14.10.05 - 12:08 pm | #


For that, FFL, you're welcome to visit my kitchen.

Yup, you've got 2 pieces now chiki.

Hey MamaBok, me too! Love butter cakes (and orange cakes and sponge cakes and ... ANY cakes!)

Eh michaelooi. Come, come! I DHL cakes to you, you want or not??
Primrose | Homepage | 14.10.05 - 4:52 pm | #


Wow, it was yummy. Not too sweet just perfect. Better than those I bought from cake shops. Can I have some more pleaaassseee....
chiki | 14.10.05 - 6:35 pm | #


my mom would love to have you as her daughter hahahahha =))

she digs butter cake ler...
cyber-red | Homepage | 14.10.05 - 8:31 pm | #


Are going to give few pieces away at Freecycle? :-p
thkiat | Homepage | 14.10.05 - 8:37 pm | #


kewl ! Advise.....beat egg white first before adding sugar. its easier and faster. If u mix them both together, it'll be on the heavy side.

No offense meant. *chuckle*
foodcrazee | 14.10.05 - 11:31 pm | #


Wah chiki, you not Oliver Twist, ok?

Wah Reta, so you like me to be your sister ah? Haha!

Hey thkiat, free pictures can lar

Useful tip, foodcrazee. I appreciate that. So do I just beat the egg whites on its own and put all 250g of sugar into BOWL TWO (where the butter is)?
Primrose | Homepage | 15.10.05 - 1:27 am | #


God must have heard my prayers...I baked a light fruit cake yesterday but it didn't turn out as nice as I would like it to ( that's why couldn't put it on the blog !) and told myself that I am going to do a butter cake next and what do I know?? Primrose's got the recipe :D
bkworm | Homepage | 15.10.05 - 1:33 pm | #


Prim, just beat the egg white first. add the sugar gradually till the peak form as u said. If ur meringue as it is called, is formed, u can turn ur bowl upside down and it wont fall.

As for the butter, same thing, cream ur butter first, then add the sugar gradually and beat till dissolve or well mixed.

Makes a difference to ur cake. Its fluffier and lighter.

U r right abt the egg. Pour them one by one into ur creamed butter.

Once done, separate the mixture into 2 portion. Mix some melted cooking chocolate into one. In a baking mould, pan, etc. add layer the cake mixture. Then using a skewer or whatever that is handy, simply just draw then and you will get what they called MARBLE CAKE. Control ur temperature at 160C for 25 - 45 minute depending on the size of ur cake.

foodcrazee | Homepage | 15.10.05 - 4:44 pm | #


Hey bkworm, try it and let me know.

Thanks foodcrazee. Guess my way of baking is for lazy people. Hehe! Nice food blog you have. That's a "new" recipe altogether. Marble cake - yummy!
Primrose | Homepage | 16.10.05 - 12:36 am | #


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