THE Butter Cake!
Monday, October 15, 2007
About a year ago, I was on a quest for THE butter cake. And by George, I think I found it!! Outrageously decadently buttery, this gem of cake was introduced to me by this fantastic baker (his recipes are really good, his Cheese Puffs were absolutely scrummy!).
Deceptively simple, the most important thing is to have really good quality ingredients.
A
5 egg whites
20gm sugar
B
250 gm butter (I used Golden Churn)
190gm sugar
C
5 yolks (actually I used 6 yolks for a richer flavour)
3 tbsp milk
D
240gm SR flour
Whisk A with egg white beater till fluffy. Remove
Place B into bowl, using cream till light, and add in C.
Fold in D and lastly A.
Bake at 180°C in an 8-inch cake tin for 45 minutes (I used a dark-coloured bundt pan, so mine took only 35 minutes)
Verdict: Excellent flavour. Not too dense, not too fine-crumbed, not oily. It was a bit crumbly, probably because I over-baked it a bit, so take care not to bake too long.
My arms are aching now as I used the old-fashioned way to whisk the egg whites and cream the butter... manual egg beater/wooden spoon and bowl... but the end result was was oh-so-worth it!
Deceptively simple, the most important thing is to have really good quality ingredients.
A
5 egg whites
20gm sugar
B
250 gm butter (I used Golden Churn)
190gm sugar
C
5 yolks (actually I used 6 yolks for a richer flavour)
3 tbsp milk
D
240gm SR flour
Whisk A with egg white beater till fluffy. Remove
Place B into bowl, using cream till light, and add in C.
Fold in D and lastly A.
Bake at 180°C in an 8-inch cake tin for 45 minutes (I used a dark-coloured bundt pan, so mine took only 35 minutes)
Verdict: Excellent flavour. Not too dense, not too fine-crumbed, not oily. It was a bit crumbly, probably because I over-baked it a bit, so take care not to bake too long.
My arms are aching now as I used the old-fashioned way to whisk the egg whites and cream the butter... manual egg beater/wooden spoon and bowl... but the end result was was oh-so-worth it!
idly mused by GFAD on Monday, October 15, 2007, ~ 
12 Comments:
It looks yummy *slurp* and also sounds quite simple, kinda like cup cakes :)
oh heyyyyy... I remember this butter cake! been awhile since I've baked, but there's no one here to eat it... *sigh*
yum yum, smack smack...droool
So whisking by hand is better than using that contraption? I hafta try it some time. Thanks ar.
*tabik* for using elbow power
jem:
We lead such sedentary lives nowadays, a little bit of manual labour would do us good!! :D
*hugs bek*
selby:
Yes, it is very simple and it would make very rich cupcakes. :)
may:
You can always freeze the leftovers. Or bring it to the office?
jamie:
So how were the wifey's mooncakes?? :D
LL:
I cannot vouch that manual whisking is better. Just so happened my electric mixer rosak-ed on me!! It is the brilliant ratio of ingredients and good butter that did the trick. :)
babe:
I have been using elbow power for quite a while now since my electric mixer died-ed. And avoiding conventional cake recipes that required much beating, creaming and whisking! Most of my cakes have been muffins and melt-n-mix recipes. :D
We lead such sedentary lives nowadays, a little bit of manual labour would do us good!! :D
*hugs bek*
selby:
Yes, it is very simple and it would make very rich cupcakes. :)
may:
You can always freeze the leftovers. Or bring it to the office?
jamie:
So how were the wifey's mooncakes?? :D
LL:
I cannot vouch that manual whisking is better. Just so happened my electric mixer rosak-ed on me!! It is the brilliant ratio of ingredients and good butter that did the trick. :)
babe:
I have been using elbow power for quite a while now since my electric mixer died-ed. And avoiding conventional cake recipes that required much beating, creaming and whisking! Most of my cakes have been muffins and melt-n-mix recipes. :D
you vely bad wan. everytime after i see what you bake, i always find myself subconsciously going to the stores to buy the nearest duplicate. this emperor's iPort take so long to get working wan. cheh.
I remember the days helping my mother to whisk the egg whites and cream the butter using the traditional way. hahahah.. during my secondary school days. Those were the days... :)
misti:
I dun think his iPort is functioning too well these days... too much RPS-ing!!
chen:
Time to go back and make cake for your mum! :)
I dun think his iPort is functioning too well these days... too much RPS-ing!!
chen:
Time to go back and make cake for your mum! :)
Found your recipe from Amah's blog. I havent been baking for quite sometime. Am going to try this one day :P
oh, before I forgot,my share of food and recipe here at http://decuisine.net :)
Thanks for sharing the recipe, Kat.
One day... one fine day... I'll try it.
*HUGS*