After baking quite a few butter cake recipe, this is the version that I came up with. I shall call it Cuen's butter cake. This is soft, moist and rich but not oily. Shall not keep you waiting. You can Marbled it or just keep it plain. Don't have my camera with me now, will post the pic later.
(Marbled) Butter Cake
250g butter (I used SCS creamy butter)
1 tsp vanilla extract
180g caster sugar
3 eggs + 1 egg yolk
335g self-raising flour
130ml milk
50ml evaporated milk
Marbled effect
Pink food colouring
2tbsp cocoa powder + 2tbsp hot milk
1. Preheat oven to 160 degree. Grease 22cm-round tin, line with baking paper.
2. Beat butter , vanilla extract and sugar till light and fluffy.
3. Beat in egg one at a time, last followed by the yolk.
4. Sift the flour for 2 times. Mix in the flour and milk alternately in 2 batches.
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5. Divide batter into 3 batches. Tint one with pink and the other with the cocoa mixture. (for marbled effect)
6. Pour in to the tin and bake for about 60mins. Stand for 5 mins and overturn onto wire rack to cool.
Ps: As I am typing this out, I realise I could have try to use HK flour to achieve a finer texture. Shall try it out now and update later. =)
2 comments:
Hi Cuen, tks for sharing recipe. I suppose this recipe is also meant for the basic butter cake u posted on 7 sept which I requested. Do you think there's any difference to texture if I use milk to replace evaporated milk? What size pan do you use? Tk you. lyn
The pan size is 9" round tin. Yes, this is also meant for the basic butter cake recipe. Evaporated milk is more for the richness and "aroma". There won't be any difference if you use all milk instead.
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