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Sunday, 26 January 2014

Moist Butter Cake


Yield: one 20cm square cake, or 20x9x8cm loaf cake

Ingredients
200g eggs, about 4 medium size eggs, separated
30g fine sugar (to combine with egg 
200g unsalted butter, softened
120g fine sugar (to combine with butter)
1/4 tsp salt
200g all purpose flour
1.5 tsp baking powder 
60g milk
1 tsp vanilla essence

200g 蛋液, 大概4粒中型蛋,蛋白蛋黄分开
30g 细糖,加入蛋白中
200g 无盐奶油,软化
120g 细糖,加入奶油中
1/4 tsp 盐
200g 中筋面粉
1.5 tsp 泡打粉
60g 牛奶
1 tsp 香草精

Direction
1. In a clean dry mixing bowl, beat 4 egg whites till frothy. 
Do not allow egg yolk to stain the egg white, or else egg white cannot foam.
蛋白打出泡沫,大概1/2分钟。

2. Add 30g sugar to egg white and continue to beat at medium high speed till firm peaks formed. The process takes about 2 to 3 minutes. Set aside
加入30g细糖后,继续以中高速打发至蛋白尾端挺立。大概2至3分钟。



3. Cream softened butter till soft and fluffy. Add in 120g of sugar and 1/4 tsp salt, continue to cream at low speed till pale and creamy. This take about 5 minutes.
打发软化奶油。加入120g细糖和1/4 tsp 盐,继续以低速打5分钟。

4. Add in the vanilla essence and mix well.
加入香草精。

5. Add in egg yolks, one at a time, and mix well.
加入蛋黄(一粒一粒加)。

5. Mix flour with baking powder in a bowl.
面发泡打粉混均。

6. Detach the whisks from the mixer. Sift in 1/2 of the flour mixture from (5), to the batter in (4). Stop mixing when no flour can be seen. 
Over mixing will result in a tougher  cake.
筛人一半份量的面粉(5),用手拌匀。


7. Pour in the milk in 2 batches, mix well. 
分两次加入牛奶,混均。

8. Blend in the balance flour and mix well.
筛入剩余的面粉,混均。

9. Fold in the egg white meringue from (2) in two batches using a spatula
将(2)的蛋白分两次加入,以刮刀混均。


10. Pour batter into a lined cake mould and level the top.
将蛋糕糊倒入铺有防沾纸的20cm方型蛋糕模中,整平顶部。

11. Bake the batter in a preheated oven set at 170 degree Celsius for 10 minutes, then lower to 150 degree for 40 to 50 minutes, till a inserted stick came out clean.
放入预热至170度C的烤箱烤10分钟,再将温度调低至150度C,继续烤40至50分钟至熟。


12. Allow the cake to cool down in the mold for 15 minutes before transferring to  a cooling rack. Cover with a sheet of food wrap to prevent moisture loss.
让蛋糕留在蛋糕模中冷却15分钟,再移到架子散热。可盖上保鲜膜防水份自蛋糕中蒸发流失。


13. Cut and serve :)
切片食用 :)

Recipe adapted from:
http://life-is-like-a-long-journey.blogspot.sg/2013/03/the-famous-mrs-ngsk-super-moist-butter.html?m=1






4 comments:

  1. Did my cake with ur recipe..I used the long rectangular cake pan.. but cake top opened up like huat kuay.. is it normal?taste was OK but I find it's not buttery enough. Tks for sharing the recipe.. love it..

    ReplyDelete
    Replies
    1. Thank you Joyxx for sharing your baking experience with me :)
      I think it is quite common to have a crack in the middle when baked in a loaf pan. If the crack is quite big, then the cake will tend to be drier.
      To minimize the crack, the ingredients are preferably to be in room temperature. When a crack starts to develop, lower the oven temperature a bit, and open the oven door for a short while. Hopefully, the crack will not expand too much.

      Delete
  2. Thanks dear.. I will try your recipe again next time and update again. Tks..

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