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Tuesday, 28 April 2015

Burnt Butter SpongeCake (Cooked dough) 烫面微焦奶油蛋糕


This recipe using the gelatinized or cooked dough method by heating up the flour to increase its absorbency of liquid. The cake is soft and moist like japanese cheesecake.  The use of burnt butter also add a nice aroma to the cake. Due to its higher moisture content, the cake can be eaten cold :)

Yield: one 15cm diameter round cake
Cake mould: 6" round mould, 7.5cm tall

Ingredients
All ingredient in room temperature 
Using 60g eggs
50g unsalted butter
1/8 tsp salt
50g top/cake flour
55g fresh milk
3 egg yolks
1 tsp vanilla essence 

3 egg whites
50g fine sugar
6g corn starch


Direction 
1. Line a 6" round cake pan with a small piece of parchment paper if you are using a fixed base cake pan. This is to facilitate removal of cake from the pan.
You may omit this step if you are using a 6" removal base cake pan. 


2. Mix sugar with corn starch. Set aside.

3. Loosen the flour using a hand whisk. Set aside.

4. Add unsalted butter and salt in a heat resistant bowl. Melt butter in low heat till the butter starts to boil  and reach about 115 degree Celsius. When the milk solid in the boiling butter starts to turn brown, removed the melted butter from the stove and rest on a wet kitchen towel. 
Stir constantly to ensure even heating and to prevent a sudden burst of air bubble in the hot butter.





5. When the hot melted butter cool down to around 68 degree Celsius, add in the flour and stir.
If you place the bowl of hot butter over a wet kitchen cloth, it takes about 2 minutes to cool down to 68 segree Celsius. 


6. Stir in the milk.


7. Add in the egg yolks, one at a time, to the batter.

8. Add in the vanila extract and blend well.

9. Cover the butter batter with a lid and set aside.

10. Beat egg white till frothy, for about 30 seconds. Add in the sugar mixture from (2), in 3 batches. 

11. Beat at high speed at the start and reduce to low speed towards the end of the process. Beat the meringue till almost reaching the stiff peak stage. The standing meringue has a slight dip at the tip.

12. Scoop about 1/3 of the meringue into the butter batter from (9). Fold to mix.


13. Pour the butter batter back to the remaining meringue and fold to mix into a smooth batter.



14. Pour the batter into an ungreased  6" round cake mould. Lightly bang the cake mould a few times to remove any trapped air bubbles in the batter.


15. Bake the batter in a preheated oven set at 140 degree Celsius for 25 minutes at lower rack of the oven. 

Increase the oven temperature to 170 degree Celsius for another 25 minutes.


Oven temperature and baking duration may differ based on individual oven.

16. Remove the cake from the oven and  cool down on a cooling rack for about 15 minutes. While the cake is still warm and has stopped shrinking away from the wall of the cake mould, remove the cake from the cake mould and cool down on a wire rack. This is to prevent accumulation of moisture at the base of the cake.


17. Slice the cake and enjoy :)




Recipe adapted from 


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