A velvety and milk rich cake with tangy sweet raspberry bits and crunchy pecan nuts. （≧∇≦）
Yield: one 15cm round cake
Cake pan: 6" round pan
All ingredients in room temperature
Using 55g omega eggs
100g unsalted butter, softened
1/8 tsp salt
100g raw/fine sugar
60g sour cream
2 eggs, beaten
160g top/cake flour
2 tsp baking powder
25g dried raspberries, cut into bit size
8 pecan nuts
Icing sugar for sprinkling the top
1. Line a 6" round cake pan with parchment paper. Set aside.
2. Mix and loosen top/cake flour with baking powder. Set aside.
3. Use a pair of scissors to cut the dried raspberries into smaller bits. Toss the cranberry bits with some flour. Set aside.
4. Cream the softened butter to pale yellow using a hand whisk. This will take about 1~2 minute.
If the softened butter turns glossy at the surface,return it to the fridge for 5 minutes before whipping.
5. Add sugar and salt, mix till the sugar is well incorporated with the butter. This will take about 5 to 8 minutes. Scrape down the butter on the side once in a while.
7. Gradually add in beaten egg, and blend well.
8. Add in 1/3 of the flour mixture from (2) into (7) and mix using the hand whisk. Add in 1/2 of the milk and blend well. Alternating between flour and milk till you finish the 2 ingredients.
Stop mixing once no flour can be seen. Extensive stirring will result in a harder cake.
Finally, use a spatula to do a more thorough folding9. Pour about 1/3 of the cake batter into the lined cake pan. Tap the cake pan a few times to get rid of trapped air and to even out the batter.
12. Place the cake pan at the lowest rack and bake in a preheated oven set at 180 degree Celsius for about 50 to 55 minutes, or till an inserted cake tester came out dry.
13. When the baking process is over, transfer the cake with the pan to a cooling rack.
14. Sprinkle some icing sugar over the top after cutting. Enjoy :)
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1. Stir the ingredients, especially after flour has been added, in alternating clockwise and anti-clockwise directions. This helps to prevent the build up of gluten in the batter which will give rise to a tougher cake texture.
2. Minimize the mixing time for the same reason as point 1. As long as about 80% of the flour has been incorporated, you can stop stirring. The subsequent mixing will eventually take care of the remaining unmixed flour.