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Monday, 25 January 2016

Mini Whipping Cream Butter Cake


This is the smaller version of the earlier shared whipping cream pound cake recipe. The mini xcake not only maintained its moist texture, but also has a more adorable appearance :)

Yield: Eight x 5cm mini Bundt cakes
        & six x 5cm paw cakes


Ingredients
All ingredients in room temperature.
Using 55g eggs

75g top/cake flour
1/8 tsp salt
1/8 tsp baking powder 

60g unsalted butter, softened
65g fine sugar

2 eggs

1/4 tsp vanilla extract

60g whipping cream
10g golden syrup/honey 




Directions
1. Lightly coat eight x 5 cm mini Bundt moulds with butter, then follow by flour. Set aside.
I didn't coat the paw mould.



2. Sieve cake flour and salt together in a bowl twice

3. Beat the 2 eggs together in a bowl, and set aside.


4. Cream butter and sugar together till light and fluffy.
The process may take about 8 to 10 minutes using a hand whisk. 
A well-creamed batter is important in ensuring a good rise during baking.

5. Gradually blend in the beaten egg to the batter. Add in small quantity after each mixing.




6. Mix in the vanilla extract.


7. Sieve 1/2 of the flour mixture from (2) into the batter and mix manually.
Try not to over mix the flour.


8. Mix in the whipping cream, followed by the other 1/2 of the flour.



9. Blend in the golden syrup/honey. Use a spatula to give it a more thorough mixing.


9. Pour the batter into the prepared mini Bundt and paw cake moulds. Fill the batter to the rim.



10. Bake in the middle rack of a preheated oven set at 180 degree Celsius for about 20 minutes, or until the cakes turn golden.



When the cake is well baked, the edge will shrink away from the wall of the mould.


11. Allow the cake to rest in the pan for 3 minutes before inverting out to cool on a wire rack.



Enjoy :P



14 comments:

  1. Hi. Where can the moulds be bought from. ? Thank you

    ReplyDelete
  2. Hi. Where can the moulds be bought from. ? Thank you

    ReplyDelete
  3. Hi Elle. Saw these moulds were sold in Phoon Huat; Kitchen Carpers and Sun Lik Trdg.

    ReplyDelete
  4. Hi Elle. Saw these moulds were sold in Phoon Huat; Kitchen Carpers and Sun Lik Trdg.

    ReplyDelete
  5. Thanks... golden syrup is the same as honey ?

    ReplyDelete
    Replies
    1. Hi, I think it is the closest to golden syrup :)

      Delete
    2. Ngai leng.. why u use golden syrup instead of honey ? Any particular reason ?

      Was just wondering only

      Delete
    3. Hi Amy, the original recipe uses corn syrup, so I think the next closer replacement would be golden syrup. Then the next replacement would be honey. That's why I use golden syrup instead of honey :)

      Delete
  6. Hi NgaiLeng, can this whipping cream cake be store at room temperature in a air-tight box or must be keep in fridge? Tks

    ReplyDelete
    Replies
    1. Hi Hwee Yong, as our climate is usually warm and humid, I prefer to store my cakes and breads in the fridge for overnight keeping. Just pop your cake in an oven toaster to heat up the next day, or you can leave it in room temperature, but this will need a longer time. Unless the cake is very sweet, then maybe it can be kept in room temperature for a longer time.

      Delete
  7. Hi Ngai Leng, can I use self raising flour instead as replacement? Thanks

    ReplyDelete
    Replies
    1. Hi Winnie, I think using self-raising flour in place of flour and baking powder should be fine :)

      Delete

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