Tuesday, 4 September 2018

Strawberry Yogurt Butter Cake 草莓优格牛油蛋糕




Using my homemade strawberry jam coupled with strawberry yogurt to prepare this sweetly scented butter cake. Although the colour of the cake was not so appealing as the fruit, the sweet flavour of the strawberry was not compromise 😊

Update: 2 Nov 2018

Added slightly more red food dye to overcome the dull colour of the cake 😅


Yield: one small 16-cm cake
Pan size: 17.5x10x9cm (Jamie Oliver's 1L tin)

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

100g unsalted butter, softened but not glossy
1/8 tsp low-sodium fine salt
50g fine sugar

2 egg yolks

100g all purpose flour
2g baking powder

30g strawberry yogurt
10g homemade strawberry jam

2 egg whites
pinch of low-sodium fine salt
30g fine sugar

A little red food dye, optional



Directions
1. Coat the cake tin with butter. Set aside.


2. Combine strawberry yogurt and strawberry jam in a small bowl. Set aside.

3 Loosen the softened butter for about 30 seconds using Speed 6 of an handheld blender. Add in salt and sugar, continue to beat till the butter becomes pale and light.



4. Blend in the egg yolks, one at a time.

5. Mix baking powder to all purpose flour. Sieve in 1/2 of the flour mixture, and mix using the whisk manually.

Mix in the strawberry mixture from Step 2

You may want to add in the red food dye here.This step is optional.


Mix in the remaining 1/2 of the flour mixture. Set aside.



7. Beat egg whites in a clean, dry and grease-free mixing bowl till frothy. Add in pinch of salt and 30g of fine sugar. Continue to beat till reaching almost stiff peak stage.




8. Mix the meringue to the butter batter in about 3 batches.

Use a silicone spatula to give the batter a thorough mix. The batter should eventually become smooth.

9. Pour the cake batter into the prepared cake tin.


Bang the cake tin against the worktop to level the batter and to get tid of trapped air bubbles.


10. Bake in the middle rack of a preheated oven at 150°C for about 45 minutes, or till an inserted cake tester came out clean. 

Increase the temperature to 170℃ and bake for about 5 to 8 minutes to give the cake a nice caramelized crust.

11. Let the cake cool down in the tin for about 15 minutes, or till the sides pull away from the tin's walls

Transfer the cake to a wire rack,


and wrap the cake with cling wrap. This is to keep the moisture locked in the cake.

12. Cut the cake after it has cooled down. Enjoy 😋





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