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Light Honey Butter Cake

Saturday, May 8, 2010



A recipe given by Mike’s aunt, Aunt Ching Peng (one of my followers, Thanks Aunt). And this recipe was given to her good friend, Aunt Kheng Hong. Good recipes are meant to be shared.

I made this months ago :)

Actually the original name given to this cake was, Super Light Butter Cake. I felt the name was a bit too much. I'm scared my readers might be misled hoping that this will be sponge light. So, I renamed it as Light Honey Butter Cake, as I really liked the honey tinge in it.

Light and airy. Yummy.

225gm butter
140gm sugar
1 tsp vanilla extract
2 tsp honey
5 egg yolks
200gm flour
1 ½ tsp baking powder
¾ tsp salt (I omitted this because I used salted butter)
5 egg whites
45gm sugar

1. Preheat oven at 160C/180C. Line a 9 inch square pan.
2. Cream butter, 140gm sugar, vanilla and honey on medium speed for 5 minutes.
3. Put in egg yolks one by one, beating well after each addition.
4. Sift flour and baking powder and mix into the batter.
5. With another bowl, beat eggwhites until soft peaks, add in 45gm sugar gradually and beat until stiff.
6. Fold egg whites into batter.
7. Pour batter into lined pan.
8. Bake for 40 minutes or until toothpick comes out clean.





43 lovely notes:

Honey Bee Sweets May 8, 2010 at 2:03 PM  

Looks light and fluffy for a butter cake. Thanks for sharing this, think I will make it for my family. ;) How's the sweetness, just right?

A Full-Timed Housefly May 8, 2010 at 3:04 PM  

wendy , i love this cake , will try your recipe and hopefully successful , thanks for sharing this wonderful recipe....happy mothers day to u and your mum

wendyywy @ Table for 2 or more..... May 8, 2010 at 3:32 PM  

Pearlyn
About your burnt cakes hoh, I don't think the problem is with you. It's your oven.
I hope you've gota new oven with your new house :)

wendyywy @ Table for 2 or more..... May 8, 2010 at 3:34 PM  

HBS,
Oh yes, the cake is just nice. Not too sweet. The aunt that gave me this recipe doesn't like overly sweet stuff.

DG May 9, 2010 at 1:41 AM  

Light & airy, sounds good to me. I light fluffy cake, if I have a chance will try on this.
Happy Mother's day to u & family. :)

edith May 14, 2010 at 2:15 PM  

I tried this recipe and it was good. Just wondering whether is your batter thick before you add the egg white?

Thanks for sharing.

wendyywy @ Table for 2 or more..... May 14, 2010 at 7:18 PM  

Edith,
thanks for trying out this recipe.

Frankly I've forgotten how the batter looked like. It was months ago I made this. But definately it's thicker than the usual creaming method because by the time you add the flour, both whites and yolks are already in there.
This recipe, the whites are still not in when the flour goes in.

Anonymous,  June 3, 2010 at 7:43 PM  

I tried making this cake yesterday. I am totally satisfied with the result! It tastes great! I am very happy because it has been ages since I have made a cake! My family and boyfriend love it! Thanks for the great recipe! I will try more of your recipes! Thanks :D

Hugs
Janice Ong

Angeline June 4, 2010 at 12:22 AM  

I tried your Light Honey Butter Cake yesterday, I like to give thumbs up! My family love it alot. Today I am making 3 more pans... for my daughter's teachers tomorrow. Its Teacher's day tomorrow. Thank you for sharing & I will try the rest of your recipes soon! Will drop a line soon again.

wendyywy @ Table for 2 or more..... June 4, 2010 at 12:53 AM  

Angeline,
Thanks for trying out the cake. Glad you liked this alot.
I hope the teachers will like this too :)
Yeah, see you again soon.

Anonymous,  December 10, 2010 at 2:14 PM  

Just tried this cake an hour ago. This is the best butter cake recipe i tried so far. So light, a little puffy, n spongy. Ur Recipe indeed never fail me and always n always give me a keeper recipe. two thumbs up Wendy and thx alot.

Here is mine

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs118.snc4/36244_1718677443590_1137880303_2450542_2275488_n.jpg


Chuany from Indonesia

wendyywy @ Table for 2..... or more December 12, 2010 at 11:43 PM  

Chuany,
The cake looks so good.
So glad you enjoyed it

Patricia,  March 28, 2012 at 6:58 PM  

Oh so good... my friends asked me for the recipe! I just tell them to check your blog. Thank you and God bless.

WendyinKK @ Table for 2..... or more March 28, 2012 at 7:03 PM  

Patricia,
thanks for spreading the word :)
Glad you and your friends liked it
God bless you too :)

Anonymous,  July 17, 2012 at 1:54 AM  

hihi, just wondering if this cake is dense enough for fondant covering? =D the recipe looks good!

WendyinKK @ Table for 2..... or more July 17, 2012 at 10:44 AM  

Anonymous,
I have never worked with fondant, I don't really know what type of cake will be suitable.
But this cake is just like any other buttercake, just more fluffy only.

Nicole Wong,  August 20, 2012 at 12:26 AM  

Hi Wendy. Jus wanna know what type of honey you use? Can I bake in 8x8 square pan?

WendyinKK @ Table for 2..... or more August 22, 2012 at 8:41 PM  

Nicole,
I used cheap honey :p
Should be fine, just that the cake will be taller.

Nicole Wong,  September 3, 2012 at 9:33 AM  

Hi Wendy. I have email to you some photos of my cake. Need your advice. Tqvm.

WendyinKK @ Table for 2..... or more September 3, 2012 at 11:46 PM  

Nicole,
I didn't get it. I've checked it 3 times today.

Nicole Wong,  September 5, 2012 at 7:36 PM  

Hi Wendy. I still didnt manage to email to you. Ur email add is wendyinkk@yahoo.com Correct?

Mrs Jee,  October 11, 2012 at 10:22 PM  

Hi Wendy, I came across your blog just recently. I have tried baking this honey butter cake last night and it turned out really good. I like the texture of the cake. My hubby loves it too. Thank you so much for sharing recipes and tips. Cant wait to try your other recipes. Thanks again. God bless.

WendyinKK @ Table for 2..... or more October 12, 2012 at 11:43 AM  

Mrs Jee,
Thanks for the feedback and enjoy trying out other recipes :)

c.linda,  March 30, 2013 at 11:47 PM  

i love you wendy! i always depend on your recipes to 孝敬 my future in laws! and they all love it!

c.linda,  March 30, 2013 at 11:48 PM  

oh but i couldnt really taste the honey. could it be because i used organic honey??

WendyinKK @ Table for 2..... or more March 31, 2013 at 2:58 PM  

c linda,
Some honey do taste milder than some. I don't remember which one I used, but it was just rather mild.

cupidth,  September 12, 2013 at 1:21 PM  

Hi, what type of flour are you using? self-raising flour?

For step 4, do I combine the flour with the batter using electric mixer or just by spoon?

When you say vanilla, are you referring to vanilla essence?

WendyinKK @ Table for 2..... or more September 12, 2013 at 1:30 PM  

cupidth,
1. Plain flour, if no specific type is stated
2. Yes, vanilla extract or essence, depending on which type you have. I correct this on my recipe.

cupidth,  September 12, 2013 at 10:24 PM  

Thanks Wendy, what about my second question about step 4?

Anonymous,  November 12, 2013 at 1:25 AM  

this is with regard to your recipe on butter cake #3, sry i can't comment there so i shall post here. my eggs are 55g each which make up 220g of eggs. does extra yolks/whites affect anything ? yr recipe usually goes by number of eggs rather than grams for yolk/whites.

and i was thinking of reducing the sugar to about 150g scaled dwn by 1-quarter. is it ok ? cause im afraid 200g might b too sweet . whereas the rest of the recipe remains unchg. i'll be using 8" sq pan too thou.

cheerios, jane

WendyinKK November 12, 2013 at 8:36 PM  

Jane,
Slight difference won't matter.
I'm using Grade B eggs of which are around 58gm each. I just use 4 eggs, as the shell do weigh a bit too. But Grade A eggs is a bit way too much.
A 25% reduction might affect a bit on the moistness. This cake if it's not deflated won't be that sweet.

JoeyKhoo,  February 25, 2014 at 1:50 PM  

Hi, Wendy! Can i use cupcakes cup instead of those 8" sq pan? if using cupcakes cup is the celsius and minutes still the same?

WendyinKK February 25, 2014 at 11:37 PM  

JoeyKhoo,
The temperature will be the same, but the time can range from 17 to 25 minutes, depending on the size of your muffin cups

Anonymous,  March 6, 2014 at 7:55 PM  

hello :D i want to make a tiramisu cake, is it can be used? i was so confuse to choose this one or http://wendyinkk.blogspot.sg/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html :( can u help me? :"')

Anonymous,  March 6, 2014 at 7:56 PM  

sorry i forgot, my name is nicky :D nice to know u :D

WendyinKK March 7, 2014 at 11:20 AM  

Nicky,
Nope, neither cake can be used.
Use the sponge finger recipe in the Tiramisu on my blog, or the other recipe on my Watermelon Charlotte

Anonymous,  March 7, 2014 at 12:58 PM  

:O why?can u tell me?because my friends said that tiramisu cake used vanila cake for base :O thanks for your advice by the way :3

-Nicky

WendyinKK March 9, 2014 at 10:29 AM  

Nicky,
I have never heard of that before, nor encounter any tiramisu made with a vanilla butter cake.
You can read up on tiramisu recipes on the internet, and see what base do they use, and the true Italian version always uses Saviordi sponge fingers.
You can use vanilla cake to make a trifle but not tiramisu

Anonymous,  March 24, 2014 at 9:56 PM  

hey wendy :D so finally i made a butter cake from ms ngsks's recipe and it turns out delicious :D i use that recipe for base and i topped it with cream cheese frosting and fresh fruits for topping :D
thank you so much :)) my boyfriend really love it ;)

with love, nicky

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