Friday, May 18, 2012
|This is a side piece, not the middle, but it's sooooooo flat.|
I don’t know about you. But I used to hate how short my butter cakes are.
Well, maybe I want value for money. Butter is not cheap, hence I want a BIG cake for the block of butter, LOL.
I’ve tried using methods to make a big cake w/o using more butter like adding lots of liquid, then flour, but results have always been not favourable. Cracks and huge ones. Tried egg separation method, but still not really like as big as I would like it. Actually I don’t really mind the cracks on butter cakes. But I’d just like to try making one cake, just that one cake that doesn’t crack. I only want to dispel the jinx in me. Whether it’s due to me or the recipe.
I am always in awe of Mrs Ng’s butter cakes, big (9X16) but no cracks. I was wondering, did she mix half margarine or is it full butter or what… Because when I make such cakes with margarine (back when I was still in my teens) they don’t crack. So, one day I mustered up my courage and asked her for her recipe of which she gladly gave me verbally. The original recipe is 250gm butter, but Mrs Ng told me, she tried reducing to 230gm and it was fine. So, I followed suit. And mine indeed turned out tall, fluffy and no cracks!
So now I know, I’m not jinxed with cracked buttercakes. It’s the recipe, not me, LOL!
FYI, Mrs Ng is a fellow church friend in Kampar Wesley. She always bakes for church events.
Mrs NgSK's Vanilla Butter Cake
Recipe source: Mrs Ng SK
Method by WendyinKK
230gm butter (salted), softened (cool at 18-20C, not glossy)
200gm eggs, no shell (4 grade B eggs)
50gm + 150gm sugar
200gm self raising flour, sifted.
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
1. Preheat oven at 180C (conventional). (I only use 170C). Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity)Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
3. Cream butter and 150gm sugar until pale and fluffy (KA speed 2-4 ). Put in vanilla seeds and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.
6. Pour batter into pan and level.
7. Bake for 45 minutes or until skewer comes out clean. (I reduced to 150C for the last 15 minutes because the top seems to be getting dark)
*Note: I did step 2 and 3 simultaneously. Butter in the stand mixer and egg whites with the hand mixer.
And when the cake came out of the oven, my jaw dropped. I did not only get a non cracked butter cake, I got a FLAT cake. OMG OMG! This is double bonus! Fluffy and soft!
Lesson of the day is, don't be stingy with butter.
Yes, I've learnt my lesson.
Mrs Ng, Thank you so so so much
For those of you who wish to try this cake and blog about it, please credit Mrs NgSK as the original owner, that is if you've used it as it is, or adapted it to your liking. It's her recipe, not mine.
But then again, there are a lot of similiar recipes out there, I won't know. It's just a matter of conscience.
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