Saturday, May 8, 2010

Light Honey Butter Cake



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.





47 comments:

  1. 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?

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  2. 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

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  3. 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 :)

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

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  5. 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. :)

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  6. DG,
    Happy Mther's Day to you too:)

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

    Thanks for sharing.

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  8. 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.

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  9. 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

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  10. Janice,
    Oh great!!! GLad to hear that!!

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  11. 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.

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  12. 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.

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  13. 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

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

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

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

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

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  18. 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.

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

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

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

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

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

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  24. 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.

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

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

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

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

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  29. 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?

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  30. 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.

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

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  32. 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

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  33. 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.

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  34. 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?

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  35. 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

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  36. 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? :"')

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

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  38. 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

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  39. :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

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  40. 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

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  41. 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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  42. hi Wendy, I've tried Mrs Ng butter cake. It is very nice and fluffy, but it turn dense the next day, is it common?
    I used to bake using a small electric oven. Now I intend to invest in a built in oven which I have no idea about it. Can you advise me since you are experience in it?
    1) what brand and model
    2) buy with/without fan as you always mention in recipe
    3) digital or manual control
    4) capacity
    5) function
    I hope and glad if you could assist me. Thank you very much.

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  43. Joey,
    It wouldn't be dense, unless it wasn't kept air tight or covered properly. Do not chill it.

    1. brand and model - brand is subjective and models change all the while. sorry but I have never tried using many ovens to compare.
    2. get one with options, fan on and fan off. Some ovens do not have the option to turn off the fan, or some do not have a fan.
    3. digital controls are a lot of more expensive. it depends on your budget. I prefer digital timer, temperature i don't mind manual.
    4. Capacity - built in ovens have about the same capacity mostly.
    5. function- depends on what you will use it for. not everyone bakes the same things

    I have answered similar questions before, for more info, you can go thru the comment section in my kitchen. There are a few posts regarding my kitchen equipment.
    Thank you

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  44. Hi Wendy. I tried out Mrs NGSk's recipe and it was a favourite among family and friends. God bless you both for sharing. Sorry I couldn't comment there. This honey cake looks amazing. I intend to try it out before the end of this week. Please tell, can this honey cake recipe and Mrs NG Sk's be used for cupcakes? Thanks so much. My name is Ugoh

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  45. Ugoh,
    They can be baked in any form you like, cuppies, loaves, but just reduce the time accordingly.
    As I do no know the size of your cups, generally, they are done at around 17 to 20 minutes. Just watch out visually and do a tooth pick test :)

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