Butter cake traditional

Today I try to bake a butter cake again using the one bowl mixing method. This is my 2nd attempt. My 1st attempt I failed miserably. The cake refuse to rise, maybe because I used coconut milk instead of fresh milk which the recipes called for or maybe the recipe was wrong.
This time I used another recipe and followed the instructions to the Letter. It was a success. The cake was very dense and moist than a normal cake using the separate eggs creaming method. This is expected.


Ingredients:
125 g (4 oz) butter, very well softened
1 teaspoon vanilla extract
1 cup caster (superfine) sugar
3 eggs
1 1/2 cups plain (all-purpose) flour, sifted
1/2 teaspoon baking powder, sifted
1/4 teaspoon bicarbonate of soda (baking soda), sifted
1/2 cup (4 fl oz) milk


Method:

* I used the one bowl, quick, or blending method to make and produces this melt-in-your-mouth texture. This cake is denser with less volume and extremely moist than a normal cake made with creaming method.

1. Preheat oven to 150° C (300° F). Grease a 20 cm (8 in) round cake tin and line with non-stick baking paper (sides and bottom).
2. Place the butter, vanilla, sugar, eggs, flour, baking powder, bicarbonate of soda and milk in the bowl of an electric mixer (fitted with the paddle attachment). Beat on low speed until combined.
3. Increase the speed to high and beat the mixture until it is just smooth.
Spoon mixture into baking tin and bake for 1 hour 5 minutes or until a cake tester inserted in centre comes out clean.
4. Allow to cool in cake tin on a wire rack for 5 minutes. Turn out onto the wire rack and cool completely.
Serve plain or spread with basic icing.

Please see also my website Butter cake traditional


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