Today, I am experimenting on baking moist butter cake. I know for the fact that butter cake main ingredients are butter sugar flour eggs milk vanilla essence and baking powder. As I have previously bake a couples of them with fruits and the basic butter cake.
Instead of a standard 250 g butter used in my previous cake and by many chef home cooks and bakers; I am daring to explore the combination of block butter with proactive olive oil spread (margarine).
Next I am also exploring the different method used by others chef home cooks and bakers: using different oven temperature techniques and pans.
I am pleased that my experimenting and exploring my natural skills from God proved successful. The cake is moist fluffy soft and delicious as told by my family. There are no 3 helpings. All gone by the time its served.
Therefore, I am keen to share it with you. Trust you too will try and bake it and share it with your family as I did. Perhaps, even more creative too.
Let’s start baking!!!!
200 g unsalted butter
60 g proactive spread
200 g castor sugar, divided
250 g cake flour
4 large eggs
75 ml Lactose full cream milk
1 1/2 Tsp baking powder
1/4 Tsp cream of tatar
A pinch of Himalayan pink salt
1 Tsp vanilla extract
A few shakes of vanilla grinder
berries of your choice
Preheat oven 170 degrees C . Place a deep baking pan with boiling water in it into the oven. Grease 8″ square tin with butter and set aside.
Beat egg whites and cream of tatar until foamy using hand beater. Gradually add in 90 g castor sugar and beat until stiff peaks. Then put in fridge until needed. Sift flour and baking powder twice. Then add salt and keep aside for later.
Beat both butter and spread with 110 g castor till light and fluffy on med speed for 10 minutes, scrapping batter on sides down. Add yolks one at a time beating well each addition until combined. Bring out egg whites to room temperature.
Now add half flour mixture, mixing well with a big metal spoon until combined. Next add milk and mix till combined. Once combined, add remaining flour and mix until combined well.
Next add 1 heap full big metal spoon of egg whites into batter mixture and gently fold in. Then another heap spoon full egg whites and fold to mix well. Now pour remaining egg whites into batter gently fold until incorporated well.
Spoon batter into prepared tin and smooth the top. Bake for 45 minutes or until skewer inserted comes out clean. Switch off oven and leave cake in oven with door close for 35 minutes.
Remove from oven and let cool in tin for 45 minutes before turning out onto cake base; let it cool completely. Then place in fridge for 45 minutes.
Remove from fridge and dust with icing sugar and decorate with berries. Serve cake with whipped cream and brewed coffee or tea of your choice.
Note: oven temperature may vary. You might need a bit higher say 180 degrees C. You might need less or more time. You may try half and half butter and spread. You may use water instead of milk. Add vanilla essence instead of vanilla grinder and vanilla extract.
You can use all block butter instead if you want too. Add more sugar or less. Add fruits inside the butter cake rather than just decorate it on top. You may put cream on top of your cake.