Saturday, October 12, 2013

Moist Butter Cake


  It's a Saturday afternoon and for once, I find myself with not much to do and no where to go. Half the usual gang of girls are off to a beach vacation and the rest are either clubbing or out swinging at expensive eateries.
  I'm stuck at home with mommy and little Natasha and oh, Teddy.

Anyway, straight to the point. I'll be taking my first cooking class from mum to day - she'll be teaching me to fry noodles (aka Chow Mein) and I'll be attempting the below recipe for moist butter cake -- with just a very few minor changes to suit my taste.



Mrs NgSK's Super Moist Butter Cake






230g Salted Butter, Softened (Cool at 18-20C, not glossy)
200g Eggs, No shell (4 Medium Eggs)
 50g + 150g Sugar
200g Self Raising Flour, Sifted.
 60ml Milk
1 teaspoon vanilla extract



1. Preheat oven at 150C. 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.
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.
Put in vanilla paste 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 50 - 60 minutes or until skewer comes out clean.
(After baking, I left the cake in the tin to cool hoping that it will be moister.)



The changes I'll make: 

1)  I will be using probably 50g less sugar to make the cake less sweet.


2) I'll put a tray filled with water into the oven together with the cake mixture so that the cake texture will not come out too dry. A tip shared with me by my sister -in-law.


3) Because my lovely cousin overheated my egg mixer and didn't even offer to buy me one, I'll have to do beat the entire cake mixture with hands.





Good Lord.


Stay tuned for updates of picture on the moist butter cake created by yours truly. Here's hoping it will turn out very well.







Ta!





-UPDATES-



I kinda over baked this cake because the top part of the cake didn't turn brown.
And i should have laid it out on a smaller baking tray/double up the ingredients. 
 Other than that, I've followed through the above mentioned recipe precisely.

The best part of baking a cake is that you're able to control the sugar content to your liking.
The butter cake wasn't overly sweet and it's perfect!! Very butterish and the texture of the cake is awesome..



Now on to the first dish I've made...


Fried Noodles aka mummy's style!
So I've learnt that you'll  need to fry the ingredients first before dumping in the noodles at the last point. LOL.
Frying is one of the easiest form of meal preparation. 
Now on to learning Fried Meehoon and Fried Rice.



Definitely hope to share more about my disasters (or not!) in the kitchen.


Toodles!!


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