The Decadent Butter Cake
Well, this cake brings back memories for me. My dad used to tell me that people don't bake the butter cakes anymore. Back in his days, cakes were just butter cakes. He loves the velvety, smooth and melt in the mouth buttery cakes. I came across this recipe from a really old cookbook that my sister Elsie gave me. So I tested this and Whoa ! this cake is extremely good, it s very fine in texture, creamy and melts in your mouth. I just wished my dad is still here to eat this. You know what? I should email Paula Deen - the queen of butter cooking.
Recipe:
310 g (11oz) all purpose flour
10 egg whites
310 g (11oz) sugar
2 tsp baking powder
10 egg yolks, lightly beaten
455 g (16oz) butter
6 tbs condensed milk
2 tsp of almond essence
2 tsp of vanilla essence
2 tsp brandy
Method:
Sift flour twice.
Beat egg whites, sugar and baking powder until thick. Add beaten egg yolks a little at a time and continue beating till thick and creamy. Remove to another mixing bowl.
Place butter and condensed milk in the mixer. Beat at medium for about 5 mins. Add almond, vanilla and brandy. Mix it in.
Add egg mixture and flour alternating between the two ending with flour. Pour batter into a greased cake tin and bake at 350 deg F for 10 mins. Reduce oven to 275 deg F and bake for another 45 - 50 mins. Insert a wooden pick to the centre of the cake and it should come out clean.
Cool the cake and turn it out to serve.
Wow that is such an awesome looking recipe for a buter cake. Fit for a wedding. I follow a humble pund cake recipe meaning every ingedient is of same weight but eggs are measured in numbers used rather than weight . And the number of eggs used will be half the measurement number of other ingredients.
ReplyDeleteExample: 8 oz salted butter, 8 oz sugar,(beaten only for a short while. Do not overbeat, you will get an oily cake) add 4 eggs and three quarter of a small bottle of vanilla and a pinch of salt ( see? half of 8) and beat short while, add 8 oz self raising flour cake shop quality,do not use plain flour with self raising agents, stir it in gently,alternating with enough water to ensure a dropping consistency
Bake at 150 degrees centigrade
You need salted butter , pinch of salt and lots of vanilla to give you a wonderful tasting cake no matter what the detractors tell you.
Let me tell you that I adjusted the pound cake recipe over the years to get this result by adding salt and more vanilla. My cakes vanish in seconds when on the table...
Trick to a good cake other than advice above---- do not overbeat. Neglect is fine. Just use a fork and beat butter and sugar for 10 to 15 seconds then add eggs and vanilla and beat under 15 seconds. Your cake will be fluffy light and golden.