Friday, August 26, 2011

Light Butter Cake

How nice! It'll be a super long weekend for me this week as tomorrow is the Presidential Election and because it falls on a Sat, we are eligible for a day off in lieu on any day between next Monday till end Sept.   I will be taking off on Monday since Tues is the Hari Raya Puasa holiday (the biggest festival for Muslim).  Hurray!! Super long break!!   On the subject of Presidential Election,  till now, I am still not sure who should I should vote tomorrow as I am still in doubt of any difference if any of these four candidates being elected.  Sigh!  The only bonus is an extra day off  ...  

Let's drop the election topic and get back to baking.    I came across this butter cake recipe from The Little Teochew website and it looks so tempting,  I therefore decided to give this a try.  This uniqueness of this recipe is it contains a lot of milk, it's different from other butter cake recipes that I baked before.  It's interesting!   
How's the turn out?  From my view and those tasted, this cake is very light and less oily unlike the traditional butter cake, however, it's a bit milky and too sweet despite I have cut down the sugar level to 205g.  Otherwise, this recipe is perfect.  Although it has room to improve, overall, this recipe is still a keeper.  

If you are the big fan for butter cake and would like to try out,  pls refer to The Little Techow Blog  for original recipe or refer to the following which has been modified.

- 195g Cake flour                  }
- 1 1/2 tsp baking powder     } sift togeher
- 1/2 tsp salt                           }
- 170g butter, softened          
- 205g sugar (can further cut down to 190g)
- 1 large egg, plus one large egg yolk
- 1/2 tbsp Rum
- 12 tbsp whole milk 

1. Preheat oven to 175*C . Butter and line a TWO 8"x3.5"  ( 8"x 3") loaf pans
2. Cream butter and sugar until pale and fluffy for about about 4 mins
3. Add in egg and egg yolk one at a time, beat at slow speed till mix well (20 sec). 
4. On low speed (or use a spatula), add flour mixture in 3 parts, alternating with milk.  Mix well.  The batter should look thick and creamy. 
5. Pour batter into prepared pan and bake for abt 40 mins.
6.  Let to rest in pan for 5 mins before unmould.   Allow cake to completely cool before slicing.

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