Updated post on 29/4/2016
Upload of new pictures without pattern and recipes has been amended.
This is not a difficult bake but it produces a moist texture. Incorporating cream cheese to butter cake is rather uncommon but it help to moisten the cake. On the other hand, it did make the cake a bit denser..It is not the fluffy type of butter cake that you are looking at, it is a more compact type of moist butter cake.
I have really nothing much to write about this recipe. Again, it is my own recipe and from my own experimentation. I have experimented this at home and if the recipe succeeded, I will share it with readers and for readers to try out..
As the cake is very plain, I have decided to do some pattern with the cake, dusting some cocoa powder in between the cake. However, that is totally not necessary because it is for home consumption. the topographic effect will become more obvious if you divide the dough into 3 portions and have one colour for each portion.
WHAT IS REQUIRED
Servings: One 9” x 9” cake
250 grams of butter (at room temperature)
250 grams of cream cheese (at room temperature)
400 grams of self raising flour
20 grams of fresh milk
250 grams of castor sugar
- 2 tablespoons of condensed milk
1 teaspoon of vanilla essence (optional and not in picture)
2 tablespoons of cocoa powder for dusting (optional)
STEPS OF PREPARATION
Preheat the oven to 180 degree Celsius
Lightly grease an 9” x 9” baking tin preferably with a detachable base.
Cream the butter, sugar and cream cheese until light and fluffy, add in the vanilla essence and eggs and use slow speed to “mix” until well combined. Eggs should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg settled at the bottom of the mixing bowl. Sift in 1/3 of the self raising flour and milk and use the spatula to quickly fold in the flour.. Continue with the remaining 2/3 until all the flour and milk are added.
Transfer one third of the batter to the baking tin, level and dust a tablespoon of the cocoa powder on top of the first layer. Add another one third of the batter on top of the cocoa powder, level and dust another tablespoon of the cocoa powder on top of the second layer. Pour the remaining 1/3 of the flour on top of the cocoa powder, level and bake in the oven (at the lowest shelf) at 180 degree Celsius at 50-60 minutes or until a skewer inserted comes out clean.
If you noted the surface turning brownish too soon, lower the temperature to 165 degree Celsius and continue baking until the cake is cooked. It may take a bit longer and skewer test is still the final test. You can also turn off the top heat when you sighted the burnt, continue to cook until the last 15 minutes and on the top heat again.
Do give it a try and you will be surprised with the texture. To achieve maximum topographic effect, you can add some permitted food colouring and that will give you a cake that impress your guest…
Hope you like the post today. Cheers and have a nice day.
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