This is the modified pound cake recipe with the addition of some milk to moisten the cake. With egg separation method, the cake will not crack. It is not as oily but the moistness maintain.
It is not uncommon to hear complaints from elders that the butter cake in recent days are not as aromatic as the olden days. I do concur as I found that the current butter do lack of some traditional buttery aroma. Therefore, in this recipe, I have modified to include the use of a clarified butter (ghee) to boost the butter aroma. However, this is totally optional and you can always used butter for the whole recipe.
Since one of my Facebook friend is requesting for a butter cake recipe that have no baking powder, I have used plain flour instead of self raising flour. However, I still used 1/2 small teaspoon of baking powder and the cake rose rather well. I seriously believed that even if I do not use baking powder, the number of eggs will be adequate for the cake to rise on itself. To have an even finer butter cake texture, I have resorted to the use of icing sugar instead of castor sugar. Yes, the cake is even finer.
Overall I am rather happy with the cake aroma and texture but i am unhappy with the “holes” on my cake. I am unsure how the holes come about but I believed it is due to the uneven mix of my baking powder during the sifting of flours. Hope readers can bear with me with these small holes . it never appeared in all my previous bakes as you can see in my earlier posts.
WHAT IS REQUIRED
Servings: 8” square cake
200 grams of butter, soften at room temperature
50 grams of ghee (or butter)
5 eggs of about 50 grams each
250 grams of cake flour
250 grams of icing sugar or castor sugar (divide into 100 grams and 150 grams respectively)
100 grams of milk
1/2 teaspoon of baking powder
STEPS OF PREPARATION
Preheat the oven to 180 degree Celsius
Lightly grease an 8” x 8” baking tin preferably with a detachable base.
In a big mixing bowl, place your egg whites and beat using the machine whisk to whisk the egg whites until firm peak. Note that the bowl have to be extremely clean, dry and free of any oils.
When the volume expands, add in the sugar (100g) gradually, beat until thick and glossy and until all the sugars dissolved. Spoon the filling into a clean bowl and set aside for later use.
Change your whisk to a K beater (look at the second picture for the shape). Place your remaining 150 g sugar,ghee and butter, beat until light and creamy.Add in the vanilla essence and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.
Shift the flour into the mixing bowl, use the machine lowest speed to stir until well mix. Add in milk gradually until all milk were added. Take out the mixing bowl.
Fold in the egg whites as swiftly and lightly possible until all the ingredients are well mixed.
Transfer the batter into the baking tin and baked at 180 degree Celsius from the first 30 minutes. Reduce the temperature to 165 degree Celsius and bake for another 15-20 minutes or until the top turn yellowish brown and until a skewer inserted comes out clean. Note that this cake is moist and rather dense, hence, it is important to ensure that the cake is cooked. If it is not cooked, just extend the cooking hour and reduce the temperature by 10 degrees switching off the top heat.
Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.
This a simple butter cake modified from the traditional pound cake theory. It will be a good choice if it was served during Christmas House gathering. Is it not good to revert to having some simple, traditional cakes during Christmas. Do give it a try. Characteristic of this butter cake is soft, moist and fragrant and please let me know whether or not if you like it. I would appreciate your comments.
Hope you like the post today. Cheers and have a nice day.
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