Friday, 14 February 2014

Basic Butter Cake

I was going to decorate this cake with fondant. Before that, I thought I should document how I baked the base cake. I baked this cake on the night before Valentine's Day and stored it overnight in the refrigerator before decorating it.

The method and ingredients were very much similar to the Cranberry cupcakes recipe that I shared in my previous post. No Cranberry this time. Just Vanilla!

Ingredients :

  • 6 egg yolks
  • 5 egg whites (use more yolks than whites if you prefer the cakes to be softer and more moist)
  • 250 gm unsalted butter (soft butter at room temperature)
  • 230 gm self-raising flour (always sieve flour for baking)
  • 150 gm castor sugar  (as the cake was to be decorated with fondant that's originally sweet, I decided to reduce usage of sugar from 180g to 150g) 
  • 1/2 tsp baking powder
  • 1/2 tsp Vanilla flavouring 
Ingredients sufficient for an 8-inch cake.  Also allows the cake to rise to a comfortable height for fondant decorating purpose.

Method :
  1. Pre-heat oven to 175-180 degrees celsius.
  2. Mix the butter, sugar and flavouring until light and creamy, then set aside.
  3. In another bowl, whisk egg whites in high speed till soft peaks form, then add in egg yolks one at a time. Continue beating for another 3 minutes.
  4. Reduce the speed of the mixer to medium and add in the butter mixture. Beat till well combined.
  5. Reduce the mixer speed to low and add in flour and baking powder. Beat till well combined.
  6. Fill baking tin (1/2 full only), smooth the surfaces and bake for 50-55 minutes.
  7. Check the readiness by piercing a toothpick or bamboo skewer into the cake towards the last 5 minutes, the cake is ready if the toothpick / bamboo skewer comes out clean.
Ingredients for the Butter Cake
I prefer the flat beater for this cake
Use soft butter (at room temperature)
Mix till creamy
I sprayed vegetable oil into the bottom of the baking tins instead of lining with parchment papers.  It's really your choice.
I use the same quantity to bake 1x6-inch cake + 1x4-inch cake instead of an 8-inch cake
Check readiness with a bamboo skewer or toothpick.  Cake is ready if the skewer comes out dry and clean.
Cake nicely raised
Fresh from the oven
I used a cake leveller to cut the butter cake into half for ganache

This cake is dense enough to hold any fondant decoration, yet not too heavy for consumption.   


Post a Comment