But­ter Cake

Wine & Dine Cookbook - - CLASSIC -

Makes 1 loaf MEDIUM

This makes a golden but­ter cake with tight, fine crumbs us­ing a cream­ing and foam­ing method for leav­en­ing in­stead of bak­ing pow­der, and re­spect­ing the qua­tre-quarts ratio.

225g cake flour

225g salted but­ter, room tem­per­a­ture

225g caster sugar

225g eggs (4 eggs+1 yolk),

room tem­per­a­ture, sep­a­rated 30ml milk, rum or brandy

1/2 tsp vanilla ex­tract

2 tsp rose wa­ter

1/4 tsp nut­meg pow­der zest from 1 orange

1/4 tsp lemon juice

1. Pre­heat fan oven to 160°C. Grease and line a 20x10 cm loaf pan. Sift flour.

2. Beat but­ter on medium speed un­til pale and light. Add sugar, re­serv­ing 1 tbsp, and beat for 2 mins.

3. Still on medium speed, add yolks one at a time. Mix in milk/rum, vanilla, rose wa­ter, nut­meg and orange zest.

4. Mix in flour on low speed or fold in with a spat­ula.

5. In an­other bowl, whisk egg whites to a light foam. Add lemon juice and re­served sugar. Whisk to soft peak stage.

6. Us­ing spat­ula, fold egg white into the bat­ter. Pour into pre­pared pan up to ¾ full and smooth top. Wet a small knife and slash the top to avoid an un­even crack.

7. Bake for 45 to 55 mins, or un­til a test skewer comes out clean.

8. Re­move from oven and cool in the pan, cov­ered, to pre­vent dry­ing, for 15 mins be­fore turn­ing out to cool com­pletely on a wire rack.

9. Slice be­fore serv­ing and store left­over cake in air­tight con­tainer to pre­vent dry­ing.

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