Sunday, December 28, 2014

Fluffy ButterCake

I made this awesome fluffy and soft buttercake today using a different method of mixing.  This recipe also uses emulsifier to fluff up the batter and the butter is added right at the end.

I just made half the recipe called for.

Source: mykitchensnippets


100gm sugar
100gm cake flour
100gm butter (melted)
3 eggs
1 tsp Ovalette/emulsifier
2 tbsp whole milk or condensed milk
1/4 tsp salt
1/2 tsp vanilla essence
drop of pandan food coloring

* No cake flour - substitute with 1 cup of flour minus 2 tbsp.  Add in 2 tbsp of cornstarch and sift well.


Sift the cake flour into bowl,  Add sugar, salt, eggs, ovalette, vanilla essence, condensed milk.
Whisk in a stand mixer until white and fluffy.

Slowly drizzle in the melted butter and whisk with medium speed till well combined.

Divide in a small bowl and mix with pandan food coloring on one bowl and pour alternately in a greased loaf pan.

Bake at 350 degrees F for about 40 minutes until skewer is clean when tested.

Remove from oven and let it cool for about 5 minutes. Turn it onto a cooling rack and cool completely before cutting to pieces.

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