Today I managed to buy flour and whipping cream from the shop to bake my milky bread. All my ingredients are ready on the table but realize that I have bought cake flour instead of bread flour. Oh gosh! I have to change my plan, can’t bake bread today.
So with other ingredients ready, plus cake flour and evaporated milk, here I am ready to bake butter cake again. Hopefully hubby doesn’t complain butter cake again!
This is my 3rd attempt baking butter cake using different recipe, the ingredient slightly different. Here are the ingredient listed below and adopted from Aunty Yochana.
Ingredients:
125 gm. Butter
125 gm. Cake Margarine
100 gm. Sugar
a pinch of salt
1 tsp. Vanilla Essence
90 gm. Egg Yolk
1 Tbsp. Evaporated milk
200 gm. Cake flour
5 gm. Baking powder
160 gm. Egg White
100 gm. Sugar
Note: For a more buttery taste, use 250 gm. Butter instead of 1/2 butter 1/2 margarine
Method:
(1) Beat butter, margarine, sugar, salt and vanilla essence until light and creamy.
(2) Add in the egg yolk one at a time and beat until creamy. Add in evaporated milk.
(3) Fold in sieved cake flour and baking powder.
(4) Whisk egg white and sugar to a soft peak and fold gently into the creamed butter mixture.
(5) Pour into a 20 cm. round tin and bake at 175C for about 45 mins. or until cooked.
2 comments:
Hi if i do not have the cake flour, and i only have Self Raising flour,can i use this? i stll have to add in baking powder?
hi Ean,
Yes, you can replace the cake flour with self-rising flour. Just take note as the result will be slightly different.
Just ignore the baking powder if you are using self-rising flour.
Happy baking!
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