(Marbled) Cuen’s Butter Cake

After baking quite a few butter cake recipe, this is the version that I came up with. I shall call it Cuen’s butter cake. This is soft, moist and rich but not oily. Shall not keep you waiting. You can Marbled it or just keep it plain. Don’t have my camera with me now, will post the pic later.

(Marbled) Butter Cake

250g butter (I used SCS creamy butter)
1 tsp vanilla extract
180g caster sugar
3 eggs + 1 egg yolk
335g self-raising flour
130ml milk
50ml evaporated milk

Marbled effect
Pink food colouring
2tbsp cocoa powder + 2tbsp hot milk

1. Preheat oven to 160 degree. Grease 22cm-round tin, line with baking paper.
2. Beat butter , vanilla extract and sugar till light and fluffy.
3. Beat in egg one at a time, last followed by the yolk.
4. Sift the flour for 2 times. Mix in the flour and milk alternately in 2 batches.
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5. Divide batter into 3 batches. Tint one with pink and the other with the cocoa mixture. (for marbled effect)
6. Pour in to the tin and bake for about 60mins. Stand for 5 mins and overturn onto wire rack to cool.

Ps: As I am typing this out, I realise I could have try to use HK flour to achieve a finer texture. Shall try it out now and update later. =)

Basic Butter Cake

I got them from Xinying. She attended some baking classes and generously offered to share them with me. =D So thankful to her. But I am not able to share the recipe here, thou I have tweaked them slightly. You can ask me for my version if you want ya.

This butter cake is very nice, I just “phoon huat” butter but the cake is already with very rich buttery aroma. The taste was just nice, soft and not too dense either. Thumbs up.

Butter Cake

I have bake this in the midst of having my papers. Not bad. But I overbaked it a little. As I had used 2 small loaves tin instead of a round cake tin. I must remember to adjust my timing the next time. Recipe was taken from Yochana.

Ingredients:

250 gm. Butter
100 gm. Sugar
1 tsp. Vanilla Essence
90 gm. Egg Yolk
1 Tbsp. Evaporated milk
200 gm. Cake flour
5 gm. Baking powder
a pinch of salt
160 gm. Egg White
100 gm. Sugar

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.

Butter Cookies

I was looking for a nice butter cookie recipes. Found one that I liked it. I have added in some chocolate chips and cranberry. The picture below is the second try. It was very well received by my friends when I gave them during X’mas as a gift for them. So was asked to baked an “A” cookie for my friend’s daughter 1 year old birthday celebration to give away as doorgifts.

Butter (Heart) Cookies from Kitchen Capers
http://www.kitchencapers.net/phpbb/viewtopic.php?t=1592

Ingredients:
500g butter (soft, but not melted)
1.5 cup icing sugar (sifted)
2 eggs
3 tsp vanilla essence
5 cups plain flour

Method:
1. Sift plain flour 3 times.
2. Cream the butter and sugar until light (drops easily with a ligh flick of the spatula)
3. Add egg and vanilla essence and mix well.
4. Fold in flour till it becomes a soft dough.
5. Wrap the dough with baking sheet and refrigerate for 45mins.
6. Roll dough into 0.5cm thickness and cut into desired shapes with a cookie cutter.
7. Bake in preheated oven at 200 degress for 10 mins or till golden brown.

Note 1. I usually divide the dough into smaller portions and take it out one at a time to work on them individually. 2. Keep dough in the fridge, unless you are using them.