(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. =)

Banana Chiffon Cake (Favourite)

This is also shared with me by Xinying. Very very good. I simply loved it. It was very soft and moist. Thou felt that the banana taste was a little lacking. This can be solved easily. I have also change the recipe slightly to suit my chiffon pan size and for my convenient. I will be doing a durian version with this base recipe. =D

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.

Banana Chiffon Cake

I had tried this recipe quite many years ago when I first start attempting to bake. It wasn’t very successful then, the bottom was like “kuek”. Now using the same recipe, it is much easier now, hee. This is not bad, but a bit dry. Think its my oven again.

Recipe will follow later

Perfect Carrot Cake

This is one of the longest time to try cake. I have always wanted to try baking a carrot cake. Finally after years, I did it! I love this carrot cake. It is quite unlike the ones sold outside. This is kinda light, soft and moist. The texture is more in-between light and dense. This recipes is taken from Yochana’s site again. =) It contributed by Stephanie. Below is the adapted recipe for the carrot cake. Shall not post the cream cheese frosting here since I am not please with it yet.

Ingredient (1)
125g softened butter
1/2cup corn oil or vegetable oil
1cup dark brown sugar
1/2cup golden syrup-maple flavor

Ingredient (2)
2 eggs
pinch of salt
2tsp of ground cinnamon
1tsp vanilla extract

Ingredient (3)
1/2cup rasins
1/2cup chopped walnuts

Ingredient (4)
1/2tsp baking powder
1/2tsp baking soda
1 2/3cup self raising flour

Ingredient (5)
200g grated carrot soak in 1/2 cup milk for 10 mins

1. Line two 8inch tins with paper and grease lightly. Preheat oven to 180 degree.
2. Beat Ingredient (1) together till smooth.
3. Beat in Ingredient (2) together.
4. Gently stir in Ingredient (3).
5. Sift ingredient (4) and fold in gently.
6. Lastly, gently fold in Ingredient (5).
7. Divide the batter between 2 tins, bake for about 35 to 40 mins or until skewer comes out clean. Cool completely before unmoulding.