Original recipe adapted from Mrs Ng Sk buttercake recipe.
(A)
227gm softened unsalted butter
100gm sugar
4 large egg yolks
1 tsp vanilla extract (which I forgotten)
227gm softened unsalted butter
100gm sugar
4 large egg yolks
1 tsp vanilla extract (which I forgotten)
(B)
4 large egg whites
50gm sugar
4 large egg whites
50gm sugar
(C)
200gm self raising flour (sifted)
60ml milk
200gm self raising flour (sifted)
60ml milk
Method:
1. Whip up meringue into stiff peak and
set aside. (B)
1. Whip up meringue into stiff peak and
set aside. (B)
2. Cream butter and sugar until white and fluffy, then add in egg yolk 1 at a time. lastly add vanilla extract. Mix to combine. (A)
3. Fold in self raising flour in 3 addition alternating with 2 addition of milk. (1/3 flour - 1/2 milk - 1/3 flour - 1/2 milk - 1/3 flour) (C)
4. Fold in meringue into the yellow batter in 3 addition.
Divide evenly into two 6inch round pan (lined and greased) and bake at preheated 170c oven for 35mins. Adjust accordingly to your oven.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10212641942862916&set=pcb.1821194378141489&type=3
Credit: Vanessa Lau
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-butter-cake-6inch-round.html
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