Really appreciate it . I have a small electric oven with U-shape upper and lower elements. However, I suggest you purchase a digital weighing scale for your kitchen. Thanks for the recipe! 6. If the problem persists, try to check the butter cake in the over ten minutes before the time that you set. I separate them just to make sure if I pour too much milk, I can still salvage the extra if they are in separate bowls. I will set the timer ten minutes earlier than the targeted baking time. I have not used almond milk for butter cake, but the mount is much less than the rest, so I should not have any significant changes to the cake. Hi Winnie, Dear Yuwadee, The best way is checking the color of the cake visually when it comes to deciding the doneness of the cake. And also the speed for whisking the egg white. Therefore, I just mix the flour with salt and baking powder with a whisk before adding it to the wet ingredients. Wow!quite helpful. Hobbyland Cake Boards Square White Coated Greaseproof (10" Square, 10 Cake Boards), Hamilton Beach 64650 6-Speed Classic Stand Mixer, Stainless Steel, 4-Quart Bowl and Accessories, Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch. ©2020 Taste of Asian Food. Can i use this recipe to make marble cake? I thought of adding some raisins, pre-soaked in water to plump them up, tossed then mixed with a bit of flour before adding into the cake batter…this supposed to stop them from sinking to the bottom of the cake , that’s what I read somewhere. 330g (1.45 cups) of good quality unsalted butter Fill up the baking pans and start baking is nothing technical, but I have a list of tips and tricks for you to make it super easy and efficient. As for baking, increased the baking time for another ten minutes and reduced the top temperature by ten degrees so that the surface will not be too brown with the additional baking time. […] you like this recipe, take a look at our butter cake recipe, green tea chiffon cake recipe, and Japanese cheesecake recipe. I see you wrte each cake is 1.3kg before baking. Thank you so much for your comment. 2. I hope it will turn out fantastic. I finally found yours. Scrape the vanilla essence. Is it underbaked? The water surrounds and protects delicate foods during KP Kwan, I noticed you didn’t add in any vanilla. I added 1 tsp of vanilla. Hi Jay, Hi Swen, After filling the pan with batter, simply pop the Springform into the 10 inch pan and place into the … KP Kwan. There are two main reasons why butter cake cracks: Hi, why is the butter more than the flour. Two ingredients contain water in the recipe- eggs, and milk. At this point, you may consider adding a chocolate or other fragrance oil to your mix if you want to give your body butter an added kick. KP Kwan. Since the dry ingredients are well combined, I can shorten the time of mixing without worrying about the uneven distribution of the dry ingredients. KP Kwan. neither flavor overpowers the other. Your email address will not be published. 1. a day earlier. . then {{format_dollars}}{{start_price}}{{format_cents}} per month. Your BC recipe looks awesome and I’m going to try it today. You can use 175°C which is equivalent to 350°F. HI Kwan, my cake cracked but it still tastes amazing. I find that the problem also happened near the top, not only at the bottom as you described. Hi!! Yum..Thx so much. This recipe is a derivation of the pound cake, make with only pure orange juice and zests. mixer on high speed until thick and fluffy, about 3 minutes. Note: This post may contain affiliate links. God bless you, your family, your blog, and your business. Thanks. First time my cake turned out so well. Thanks. KP Kwan. You can maintain the butter at 330g if you like it rich. Thank you for following my recipe. Can I used self raising flour instead to make it softer? The sweetness and buttery flavour was just right. Pipe chocolate batter into Won’t the cake be soggy? So glad to know that you like the butter cake. However, noticed its quite hard, not soft and fluffy. I was looking for steamed cakes, fat goh (Chinese prosperity cake) recipes, wondering if you’ve tested any, and could your share your experiences, eg: what makes fat goh ‘smile’. 4. I would like to make orange butter cake with your recipe. The texture is fine and my kids absolutely love them! Water bath method used to make mouthwatering cakes, {{start_at_rate}} {{format_dollars}} {{start_price}} {{format_cents}} {{term}}, {{promotional_format_dollars}}{{promotional_price}}{{promotional_format_cents}} {{term}}, By The Culinary Institute of America, For AP Weekly Features - 07/10/02, The best dog breeds for families with kids, Which subscription boxes are worth your time and money, How to find out about a company's culture, Warm your soul at Mountain Mama’s Coffeehouse and Bakery, Borscht: A hot beet soup that warms the body and soul, Garlic Basil Shrimp and a Caesar-ish Salad, Oddfellow Inn & Farm: Home of Helena’s fabulous French Bistro Maison. Loosely seal the bag with cellophane tape. Durian, what is the ratio? Foods may be You can reduce all the ingredients proportionately in the recipe. Thanks for much! There are 438 cake batter bath for sale on Etsy, and they cost $8.03 on average. You can try to bake the cake on the lowest rack. Instead, increase or decrease to the temperature of the upper heat source so that the cake will have a nice finishing on the surface. But the water bath has other benefits when it comes to cheesecake. I think it is OK for a cake that the center is higher than the side, as some butter cake (and pound cake) even burst on top and still acceptable. My cake is baking in a 9 inch spring form pan in a 350 degree oven. Carefully remove cake This recipe is a keeper. However, the batter is not very runny, and I will do the same as you to add the raisin coated with flour. melted chocolate to reserved batter. One thing I notice is that it hardly gets overmix. Temperature is too low. After baking, remove the cake and cool at room temperature for a few minutes until you can hold the pan with your hands. Thank you so much for your detailed instructions and tips. There are contradicting opinions on the issue of sieving the flour. Pound cake … Pour all the egg and milk into the batter while keeping the mixer running. to mind a delicate egg custard, a souffle, cheesecake, pate or Since I am using a cake pan with a detachable base, I have to wrap the exterior of the pan with aluminum foil to avoid the water from the water bath from seeping into the pan. After not getting it right for so many times despite attending classes as well, I am glad I hv found a recipe as detailed and as well explained as yours. I think I understand what you describe. This way is called whipping method which is not suitable for butter cake with high-fat content. The density of milk is quite close to water. Scrape down the sides of the mixing bowl to ensure even mixing. Hi Mariska, Yes, it is 338°F, but sometimes the temperature indicator on the oven may not be accurate. I would also appreciate it if you could also advise me on the dimensions of the baking tin to use for this cake size. Use a spatula to scrape off any ingredients stick on the side of the mixer. 2ndly, if i mix using kitchen aid mixer should i use the highest speed because it seemed too fast.. Tq in advance, Hi Nur, KP Kwan, I baked this butter cake with your recipe , the outcome was mind blowing, also i had the similar electronic whisk that you used. Hope this info is useful to you. Use the wire whisk to mix. Pan with a removable (or loose) bottom is ideal as you can remove the cake easily by inverting it. I have recently discovered an amazing substitute called AQUAFABA (you can search this on the internet) which can be sourced by discarding chickpea soaking water and then saving the water used to cook the chickpeas and reducing it and chilling it in the refrigerator until it becomes the consistency of eggs (the chickpeas can be used for other recipes). Temperature and position of the rack. Cake flour is just only the flour for baking cake, not be all purposed, right? If you’re using a water bath for your cheesecake but don’t prepare your pan adequately the pan will leak, causing a soggy cheesecake. I think it should be fine if you do not chop it very fine. My concern is, can I reduce the sugar? I have baked this 2 days ago, very soft and nice. Hi Florence, A quick check on the internet shows that 1000ml of milk is about 1030g. I also plan to try some of your meat dishes using faux meat as substitute. 300g (2.4 cups) of cake flour The amount of egg in the butter cake recipe is without the shell. 2. Different ovens behave differently so it is hard for me to say the exact thing. , Hi Christy, I cracked all eggs in a bowl to measure. Hi Lin, I would suggest 190°C for 30 minutes, but again it depends on the size. It doesn’t matter whether both are mixed them together. I divided into 2 part and add chocolate emulco and orange emulco. You can try to increase the temperature by five to ten degrees, and bake on the lowest rack so that the surface will not burn too quickly. Bake until cheesecake is mostly set and only wobbles slightly in the center, 30–40 minutes. I fumbled before because I was impatient. In both cases, the surface: volume ratio is smaller and the chances of cracking will be much reduced. I use SCS or sometimes Anchor brand butter. The cake was moist & buttery. I hope this is information is useful to you. I am using a commercial oven without steam for all my cakes. It is therefore 64 inches square. The cake is moist and fluffy. Thanks. As an Amazon Associate, I earn from qualifying purchases. filled, leaving about 1 inch around each mold so hot water can KP Kwan. It does not always happen though. The best amount of sugar for butter cake is between 80% to 120% of the flour used. Thanks, Hi Nivedita, After I make sure that I have done the following, this problem is solved. Insufficient mixing. Is it the flour or liquid issue? Thank you for all your fast replies! All love it especially my beloved dad & grandma. It was dense. My best guess is it should work, but of course, it needs to be verified. (I usually bring it out the night before.) One thing I learn through the year is the butter must be soft enough to make it fluffy and light. The water bath gently cooks the food at a lower temperature and at a slower rate, protecting it from the direct heat of the oven. Thanks for your reply! This means if the flour is 100%, then the butter should be at max 120 %, and liquid (egg plus milk) at max 120%. Let me know the result after you make it. Heat the butter a saucepan, over low heat. Wow rude. So I have to put in on the ‘flour’ of the oven. I am hosting a party tomorrow and I can’t decide if I should bake it today or tomorrow. I am not exactly sure why as there are too many reasons. The small unevenness will disappear when the temperature rises in the oven. If you use half the amount of this recipe, you may need to reduce the baking time (with the same temperature) since it will cook faster. If I were bake a smaller cake, can i cut the ingredients in your recipe by 50% OK? Hi KP Kwan If you use salted butter, please omit the salt in the recipe since it will become too salty. With all of the conversion, I accidentally used 30 grams of baking powder in stead of 3! If you use only 1/4 of the recipe, the height of the cake will be likely 1/4 compare to if you use the full amount in the recipe. to come up to about two-thirds of the mold’s height. Thanks in advance. Despite the grainy texture, it will become smooth once you add the flour. I don’t know what is the word to describe, but the bottom just look a bit uncooked but is actually cooked. Please read my privacy policy for more info. I use 8-inch square cake pans. Made this butter cake yesterday and it was yummy. Top heating element too close to the cake. I was about to ask for this conversion but decided to scroll down as I was sure someone else would have asked, luckily I was right and it proved very helpful. I baked both marble & a chocolate version. You do not have to do this when you make one cake, but it is handy to have an electronic kitchen scale. I do think the vanilla essence actually spoils the taste. Carefully remove cake from water bath and … Otherwise, cake will deflate rapidly. This way, the bottom will expand quicker and not dense and will delay the top from browning. You can sieve the all-purpose flour without adding cornstarch as the lubricant in most cases. Everyone was ooh-ing and ahh-ing over the butter cake, quite simply the best I have ever tried. Pronounced "poonch-key" or "punch-key" (depending on who you ask), they are similar to jelly doughnuts, but use more eggs. Pour batter into pan. Translated to 200g of egg plus 40 of milk maximum. I depend on the size of the cake. Always use caster or granulated (find) sugar. I am not sure why and have searched all the resources I can from internet and books but unable to get the answer. If you use the flat bade, you need a longer time to achieve the same effect. please I need your corrections and help. You have to test all over again if you another oven. https://www.simplyrecipes.com/can_you_make_cheesecake_without_a_water_… Your blog’s really amazing with so much detail put into every recipe, I’m definitely a fan , Hi Cheryl, Hi Uche, If you’ve ever baked a cheesecake in a water bath or bain-marie, chances are water has seeped into the cake at least once. This may cause layer inside the cake, where a specific part of the cake does not rise sufficiently and result in layers that looks compact and uncooked. Will you be able to advise me what I did wrong? Variation: To make a marble cheesecake, prepare batter and fill The amount of cocoa powder or melted chocolate will tip the balance and it is better to refer to a separate chocolate butter cake recipe. 1 Professional Cooking by Wayne Gisslen (7th edition)2 On food and cooking, the science and lore of the kitchen- Harold McGee3 http://www.partselect.ca/Resources/KitchenAid-For-Christmas.aspx4 http://www.thekitchn.com/is-sifting-flour-for-baked-goods-really-necessary-2138945 http://oureverydaylife.com/long-mix-flour-baking-cake-30711.html. Best regards, A water bath is simply a pan of hot water placed in the oven, and using this method has two benefits when baking. Thank you so much for the recipe. Hi Man Eng, You are right. Thank you so much for sharing your knowledge and your excellent recipe. You can use the recipe right away if the side of the cake tin is tall enough. Thanks so much KP Kwan for your prompt response. How to Make a Water Bath for Cheesecake: Bake the crust you're using until beginning to brown and fragrant, 10 to 15 minutes. reach 1 inch up sides of cake pan. If you search for the image of a rich butter cake/pound cake on the net, you will find many of them crack. My answer is NO. So I have had to put it on the base of the oven. The cakes were dense, with cracked top and uneven rising. TQ. Reduce the final mixing time is a good idea. It boosts efficiency and minimizes human errors among my kitchen staff. If you want to use 250g butter for more flavor, go for it and do let me know the outcome. However, be sure that the cake is fully cooked. But okay noted! Brush I recently increased to 175°C/350°F and still work fine. Substitution will affect the structure of the cake. Run a small knife There are many reasons, but the most common problems that I know are: Any recommendations, comments, corrections, and questions are welcome. Hi Joyce, It does need some close observation. As family member is on sugar control. You may need a different recipe if you want it to be gluten-free. One is on top, and the other one at the bottom runs from left to right across the center. You are always welcome! Can I use self-raising flour to replace flour, baking powder and salt? Thank you, and I hope this information is useful to you. Press graham cracker crust into an even 3. The temperatures mentioned in the recipe is only a rough guide. The texture is so fine, light, and fluffy and the taste is “I-can’t-have-just-one-slice” kind of deliciousness. Incomplete /insufficient mixing. I tried use with fan it became dense, dry n burnt some sides, then without fan just top n bottom heat it became dense too. I wish you to have a great baking session. One way is to add some more milk from 45ml(g) to 80ml(g). Then keep in a cake box and leave it in the refrigerator. Have a great party. The actual internal temperature of different ovens is different although the setting is identical. https://www.woolworths.com.au/shop/recipedetail/5883/basic-butter-cake Too hot. Get up-to-the-minute news sent straight to your device. Prepare the baking pans before making the cake to bake it without any delay. Any difference? Hi Julia, Wow, Thanks to share your recipe.your step by step instructions are helpful by starter. Enjoy your cake! If my cake come out a bit dry, I will likely try the following; What if this recipe I use round pan with 6 inches? wire rack on cake and invert cake onto it. I pour ALL the eggs into the batter followed by milk a minute later. But i used half the quantity. The reason to beat the butter and sugar together is to make it very fluffy and trap the air inside, so the cake will become light and fluffy due to the expansion of air while baking. You can replace cake flour with all-purpose flour. Thousands of new, high-quality pictures added every day. … (Hope I guess correctly). KP Kwan, Hi KP Kwan. What causes the fine streaks? It is my pleasure to share what I know is working. Too dry. why my cake very oily after cooling down. Add the eggs into the butter and sugar batter. If you are using the same amount of ingredients as in the recipe, it will turn out well, and the cake will be very soft and tender. Too little sugar. water bath for 15 minutes on a wire rack. The hot water surrounds the pan and bakes the filling gently and evenly—exactly what slightly fussy bakes like cheesecake need. You will be notified of all my new recipes/ But when I make just one cake with my small hand-held mixer, it still comes out excellent, and therefore I do to care much about it. Wow!!! You can use a 6-inch square tin for half the amount in the recipe. KP Kwan. I do NOT use a springform pan)…which makes it a bit trickier to remove…but a little parchment paper and a good amount of greasing and you’ll be OK! can lead to cracking of surfaces. I always worry that I do not write it clear enough so I will try to give you as much info as possible. Hi Una, I do not think the small difference in the amount of sugar and milk is the cause of the crack. That will make up to 1000g egg plus 200g milk = 1200 in total. Thanks for sharing such a great information here.If you want to explore some wine blog then you can visit http://rumasingh.com/2017/04/21/decoding-the-indian-wine-drinker/. Any amount more than that will leave an untoward taste of baking powder to the cake. Is it okay if I substitute milk with orange juice? I just hope that my cake will turn out right on my next try. KP Kwan. As there were no more visible lumps, I daren’t mix it anymore. I am eager to know what will turn out. Thanks. Where did I go wrong? 2. Thank you for following my butter cake recipe and wish you all the success in baking. What a big difference your method makes!!! I placed my cake on the lower rack of the oven and lower the heat to 160 deg. Thank you so much for the tips Mr Kwan. pan as directed above, reserving 1/2 cup of batter. Cornstarch behaves differently from all-purpose flour. Since you use 1000g of flour, I suggest you can add up to, but not more than 200ml of milk. In future, you can get the conversation from any internet free tools. melting ingredients such as chocolate without burning. Alternatively, dial up the temperature of the bottom heat by ten degrees. I have sugar can I reduce. Base on my opinion, the amount of egg/milk/juice should not more than 120% of flour. You can read more about the different types of a wire whisk, dough hook and flat edge beater in this article. Hi , this is my first ever bake a butter cake. Butter cake is a fairly simple cake to make, but its richness and fluffiness make it a decadent dessert for any occasion. Rose. Continue to bake for another ten minutes if the color has not reached the expected tone. Is it possible for milk at 135g and i would like to to maintain the butter at 330g (i like it rich) Is this ok? KP Kwan. 240g. If the cake becomes harder and dry, perhaps it is time to stop reducing further. Thanks, Like to ask can I use molasses sugar and reduce the amount too, to replace castor sugar? Or can I still bake this cake based on your ingredients in my round pan, but its just that the cake will be taller? It will likely overbake the cake and cause cracking. I use a digital kitchen scale to measure the ingredients. Hi. Please note that cake with less sugar is not as soft as the one with more sugar. However, I have two questions: Hope more air trapped within the butter /sugar helps to eliminate the dense problem. Sorry for causing heart attack In fact, there were times my cake was under mixed, with tiny lumps of unmixed flour left in the cake. You do need a water bath for cheesecake and sponge cake as they behave differently. Please add the sourcream and minus the milk of the same amount. Mix until it is light, fluffy, creamy, and become pale yellow. However, please remember self-raising flour contain baking powder in it, so please omit the baking powder in the recipe. A little tip: You need to beat the butter and sugar until very fluffy, light, color change from bright yellow butter color to pale yellow, and look like fluffy icecream. So you can use a higher speed to save time. Wait until it is fluffy and add the eggs. Baking in a water bath creates Whichever oven you use, always use a pair of oven mitts when you place and remove the cakes from the oven for your safety. So if you pour the batter into the round cake pan, you will notice the cake will be taller. thanks! Hi Venancia, I use my 12 inch cake pan for the water bath . 2. Brush the paper with some melted butter. It does not mix well with the flat edge beater at low speed, which I did try before. Sugar acts as a softener. The speed becomes important for making meringue. I’ve tried your recipe over the weekend and I’m thrilled that my cake turned out alright except for a slight dome in the middle of the cake. Thanks KP. I never use ghee before, but since it is purified butter, it should work well. Sugar does act as a softener. 1. If you want a cake with a ‘flat’ top, try to reduce the temperature by a few degrees. That will assure to minimize the formation of gluten. It always became dense.. I used six eggs, each 50g, exactly just like what you did. Hi KP Kwan I like it so much, so does my family members. 1 hour. Hi Jen, Gluten forms when the flour mixed with liquid can toughen the cake. As for the vanilla extract, please add some if you like. But not sure I got the eggs right though…. KP Kwan, I tried this recipe today and I followed the exact steps. I have never added raisins to this recipe so far, so I am not able to give you an answer. Hope you can advice. 2. Hi Mr. Kwan, Clean toothpick. (I use an external thermometer to verify both.). melted butter over bottom and sides of an 8-inch round cake pan I use grams as a single unit of measurement in my kitchen. Note: This post may contain affiliate links. Wishing you (or the birthday boy/girl) a wonderful birthday. in melted butter to incorporate. By the way, I’ve forgotten to mention that I’ve used 4 medium sized eggs and 3 small kampung eggs instead of 6 medium sized eggs. If I make a cake with 200g flour, I will use butter not more than 120% of 200g i.e. Creaming is the most important part of the cake making process. Try mixing it until very fluffy and light help to raise the cake properly. layer. I can only imagine it’ll be like Japanese cheese cake. Thank you so much, i did it. Mine cracked terribly and uneven rising, I use 1/4 of your recipe for an 8 inch one, any clue? Recipe. Hi JT, The wire whisk advice is really helpful for the butter n sugar mixing. Last week I baked a butter cake using a “blue-ribbon butter cake recipe” that was a huge fail for me. Most of the time I use Speed 3 – 4 & it seem the result of my egg white is too stiff. thx KP. I have tried marble cKes soooo many times. pan. Detail instruction how to make it. 1. From my experience, the amount of water should not more than 120% of the flour. Just substitute the cow milk with almond milk the exact amount. Increase the amount of liquid (egg, milk, juice) but not more than 1.2x of the weight of the flour. All the best in baking. That is exactly why I may not getting the desired result even though I follow one hundred percent of the recipe. Hi Jasmine, To me, you’ re really awsome, thank you very much. I tried to mix the butter and sugar using the highest speed , maintain the same cooking time. F. Please confirm. That means the sugar and butter have mixed well (hence change color), and trap lots of air (therefore increase volume and fluffy). to keep cooked foods warm without continuing to cook them, and for
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