3 IN 1 BUTTER CAKE

This is a Marble Cake recipe but I used the batter to bake 3 different cakes:

• Butter Cake – classic butter cake love for its simplicity of taste, texture and even its plain golden look

• Chocolate Cake – cake is soft and moist rich with chocolaty taste 

• Marble Cake – this is a combination of plain butter and chocolate cake, mixed to form swirls.  The art of mixing the 2 types of batters is a tricky one and when not done right can result in large areas of plain cake and chocolate cake instead of graceful swirls. However, each is unique on its own.

The whole portion can be baked in an 8 inch round pan or 9 inch square pan but here I baked the 3 different cakes using the foil ware pans [size 14cm x 10cm x 5cm]. All the 3 types turned out well. The cakes are soft, moist, buttery and with fine texture.  Each cake weighs 300 gm.

Recipe by Audry Nathaniel adapted from Home Cooking Magazine October 2004 Issue [modified]

Ingredients

250 gm butter – room temperature

200 gm castor sugar [can reduced to 180 gm]

250 gm self raising flour or 250 gm cake flour mixed with 1 tsp baking powder – sifted

5 eggs

1 tsp vanilla essence + 2 tbsp milk [for plain portion]

3 tsp cocoa powder mixed with 2 tbsp milk [for chocolate portion]

1. Beat butter lightly and add in sugar a little at a time [in batches] until creamy and light.
2. Add in the eggs, one at a time, beating continuously until well mixed.
3. Sift in sifted flours in batches and fold with a spatula until well combined.
4. Divide batter into 2 equal portions [about 450 gm per portion]. Stir in vanilla essence to one portion and cocoa mixture to the other portion. Mix well.
5. Scoop about 300 gm of plain batter into a foil ware pan, smooth the surface with a spatula.
6. Scoop about 300 gm of cocoa batter into another foil pan, smooth the surface with a spatula.
7. Scoop the balance plain and cocoa batters alternately into another foil pan. Use a skewer to draw lines on the batter to create a swirl design.
8. Bake all 3 batters in a preheated oven at 180 degrees C for 40-45 minutes on middle rack or until cakes are done.
9. Remove to cool on wire rack. Slice to serve [the cake dislodge easily from the foil pan].

I'm submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours

TO ALL  MUSLIM READERS AND VISITORS OF THIS BLOG

BEST WISHES TO ALL
&
SELAMAT HARI RAYA AIDIL FITRI

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PUMPKIN AND RAISIN CAKE

I have prepared several desserts with pumpkin early this month but didn't realise that Best Recipes event for this month is on 'Pumpkin'.

Anyway, with still some pumpkins left, I baked this cake using my latest acquired non-stick muffin tray. Got it rather cheap at the hypermart. The original recipe is a cake baked in 8 inch square pan.  It's a good thing, I used my new muffin tray cos' I managed to get 6 mini cakes which I can give my neighbours.

This cake is moist and dense but tasted good with the aroma of cinnamon.  It is not that sweet even with raisins in it as I have reduced the sugar to this amount.

Recipe adapted from Yum Yum Magazine

Ingredients

[ 8 inch square pan – baked 45 minutes]

[ large size muffin pan – baked 30 minutes]

250 gm butter – room temperature

180 gm soft brown sugar [I used 150 gm]

4 large eggs

2 tbsp milk

270 gm plain flour + 1 tsp baking powder – sifted together

½ tsp mixed spices + ½ tsp cinnamon powder

200 gm pumpkin – peeled and shredded

50 gm raisins – soaked for 10 minutes and drained

1. Beat butter and sugar until light and creamy.
2. Add in eggs one at a time and beat well after each addition. 
3. Fold in sifted flour and spice powders and milk in batches until well combined. 
4. Fold in shredded pumpkin and raisins.
5. Pour into a greased cake pan or muffin tray.
6. Baked in preheated oven at 180 degrees C for 45 or 30 minutes respectively.
7. Test with a skewer before remove pan to cool on wire rack.
   
   
   
   

I'm submitting this post to the Best Recipes for Everyone

July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom 
and co-hosted by Rachel

I'm also submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours

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Marble Butter Cake

This is an easy to bake marble butter cake from Florence which I have bookmarked to do for Bake Along Theme - Marbled Butter Cake but didn't managed to do.

The cake is very fragrant especially with the rum, cocoa powder and orange zest which is added.

Recipe Source - Do What I like
Ingredients
[use a 8" x 4" loaf pan]
100 gm butter - room temperature
80 gm castor sugar
1/4 tsp salt
1/2 - 1 tsp vanilla essence or 1 tsp rum
2 tsp orange zest for tangy flavour [optional]
2 eggs - room temperature
2 tbsp milk
100 gm cake flour
30 gm corn starch
1 tsp baking powder

10 gm cocoa powder

5 gm icing sugar

2 tbsp warm milk

1. Line a loaf pan with baking paper [I used a non stick baking pan].  Preheat oven to 170 degrees C.
2. Sieve cocoa powder and icing sugar, then stir in the milk to get a smooth chocolate paste.  Set aside.
3. Cream butter, sugar, vanilla essence/rum and salt with electric egg beater till light and fluffy.
4. Beat in the eggs one at a time till well combined. 
    Stir in the milk.
5. Cream in the sieved flour mixture (cake flour, corn starch and baking powder) till smooth and well combined. I use my electric egg beater at lowest speed to do this part.
6. Divide batter into 2 portions and stir the chocolate paste into one of the portion.
7. Spoon the butter batter and chocolate batter alternatively into the loaf pan
8. Bake at 170 degrees C for 40- 45 minutes or till cooked.
9. Remove cake to cool on wire rack.
   

   

   
   

   

   
   

   

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

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[Easy to Succeed] Basic Cocoa Sponge Cake 容易成功的基础巧克力海绵蛋糕

After baking my first easy to succeed Sponge Cake [see this post] which was good and given to my MIL, the urge to bake another is so strong.  Why not bake another with cocoa flavour, then?

Again, I succeeded to bake this lovely cocoa flavour sponge cake.  The cake didn't crack, or shrink and I was able to remove it from the pan with bare hands.

Tasted good.  Soft, moist and fluffy.  But this cake is going to my mum's house. I tasted the cake there, hehehe!  Does that mean I have to bake another?

Recipe Source - Cook.Bake.Love [with slight modifications]

Ingredients
[use 7" loose base round baking tin]
4 medium egg yolks
40 gm castor sugar
40 gm melted butter
1 tsp vanilla essence [optional]
80 gm cake flour - sifted
26 gm cocoa powder - sifted
4 medium egg whites
65 gm castor sugar 

1. In a bowl, beat egg yolks and sugar until light, add in melted butter and vanilla essence.  Mix well.
2. In a mixing bowl, whisk egg whites till frothy and add sugar in 3 additions.  Beat until soft peaks.
3. Fold 1/3 of meringue into egg yolk mixture and mix well.  Return the batter to meringue, fold in using a rubber spatula.
4. Sieve in flour and cocoa powder.  Fold in using a rubber spatula.
5. Pour into prepared tin, baked in preheated oven at 140 degrees C for 25 minutes, then increase to 170 degrees C and bake for a further 20-25 minutes or until cake is done [Angel baked the cake for 30 minutes at 175 degrees C].
6. Remove cake and drop the pan from a height of 20 cm onto table top [this is to prevent the cake from shrinking when cooled].  Invert cake to cool on wire rack before removing from pan.
7. Slice cake to serve.
   
   
   
   
   
   

   

Notes:

1. The height of this cake using 7" pan is 6 cm.
2. Use loose bottom baking tin, no need to line of grease.
3. Add 1/2 tsp of baking powder to the flour - optional.
4. Can use 8" round cake pan or two 6" round pan - as per Angel's recipe.

I'm submitting this post to Little Thumbs Up June 2014 Event - Butter

hosted by Jozelyn of Spice Up My Kitchen

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