Classic Rich Butter Cake

Classic Rich Butter Cake

Simple cake adapted from “foodelicacy” from pinterest. The steps are slightly different for making a normal cake. Here, we have to beat the egg white into meringue first then only slowly add in the egg yolk. Please try and I hope you will like it…

 

Serve   : 8” or 9” round or square cake pan

            Or cupcakes size 11” x 22 cupcakes
Cooking time: 1-1.15 hours depends on your oven instruction
Equipment: table top mixer & oven

 

Ingredients

(A) 
310 g cake flour or all-purpose flour
1 tsp. salt
(B) 
10 eggs white
10 eggs yolk (lightly beaten)
280 g castor sugar
2 tsp. baking powder
(C) 
455 g butter (less rich 350g butter)
6 tbsp. condensed milk
2 tsp. vanilla extract or more
2 tsp. brandy or more (optional)

Optional – Decoration
For the blackberry reduction
1 box of blackberry or blueberries
1 tbsp. granulated sugar
1 tbsp. lime juice
For the blackberry buttercream
1 cup - Buy ready make frozen buttercream from baking ingredients shop
For assembly the cake
Edible flowers
1 box each – strawberry, blueberry

Method to make the cake

1.     Grease the cake pan with butter and lightly sprinkle with flour. Tap out excess flour. Pre-heat oven at 175°C.

2.     Sift the flour and salt together and keep aside.

3.     Attach whisker to KitchenAid mixer, pour the egg whites into the mixer bowl, whisk on speed 4. Once get foamy stop the mixer, sprinkle baking powder over the egg whites. Turn on the mixer and continue whisking. Add sugar a little at a time. Continue whisking until thick or just about to be stiff peak. Reduce the speed to 2 and add the beaten egg yolks a little at a time. Continue whisking for about 1 minute after all the egg yolks have been added until thick and creamy texture. Pour into another bowl or keep in the same bowl for later use.

 

4.     Clean the mixing bowl or use another mixing bowl. Place cut cubes room temperature butter and condensed milk in the mixing bowl. Beat on speed 4 until light and fluffy. Add vanilla extract and brandy (if using) and continued beating until well blended. Stop the mixer and use a scraper the scrap the all sides and the bottom of bowl. Just to make sure the butter are evenly beaten.

5.     Add 1 cup of the egg mixture into the butter mixture and beat till well mixed. Fold in the flour mixture lightly together with the rest of the egg mixture, all at once till well combine.

6.     Pour into prepare cake pan and level the surface evenly. Bake at 175°C for 15 minutes. Then reduce oven temperature to 135°C and continue baking for 60-75 minutes till brown or until a cake tester inserted into the center of cake emerges free of batter. Then the cake is done, remove from oven and let it cool in pan for 10-15 minutes. Remove the cake from the pan and transfer onto a cooling rack to cool completely before decorating the cake or cutting.

How to make blackberry reduction

1.     Combine all ingredients in a small pot over medium heat.

2.     Cook for 10-15 minutes until the juices are bubbly and the berries are soft enough to smash with a spoon.

3.     Pour the above mixture to a blender and blend till smooth pulp or use the back of the wooden spoon to smash till smooth pulp. Strain the pulp through a fine mesh strainer onto a clean bowl to remove the seed. Discard the seeds and keep the strained puree blackberry in a bowl and keep aside to use as color for the buttercream.

How to prepare buttercream

1.     Unfrozen the ready-made buttercream to room temperature.

2.     Pour 1 cup of the buttercream into the mixing bowl. Whisk on speed 4 till fluffy then add little by little of the puree blackberry in co-operate into the cream till well combine to obtain the purple color.

Assemble the cake

1.     Place the cake onto a cake stand. Top with one cup or more of the blackberry cream. Spread evenly till smooth surface.

2.     Start by laying out the strawberry in crescent shape, spacing them close but not touching. Fill remaining small holes with blueberry. Then edible flowers as your wish.

3.     Reserve extra berries for individual slices when serving, if desired.

 

Notes:        Add flowers just before serving, don’t do it one day earlier as they will wilt overtime.

                   

 

 

 

 

 

 

 

Jan 2018