Friday, January 17, 2014

Butter Cake with Chocolate Buttercream Frosting

14.01.2014 - Nongsa, Batam.  I had kept this Old Fashion Butter Cake recipe of mine for a very long time and always loving it and use it all over again.  This butter cake of mine it was the first cake i learned to make and thats the only cake our family make all over again during any occasion.  The recipe consist of quite a number of eggs.  But i have never complain about it..till..these days, I been reading so many type of Butter Cake recipes with less eggs ingredient, i have tried a few butter cake recipes too.

Anyway i found this one quite similar to my old fashion butter cake recipe and i love it.  The cake wasn't dry and thick! Its very smooth and light.

I have make a creamy buttercream frosting to go with it.  It so reminds me of my childhood days!! Mom used to order butter cake with buttercream frosting for me and my siblings birthdays.

Next time when i have limited eggs while crave for butter cake, i can consider use this recipe instead of my old fashion butter cake.

250g Butter - Soft (Golden Churn canned)
85g Caster sugar
1 tsp Vanilla paste
1/8 tsp salt (if prefers less salty just a pinch will do)
4 Egg yolks
1 tbsp Milk
200g Plain flour
1 tsp Baking powder

4 Egg whites
85g Caster sugar

Buttercream Frosting:-
200g Dark Chocolate, double boiled.
280g Salted Butter
1/4cup x 2 Confectioner's Sugar
3 tbsp Coco Powder
2 tbsp Cream

Preheat oven at 180c. Line a 8" Square tin.
1. Cream butter, sugar, salt and vanilla untill light and fluffy.
2. Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.
3. Sift in flour and baking powder and mix well. Set aside.
4. Whisk egg white and sugar till soft peak with electric hand egg whisk.
5. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.
6. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.

Make Chocolate Buttercream Frosting:
1. Double Boiled, Melt chocolate, add in cream, melted and set aside till slight cool.
2. Beat Butter and confectioner's sugar until creamy and fluffy.
3. Sieve coco powder and melted chocolate to creamy butter beat for another 1-2 minutes until all incorporates. Immediately refrigerate to use later.
4. Once the cake has cool down.  Decorate the cake as desire.

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