Light Butter Cake

I love butter cake & today there is a craving for butter cake & decided to try a new recipe with my 8"x8" pan.  A recipe from Rasa Malaysia.  It turned quite good, light & not too oily with buttery taste. Yum!

And I have always wanted to make lines prints on my cake top.  Finally there is a reason to try it.  It was really easy, lightly rub cold butter on the cooling rack, carefully, place the cake top resting on the cooling rack. Let it cool completely before flipping over. Place a plate at the cake bottom & flip it gently. Voilà! The lines were printed on my cake!! 

Bon appétit !! 

Here is the link to the recipe:

http://rasamalaysia.com/recipe-butter-cake/2/

Chin's notes:

1. I used buttermilk instead of fresh milk / yoghurt. 

2. To make butter milk - 4tbsp of fresh milk + 1 tbsp of lemon juice, give a gentle stir & set aside for 10 minutes. 

3. For the lines print, need to rub butter on the cooling rack so the cake won't stick to the cooling rack. 

Honey Cornflakes

Baked them for snacks. These are easy to bake &  very yummy!  

Recipe from Noobcook.com 

http://www.noobcook.com/cornflakes-cups/2/

150g cornflakes - I did not crushed

50g butter - I used salted butter

2 tbsp honey

Preparation steps 

1. Melt butter in a pan/wok on low heat, do not bring to boil. Once butter is melted , turned off the heat & add honey. Mix well. 

2. Pour in the cornflakes. Stir & coat the cornflakes with the melted butter & honey until all the cornflakes are well coated. 

3. Fill up the baking tray lined with baking liners. Add garnishing like thousands & thousands. 

4. Baked in a preheated oven at 150 degree C for 10mins or until golden brown. Remove & let them cool on the wire rack. 

Voilà! 

Chin's notes:

1. Store in the air tight containers & served when needed. 

Owl cake ?

I'm supposed to make a zebra cake, & I have not get the technique right.  But this is a wonderful butter cake recipe.

Adapted from Zebra Cake from Singapore Home Cooks (SHC) by Jenny Lim. 

Ingredients: (9 inch round pan)

230g salted butter, softened at room temperature

200g sugar

4 egg eggs 

1 tsp vanilla extract

200g self raising flour, sifted 

60ml milk 

10g cocoa powder

Method:

1. Line the base & grease the sides of the baking pan.

2. Cream butter and sugar until pale and fluffy. Add in vanilla extract & milk and beat for a while. 

3. Add in egg one at a time and beat well after each addition.

4. Add in flour, in 2 additions, mix them well into the batter.

5.  Divide the mixture into 2 equal portions, add cocoa powder to one of the portion and mix well. Set both aside.

Note: If you just want Mabel, pour the plain batter then the chocolate batter in the middle & stir with a chopsticks. Skip step 6. 

6.  To get the Zebra like prints : Using a tablespoon, scoop 1 tablespoon of the original batter into the centre of the  pan. Then scoop 1 tablespoon of cocoa batter on top of the centre of the original batter. Alternate the 2 batters until done.

7.  Bake at 180 deg C in a preheated oven for 45 minutes  or until skewer  comes out clean.  Reduce the temperature if the top turns brown too fast or start to  crack.

Chin's notes:

12th Oct 2014: I managed to get the visible prints on my cake using a different recipe, here is a link to the recipe : Zebra Cake Finally!!!

Bon appétit!