Temperature, ingredients, baking duration and mixing all play a part. I don’t know what is the word to describe, but the bottom just look a bit uncooked but is actually cooked. Will folding in the flour makes any difference? Im asking as I have a convection oven where I do have the option to switch off and on the fan. I do this to minimize the time required to combine with the batter, which will discuss in detail in Step 5. The eggshells are not counted. It is interchangeable with ‘cake flour’. The result was not only disappointing but embarrassed to divulge to my guests with high expectations. Hi Vivian, Discover (and save!) I think it should be fine if you do not chop it very fine. In both cases, the surface: volume ratio is smaller and the chances of cracking will be much reduced. Mix for a minute. This means if the flour is 100%, then the butter should be at max 120 %, and liquid (egg plus milk) at max 120%. I think it makes sense to switch on the fan to make the temperature more even in your oven, as I am concern that the top may not brown properly if you do not use the fan. The problem is most likely due to where temperature probe is placed in the oven. Thank you thank you thank you! 1 cup milk. Hi Mr Kwan, Hi JCU, Hi S, Bear in mind once you got it right that is the setting for THAT oven. Wishing you (or the birthday boy/girl) a wonderful birthday. Hi, can I use ghee instead of unsalted butter? 1. Give the cake pan several sharp raps on the table to free any large trapped air bubbles. It is a tough decision where to put (which rack) because every oven is different. But not sure I got the eggs right though…. Loosely seal the bag with cellophane tape. My solution is not to move the cake (up or down the rack). Enjoy your cake. Although I do not know the actual reason, my wild guess is the dense portion not fully cooked. KP Kwan. *I normally baked 1kg cake with 1kg of flour, 1kg of eggs, 1kg of butte Also, make sure the paper is flat because the folds may stick into the batter. I use unsalted butter. Only taste wise, a little bit more towards eggy side. :-), looking forward to your experiments. Next time, I will use my own judgment instead of following the recipe strictly. Your formula should be OK, although the amount of sugar is slightly less (guess you do not want it to be too sweet.). What causes the fine streaks? Not to mention all the excellent reviews for your cake. 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. Reduce heat to 350F and continue baking for 15 minutes longer. What did i do wrong? Bake at 170°C, both top and bottom temperatures for 60 minutes. Hope you got what I meant . They taste great too! Note: This post may contain affiliate links. This method is the most convenient way to ensure the weight of all the cakes is identical. Here is my solution: I am using an 43L tabletop electric oven. i have tried a recipe which uses the method like yours and it turns out the cake is hard. your own Pins on Pinterest Remove from the freezer the night before you serve. KP Kwan, Hi. Hi , this is my first ever bake a butter cake. I use high speed for my cake which turns out better than low speed. You can get the ‘all purpose flour’ to make butter cake. Mix the dry ingredients before adding them to the batter. This is a recipe for sure to. Will let you know the outcome. Tried your recipe and it was simply amazing. Thanks for the clear instructions and tips. KP Kwan. Butter cake is the perfect base for birthday cakes, wedding cakes, and makes a delicious snack that’s great with tea or coffee. 3.14×188.8.131.52=63.5 in square. Manufactured and distributed in Barbados, we have spared nothing in bringing you a superior product that is created with our finest local rum. I am always fascinated to know how recipes work and your descriptions are some of the best I’ve seen, Hi Bina, However, I also use a larger commercial oven, which does not have any rack. That will assure to minimize the formation of gluten. I am not sure because it never happens to me before. In a saucepan set over a medium-high heat, combine the butter, water, sugar … The best way to keep butter cake is in the refrigerator if you want to keep it fresh. I do have any brands of flour I prefer. The amount of egg in the butter cake recipe is without the shell. F the right temperature the right settings. You are welcome. I hope it will turn out fantastic. Can I add sourcream? Yes, it is 338°F, but sometimes the temperature indicator on the oven may not be accurate. However, I hope some of the techniques I mention in the article is helpful to you. 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. Published on May 16, 2010. comments 20. If you want a cake with a ‘flat’ top, try to reduce the temperature by a few degrees. Just baked following your recipe with reduced sugar of 20 gm as this cake is meant for elderly. Also what is the exact oven setting to use. The video was shot when we made 4 cakes for our cafe. Will give it a try. Try mixing it until very fluffy and light help to raise the cake properly. If it is moist, then more likely is due to high temperature (or too close to the heat source. Thank you, it helped me too cos the last time I baked my cake did not rise because I used very little sugar. I did 170 deg I like the timer that features an LCD with easy-to-read numbers, with the loud beeping sound, and either can clip-on, stands, or magnetically attaches for your convenience. I was paranoid about the formation of gluten when I made butter cakes years ago. Hi Beelay, On the other hand, low speed requires a longer time to achieve the same result, and at times may even fail to whip up a smooth texture. It also depends on the amount and types of chocolate (or cocoa powder). Best regards, Glad that you like the texture and keep it up. You can try other recipes in this blog too and you hope you will like it. Hope that works. The type of mixer attachment also affects the outcome of the butter-sugar mixture. After I make sure that I have done the following, this problem is solved. Mr Kwan, just want to be done sure.. 4gm of baking powder to 100gm of normal flour, therefore: 300gm normal flour + 12 gm baking powder. Is 4cm~4.5cm height sufficient? Just baked your original version butter cake. Wow!!! But I do have the top bottom temperature setting separately. 1. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. As for the butter .. unsalted butter? 2. I’m wondering if it’s possible to do a variation using freshly squeezed pandan juice for a pandan butter cake? thx KP. KP Kwan. I added dried cranberries,so yummy, could you please convert recipe measurements into cups and tsp, thanks so much. Just to be sure, with the new measure, I would need 200g eggs and 30g milk – this should translate to 4 medium eggs and 2 tablespoons of milk, right? Thank you! Pour the batter into the bundt tin and bake for 50–60 minutes, until an inserted skewer comes out clean. You can add vanilla to the butter cake. In future, you can get the conversation from any internet free tools. I will keep the butter cake in the freezer if it is for more than a week. Here is a selection of tasty Barbados recipes so that you can enjoy these savory Bajan foods even after your vacation. Thanks! If this is the cause of resulting the burn on the surface before the cake is cooked, put the cake to the lower rack during baking. it was fantastic. 1. 1. You can bake it over 60 minutes if required, which will not cause any problem. Any difference? First, you are right that temperature may be too high. This recipe is quite basic, so you can make changes as you like. Pour all the flour into the batter in one action. When you want to consume it, remove it, and let it return to room temperature inside the plastic wrap. KP Kwan. If I want to add dried fruits like raisins, do I need to tweak any ingredients in the revised recipe (the one with 135 ml milk)? Visual observation is the most reliable method to decide when to stop mixing. Translated to 200g of egg plus 40 of milk maximum. In my opinion, higher speed helps to trap more air during creaming process, and generally yields fluffier texture. Dear Hacna, I just made this cake following the recipe and all the tricks and tips that you shared with us and the cake is very delicious indeed! 3. Hi Christy, A yummy cake – my husband has already requested … I would suggest 190°C for 30 minutes, but again it depends on the size. The rationale is sieving can remove lumps and impurities. So you have to minus out that salt amount in the recipe. If you search for the image of a rich butter cake/pound cake on the net, you will find many of them crack. KP Kwan. A quick check on the internet shows that 1000ml of milk is about 1030g. Thank you so much for your detailed instructions and tips. Will you be able to advise me what I did wrong? I will let you know the results! Hi KP, thx for this very yummy butter cake.I baked this very yummy cake when I was in.secondary school. Complete guide- How to make the best butter cake (8 simple steps), Step 4- Add the egg and milk to the batter, Step 7- Baking temperatures and the duration, Professional Cooking by Wayne Gisslen (7th edition), On food and cooking, the science and lore of the kitchen- Harold McGee, http://www.partselect.ca/Resources/KitchenAid-For-Christmas.aspx, http://www.thekitchn.com/is-sifting-flour-for-baked-goods-really-necessary-213894, http://oureverydaylife.com/long-mix-flour-baking-cake-30711.html, http://rumasingh.com/2017/04/21/decoding-the-indian-wine-drinker/, Banana cake recipe (The complete guide how to make the best banana butter cake), Orange cake recipe- How to make (in 3 simple steps), https://tasteasianfood.com/green-tea-chiffon-cake/, https://tasteasianfood.com/banana-butter-cake/. Hi Nadiah, I focus more on the techniques of making butter cake rather than a complicated formula. Hi Sylvia, I’ve added this information at the bottom of the recipe. You can use self-raising flour, or normal flour but add maximum up to 4g of baking powder for each 100g of normal cake flour. The size of the cake I used is 8×8 square. Hey, I tried to bake your cake. If can reduce how much is advisable so do not affect the texture of the cake? Please note that I am writing from the perspective of a non-pastry chef. ADD YOUR PHOTO. But if you follow the recipe than this should not be the case. Will make it again to make it more buttery! Hie Kwan, can i know the difference between using unsalted butter and salted butter? The temperature and timing should be the same (no change). I get confused with top heat, bottom heat ,circulation, convection n convention. KP Kwan. Barbados - Wir haben 13 leckere Barbados Rezepte für dich gefunden! Hi Nic, You can use the recipe right away if the side of the cake tin is tall enough. Thank you so much, i did it. Then provide your email and name. Thanks. Yes, you can. Hope you continue to inspire more bakers like me! I did not use vanilla because I like the flavor of butter and want the butter flavor to stand out. 2. I crack all the eggs into a large bowl and milk in another. MAKE IT SHINE! Hi Kwan, KO Kwan, I tried this cake, it came out really well… Thanks for sharing , Hi Swinnie, I will definitely give it another try. The temperatures and times for baking butter cake can vary from oven to oven. Do not afraid of overmixing. Like to ask can I use molasses sugar and reduce the amount too, to replace castor sugar? I have not used aquafaba before so may not be able to provide a proven method. Take a look at the Frequently Asked Questions note in the "Notes" tab for more ordering information and queries. You may want to shorten the baking time for this smaller cake. May I know why sometime my butter cake is successful ( fluffy and same colour throughout), however sometime the bottom of the cake looks wet and colour is slightly darker than the upper layer ( upper layer looks perfectly fine colour and fluffy) . Wish you all the success. If you use salted butter, ignore the salt in the recipe will do. I suggest to mix it longer. All Rights Reserved. Have a great day. Note: This post may contain affiliate links. Hope you make this wonderful cake again. Base on my opinion, the amount of egg/milk/juice should not more than 120% of flour. The theory mentioned in books (which I am aware of) does not match the actual practice. What is the sugar ratio? Hi Mae, Thanks in advance, Hi Manda, Too dry. KP Kwan. My neighbor indeed said the cake was on abit of dry side. thx for the step bystep recipe. I hope this is helpful. Once you set the temperature, the oven will readjust itself as close as possible to what you set. Beat the egg white until it forms soft peaks, that is when it traps a lot of air in the structure. KP Kwan, Thank you so much for this! Note: If your flour is not pre-sieved, please sieve with a flour sifter to prevent the flour to become lumpy. I bake with my pan in the middle of the oven. I use an electric weighing machine in the kitchen for everything, inclusive all liquids. What could be wrong? 3g (3/4 teaspoon) of salt I find that this is the minimum amount of sugar to ensure the stability of the cake. I do not know the Kenwood brand, but this is the general guideline. Jan 22, 2019 - My grandmother is from Barbados and gave me this recipe from her childhood. Than that will assure to minimize gluten formation butter /sugar helps to moisten the cake will less! A perfectionist, so I can ’ t wait to try some of the flour, and. Comment section think I understand what you did for 50-55 minutes glad the cake this you. 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Inch one, any clue cause it and list soon as follow izt. Found that any higher content of water should not more than 1.2x the... Best to eat when it traps a lot receipe is very POPULAR amongst children and in... Can stay fresh for an 8 inch one, any clue pan or barbados butter cake square cake pan used. Am eager to know the outcome, as I have not tested before... Cream butter and sugar a bit dry, I am a bit uncooked is. 70 % of salt for baking cake, quite simply the best butter that you right... My greatest satisfaction is to use coarse brown sugar instead of butter and more milk also aerates flour! Of 3 the sourcream and minus the milk of the same as the..