Marble Butter Cake


Been craving for some cake to go with my coffee when the weather starts to get cold, so decided to give this no fail Mrs Ng SK butter cake recipe a twist by making into a marble cake instead.
I also add another 10g of milk so that batter are easier to mix.
For a good butter cake, the brand of butter you use does make a differnt in the outcome of the cake. Just only recently. I fall in love with Capel Traditional Churned Butter and it tastes so good even on its own 😁.

Ingredients

4 large eggs

250g salted butter, softened at room temperature (I use Capel Traditional Churned Butter)

150g caster sugar

200g self raising flour, sifted.

70g fresh milk

1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

50g caster sugar (for egg white)

10g cocoa powder, sifted


Method:

1. Preheat oven at 170°C

2. Line the base of a 8 inch square pan and grease the sides 

3. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl


4. Use a K-beater, speed 6, cream butter and 150gm sugar until pale and fluffy. Put in vanilla essence and and beat for a while. Put in egg yolks one by one and beat well after each addition.


5. Put in half the flour and mix on speed 2 until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.


6. Transfer 200g of the batter into a bowl, and add in the cocoa powder and mix well


7. Use a ballon attachment, beat egg whites in speed 6 until soft peaks


8. gradually add 50gm sugar and beat until stiff. 


9. Use a spatulas and add 50g of the egg whites into the cocoa batter and mix till very well. (It will be very thick)


10.  Fold in gently with the remaining egg whites into the white batter 


11. Use half of the cocoa batter and place spoonfuls of cocoa batter around the the sides and middle of the cake.


12. Pour in half of the white batter around the cocoa batter, use a chopstick to make circulate motions to create swirls 


13. Repeat for the remaining coca batter and white batter, use a spatula and smooth the top


14. Bake for 30 minutes then reduce to 150°C for another 15 mins or until skewer comes out clean.  Let it stand in the mould for 5 min, then unmould and leave it to cool completely.

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Orange Coconut Butter Cake

  
My sons love cake that has got liquor in it, they also love chocolate, and anything that has got coconut in it is yummy too. So the combination of liquor, chocolate, coconut and the sweetness of an orange made this cake a hit for the boys! You can always replace the liquor with orange juice to make this a child friendly cake.

Ingredients

2 large eggs

200g salted butter, softened at room temperature

80g caster sugar

250g self raising flour, sifted.

80g orange juice

100g orange liqueur (I use Cointreau)

50g caster sugar (for egg white)

70g desiccated coconut

Zest of 1 Orange

80g chocolate chip

Method:

1. Preheat oven at 170°C

2. Line the base of a 8 inch pan and grease the sides 

3. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl

  
4. Combine the orange juice, liqueur and orange zest in a bowl

  
5. Use a K-beater, speed 6, cream butter and 80g sugar until pale and fluffy.  

  
6. Put in egg yolks one by one and beat well after each addition.

  
7. Put in half the flour and mix on speed 0-2 until incorporated. Put in orange juice mixture in 2 additions (speed 0-3) and mix until well incorporated. Mix in balance of flour. 

  
8. Add in the chocolate chip and coconut and mix well.

  
9. Use a ballon attachment, beat egg whites in speed 6 until soft peaks, gradually add 50gm sugar and beat until stiff. 

  
10. Use a spatulas and add 1/3 of the egg whites into the egg batter and mix till very well. (It will be very thick)

11. Fold in gently with the remaining egg whites
12. Pour batter into pan and level.

  
11. Bake for 30 minutes then reduce to 150°C for another 15 mins or until skewer comes out clean. 

Hidden Hearts Cupcake

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Ingredients for the pink hearts:
2 large eggs
115g salted butter, softened at room temperature
75g caster sugar (for egg yolk)
100g self raising flour, sifted.
30g fresh milk
1/2 vanilla bean, seeds scraped (or 1/2 tsp vanilla extract)
3-4 drops of gel pink food coloring
25g caster sugar (for egg white)

Method for the pink hearts:
1. Preheat oven at 170°C

2. Line the base of a 7 inch square pan and grease the sides

3. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl

4. Use a K-beater, speed 0-6, about 4 min, cream butter and 75g sugar until pale and fluffy. Put in vanilla essence and and beat for 10 sec. Reduce speed to Put in egg yolks one by one and beat well after each addition.

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5. Put in half the flour and mix on speed 2 until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour. Add in the pink food coloring

6. In another mixing bowl use a ballon attachment, beat egg whites in speed 6 until soft peaks, gradually add 25g sugar and beat until stiff.

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7. Use a spatulas and add 1/3 of the egg whites into the egg batter and mix till very well. (It will be very thick)

8. Fold in gently with the remaining egg whites

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9. Pour batter into pan and level.

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10. Bake for 30 minutes then reduce to 150°C for another 15 mins or until skewer comes out clean.

11. Leave to completely cool before cutting into heart shapes that can fit into your cupcake mould.

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Ingredients for the cupcake:
4 large eggs
230g salted butter, softened at room temperature
150g caster sugar (for egg yolk)
200g self raising flour, sifted.
60g fresh milk
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
50g caster sugar (for egg white)

Method for the cupcake:
1. Preheat oven at 170°C

2. Line the cupcake mould

3. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl

4. Use a K-beater, speed 0-6, about 4 min, cream butter and 100g sugar until pale and fluffy. Put in vanilla essence and and beat for 10 sec. Reduce speed to Put in egg yolks one by one and beat well after each addition.

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5. Put in half the flour and mix on speed 2 until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.

6. In another mixing bowl use a ballon attachment, beat egg whites in speed 6 until soft peaks, gradually add 50g sugar and beat until stiff.

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7. Use a spatulas and add 1/3 of the egg whites into the egg batter and mix till very well. (It will be very thick)

8. Fold in gently with the remaining egg whites

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9. Put 2 tablespoon of batter into the cupcakes mould, put in the heart (facing you) then add in 1 tablespoon of batter (do not worry if it does not cover the heart as the cake will rise).

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Note: you must know where is the heart is facing so that when you slice it you can see the heart. (I use a scissors and snip off a little bit of the cupcake mould to indicate where should I slice the cake)

10. Bake for 30 minutes then reduce to 150°C for another 15 mins or until skewer comes out clean. Leave to cool completely before frosting.

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Orange Topo Map Love Cake🌎🌎❤️❤️

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Ingredients:
5 large eggs
250g salted butter, softened at room temperature
130g caster sugar
200g self raising flour – sift
4 tablespoon orange juice
50g caster sugar (for egg white)
Zest of 1 oranges
3/4 teaspoon Pandan paste
1 teaspoon vanilla essence
3 tablespoon Coco powder for creating the Topo lines

Preparation:
Preheat oven at 170°C
Measure the butter and 130g caster sugar into a mixing bowl
Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl
Line a 7 inch square baking tray with baking paper

Method:
1. Use a K-beater, speed 6, cream butter and 130g sugar until pale and fluffy (about 3 min).

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2. Put in egg yolks one by one and beat well after each addition.

3. Put in Orange juice and mix well. Add the flour in 2 addition, lastly add in the orange zest and mix well.

4. Use a ballon attachment, beat egg whites in speed 6 until soft peaks,

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5. gradually add 50gm sugar and beat until stiff.

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6. Use a spatulas and add 1/3 of the egg whites into the egg batter and mix till very well. (It will be very thick)

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7. Fold in gently with the remaining egg whites
8. Divide the batter to two portion. Mix vanilla essence to one portion and Pandan paste to the other portion

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9. Spread 1/2 of the pandan batter into the pan. Level it with a spatular
.

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10. Evenly sift a thin layer of coco powder over

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11. Very very gently dollop half of the vanilla batter into the pan and level it.

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12. Evenly sift a thin layer of coco powder over
13. Very very gently dollop the remaining pandan batter into the pan and level it
14. Evenly sift a thin layer of coco powder over
15. Very very gently dollop the remaining vanilla batter into the pan and level it
16. Bake for 40 minutes or until skewer comes out clean
17. Leave to cool completely before cutting and serve.

Mrs Ng SK’s Vanilla Butter Cake

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Ingredients:
4 large eggs
230g salted butter, softened at room temperature
150g caster sugar
200g self raising flour, sifted.
60g fresh milk
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
50g caster sugar (for egg white)

Method:
1. Preheat oven at 170°C, lowest rack
2. Line the base of a 7 inch square pan and grease the sides
3. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl
4. Use a K-beater, speed 6, cream butter and 150gm sugar until pale and fluffy.

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5. Put in vanilla essence and and beat for a while. Put in egg yolks one by one and beat well after each addition.
6. Put in half the flour and mix on speed 2 until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in the balance of flour.
7. Use a ballon attachment, beat egg whites in speed 6 until soft peaks, gradually add 50gm sugar and beat until stiff peak.

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8. Use a spatulas and add 1/3 of the egg whites into the egg batter and mix till very well mix. (It will be very thick)
9. Fold in gently with the remaining egg whites (it will be thick at first, so don’t worry)

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10. Pour batter into pan and level.
11. Bake at 170°C for 30 minutes then reduce to 150°C for another 15 mins or until skewer comes out clean.