Simply Delicious Yellow Cake
(adapted from The Sweeter Side Of Amy’s Bread, by Amy Scherber and Toy Kim Dupree)
I get this from crummb .
210g unbleached flour (e.g. Gold Medal brand at Cold Storage in Holland Village)
1/2 Tbs + 1/2 tsp baking powder (1x10ml spoon)
1/2 tsp sea salt
170g full-cream milk, at room temperature
1 tsp vanilla extract
160g unsalted butter, slightly softened
210g castor sugar
(adapted from The Sweeter Side Of Amy’s Bread, by Amy Scherber and Toy Kim Dupree)
I get this from crummb .
210g unbleached flour (e.g. Gold Medal brand at Cold Storage in Holland Village)
1/2 Tbs + 1/2 tsp baking powder (1x10ml spoon)
1/2 tsp sea salt
170g full-cream milk, at room temperature
1 tsp vanilla extract
160g unsalted butter, slightly softened
210g castor sugar
130g eggs (about 2-1/2 eggs), at room temperature
1. Preheat oven to 180 deg C. Line bottom of a 9-inch pan with parchment. Butter and flour the bottom and sides of pan.
2. Sift flour, baking powder, salt together, then whisk with fork for even distribution.
3. In a separate bowl, combine milk and vanilla.
4. Using an electric mixer with paddle attachment, beat butter on medium for about 30 seconds (if you have a KitchenAid, turn on to power #4). Add sugar slowly and beat on medium-high (KitchenAid #6) for 2-1/2 minutes. Then add eggs slowly and beat on low (KitchenAid #2) until just mixed in. Scrape down the sides occasionally to ensure thorough mixing.
5. Reduce speed to the lowest possible (KitchenAid #1) and add in flour mixture in three parts, alternating with 2 parts of milk mixture - beginning and ending with flour mixture. Do not overmix. The final batter should be smooth and luxuriously runny, almost like whipped cream.
1. Preheat oven to 180 deg C. Line bottom of a 9-inch pan with parchment. Butter and flour the bottom and sides of pan.
2. Sift flour, baking powder, salt together, then whisk with fork for even distribution.
3. In a separate bowl, combine milk and vanilla.
4. Using an electric mixer with paddle attachment, beat butter on medium for about 30 seconds (if you have a KitchenAid, turn on to power #4). Add sugar slowly and beat on medium-high (KitchenAid #6) for 2-1/2 minutes. Then add eggs slowly and beat on low (KitchenAid #2) until just mixed in. Scrape down the sides occasionally to ensure thorough mixing.
5. Reduce speed to the lowest possible (KitchenAid #1) and add in flour mixture in three parts, alternating with 2 parts of milk mixture - beginning and ending with flour mixture. Do not overmix. The final batter should be smooth and luxuriously runny, almost like whipped cream.
Bake for 1 hour or until the cake is just beginning to shrink away from the sides of the pan.
Notes:
- I resized the recipe to use up the entire 200g-block butter. Cos I have no space to keep the balance 40g butter. Simply multipy every single ingredient by 1.25 if you wanna do the same.
- I only use 180g sugar for my resized recipe. It is of the right sweetness for most colleagues. (some say it can be sweeter.) I may try 160g next time. I normally reduce the sugar content by ~30% if baking with ang-moh recipe.
- I should've used 163g of egg but I simply used 3 eggs (150g in my case), and top up the rest of the liquid by milk (213g+13g).
- I used double action baking powder for this.
- As in any butter cake, it depends on butter for flavour... so this is not one recipe where I can get away with cheapo butter. Elle & Vire is just so right for this, I gotta tell you!
- My first cake rise to a dome. For the 2nd one, I use the small spoon to push the batter to the sides to almost 1/2 an inch ; I get a nice flat top after the cake cooled.
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