Tuesday, 1 April 2014

Martha Stewart Yellow Butter Cake

Hi

I wanted to do marble cake for Bake Along but my sons wanted butter cake.  So I decided to bake Martha Stewart Yellow Butter Cake for Cook-Like-A-Star.

This is a classic American butter cake and it’s my family's all timed favourite.  I had tried baking egg separation method of butter cake and personally I like it very much.  It’s a beautiful cake- fluffy and soft.  However, it’s not my family preference.  They prefer the moist, heavy and buttery (but not oily) kind of butter cake.

The recipe is meant for two 9” x 2” round pan to make a 8” layered cake.  But I half the recipe to make 1 cake in this round pan.
I think this cake resembles Cedele’s Yuzu Orange Cranberry Butter Cake, if it is topped up with orange (or lemon) icing.  Mmmm…  maybe I should give it a try next time.


INGREDIENTS
(for one 9” x 2” pan)
 125g  unsalted butter, room temperature, plus more for pans
90g  all-purpose flour, plus more for pans
90g  cake flour (not self-rising)
1½ tsp baking powder
¼ teaspoon salt
150g  sugar
2 large eggs
1 teaspoons pure vanilla extract
155ml  milk

METHODS
(1)Preheat oven to 350 degrees. Butter one 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

(2)In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

(3)Pour the batter into the prepared pans, and smooth with an offset spatula. Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

HAPPY BAKING!!


After this cake, I’m taking a week break from baking and cooking as I’ll be going to Hong Kong this week.  This trip is just my hubby and me.  We haven’t gone on a trip on our own for a long time since we have kids.  Now my 2 boys have grown up (they’re 18 and 14 now) and it’s time for us to make time to refresh and “rewind” our marriage and get back the sweet moments that we used to have :D

 I’m looking forward to the trip.  I told Anne from My Bare Cupboard that I’m going to eat the egg tarts all over Hong Kong street :P .   I’ll also be visiting a baking supplies shop, which was recommended by her too.  She said, "MUST go!" and I replied, "Ok sure, I'll definitely go!"  hahaha!  

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I’m submitting this post to Cook Like A Star - All-Stars Anniversary Party hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavour.


For March and Apr, Cook Like A Star is having an All Star Anniversary Party and we’ll be cooking and baking from any of the previous featured chefs' recipes.

They are:
Ina Garten, Jamie Oliver, Nigella Lawson, Curtis Stone, Ree Drummond, Bill Granger, Masterchefs, Martha Stewart, Delia Smith, Donna Hay