Monday, April 18, 2011

All Downy Yellow Butter Cake

All I want to bake today is a simple yellow butter cake. Back to basics time. I took this recipe from Rose Levy Beranbaum Cake Bible book. It uses all egg yolks instead of whole eggs to give it the more "yellow" colour and moister and denser texture. I reduced the sugar by 15% and it still is a little too sweet for me. For those who have a sweet tooth, it is just right. For me, I will reduce by another further 5% the next time I bake it. This cake is easy to bake. It rose very nicely and it is very moist and soft, full of the butter and vanilla fragrance. If you find the cake a little too rich for you, you can try substituting egg yolks for whole eggs. I will try this the next time. 


4 large egg yolks
160g milk
  tsp vanilla essence
200g cake flour, sifted
160g sugar (amount here is after a reduction of 20% from original 200g)
2½+ 1/8 tsp baking powder
¼ tsp salt
113g unsalted butter, softened

Preheat oven at 170°C.
Grease and flour a 7” x 3” round cake tin. Line the base with parchment paper.

1. In a medium bowl, lightly combine the egg yolks, ¼ cup of the milk and vanilla essence.
2. Combine flour, sugar, baking powder and salt into the mixing bowl and mix on low speed for 30 seconds to blend.
3. Add the butter and ¾ cup of the remaining milk into the above mixture. Mix on low speed until the dry ingredients are moistened.
4. Increase speed to medium (high speed if using hand mixer) and beat for 1.5 minutes to aerate and develop the cake’s structure. Scrape down the sides of the bowl.
5. Gradually add the egg mixture in 3 batches into the mixing bowl, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrap down the sides.
6. Pour the mixture into the cake tin and smooth the surface with a spatula. The pan will be about half full.
7. Bake for 25-35min or until a tester inserted near the centre comes out clean and the cake springs back slightly when pressed lightly in the centre.
8. Remove from oven and rest the cake in the cake tin on a wire rack for 10 minutes before unmoulding.

Note** You can sprinkle some almond flakes on top of the smoothed batter in step 6 if desired.

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