A wonderfully, super- light and soft sponge cake, which is perfect for special occasions and everyday enjoyment. This is by far the best butter cake recipe ever. Seriously, it's the best and truly rich butter cake I have ever tasted in my life.
• 35g, 3 tbsp butter
• a pinch of salt
• 33g, 41/2 tbsp milk
• 20g, 2 tbsp sugar
• 52g, 61/2 tbsp cake flour
• 2 large egg yolks, cold
• 2 large egg whites, cold
• 1/2 tsp lime / lemon juice or 1/4 tsp cream of tartar
• 4 tbsp, 38g sugar
• softened butter - for greasing the cake pan
Prepare 6-inch cake pan / 23cm square baking pan or loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or You can line with the prepared parchment paper in the bottom and the sides and grease with butter.
Pre-heat oven, always bake with both top and bottom heat with fan assisted.
To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.
1) Heat the butter in a saucepan, over low heat, Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand until just combined. do not over mix!
2) In a separate bowl, Whisk (B) egg whites until foamy then squeezing a little lime or lemon juice and add sugar a little bit at a time, beating until to a thick and stiff peak stage, about 3-5 minutes.
3) Using a whisker, and turn the small amount of egg whites into the batter, mix well and then turn back the batter into the whites, the most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated.and use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.
4) To prepare a water bath. Pour enough cold water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the pan. Bake in preheated oven 130°c - 150°c for 50 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan.
5) Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. Once the cake is cool, remove the lining. Transfer the cake to a plate for serving. Cut to any shape of your desired. Sprinkle powdered sugar to make it look pretty. Any leftover cake can be covered and kept in the fridge for 2 days.
1) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
2) I used cold eggs in most of my cake recipes.
3) Place egg whites in a clean, dry bowl, completely free from any grease, oil or water. Beating egg whites is a very important process, It will help your cakes rise with perfectly. Do not under or over beat the egg whites. As soon as the white have reached to stiff peak stage and fold them into your batter and bake immediately.
4) Fold the egg whites into the batter. cut a path down and don't stir and never use an electric mixer for this.
5) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could deflated, shrinks or crack on top.
6) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
7) Do you have a favorite brand of butter? Yes, Kerrygold. Lurpak Salted Butter and Tesco British Butter.
8) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
Recipe Source: JosephineRecipes.Co.Uk