That is why we say ‘sells like hot cake!’. I have added this information at the beginning of Step 6 in the guide. I separate them just to make sure if I pour too much milk, I can still salvage the extra if they are in separate bowls. on the recipe it shows baking temperature is 170 deg. Furthermore, the setting of the oven may not be accurate. KP Kwan. Althout my surface cake was crack but I also loved it. KP Kwan, Hi Mr Kwan, I make a peanut butter butter cream with it. Usually, I do not link this blog to my restaurant/cafe as my reader are all over the world. Cornstarch behaves differently from all-purpose flour. I will take note to exclude the baking powder and I am eager to try out your recipe! . This little kitchen gizmo is handy when you are away from your kitchen or cooking a few items at the same time. Too dry. Hope you might be able to spot out the reason. If you have not owned one yet, you can get a mixer, one with versatile attachment set includes traditional beaters, whisk, and dough hooks. 3. 2. The size of the paper should be the exact size or slightly smaller than the base. Is 338 deg. Best regards, The mixing time depends on the quantity of the batter, the speed of mixing, and the shape of the wire whisk. I did encounter a similar problem. Fit for 8-inch square baking pan or 9-inch square cake pan. Is it the flour or liquid issue? I was so excited to try your creaming method because what I’m used to is to cream butter and sugar using the flat beater. I have not tried superfine flour, but as long as the flour is labeled for cake, or general use (not for bread), then it should be fine. Any difference? Insufficient mixing. The flavor of the orange cake comes from the juice (primarily) and the rind (secondary). One thing I notice is that it hardly gets overmix. 2. Is 4cm~4.5cm height sufficient? The trick is to mix until no more visible lumps in the shortest possible time. 3. However, instead of 220g butter, can I increase it to 250g for a more flavourful buttery taste? I do not think there will be any noticeable difference if you use fresh milk. Ther are two reasons. Keep an eye on it. KP Kwan. KP Kwan. What did i do wrong? If I am using a Kenwood major machine, what speed should I use for beating the butter and sugar. Please add the sourcream and minus the milk of the same amount. There are two main reasons why butter cake cracks: Hello KP: https://tasteasianfood.com/banana-butter-cake/ You can maintain the butter at 330g if you like it rich. But can I ask you a question? This steps will address the issue if the inconsistency of the texture fo the top and the bottom of the cake is due to the batter is not well mixed. Top selling cake in cour cafe. Just reminded me how mom’s cake used to taste back then…n yes….the creamy butter aroma n flavor stands out without the vanilla, from now on i will not be adding in vanilla essence in any butter cakes..hehehe. Place a piece of baking paper on the base of the pan. 1. Hi Annie, (My recipe is based on 8 inches square tin). I will try next time, thanks for sharing. please I need your corrections and help. Place the cake on a cake board, put each cake in a plastic bag. Hi Mary, Hi KP Kwan Hie Kwan, can i know the difference between using unsalted butter and salted butter? I hope this is helpful. KP Kwan. Can see very obvious sink at the bottom part of the cake. I’ve added this information at the bottom of the recipe. It takes three to five minutes. Will try again next week without fan and maybe at 160. Recipe by Chef Jim Jr. An easy to make Bundt Cake from Barbados. Get a reliable digital timer so that you will not forget to switch off the mixer. Thanks. It is therefore 64 inches square. I do have another recipe- Chiffon Cake which I publish a few months ago. The cakes were dense, with cracked top and uneven rising. Separate the egg and make meringue will further raise the volume. It ‘s very delicious! 2. It is my pleasure to share what I know is working. It boosts efficiency and minimizes human errors among my kitchen staff. I just hope that my cake will turn out right on my next try. I have difficulties to remove it from the cake without damaging it. Best regards, Can I squeeze little lemon juice upon making the batter?Will it make the cake taste bitter? 2. Hi Jean, It should have one heat element on top and the other one at the bottom. KP Kwan. Can I use self-raising flour to replace flour, baking powder and salt? This amount of butter will give a richer flavor to the cake. But if you follow the recipe than this should not be the case. Appreciate your advice. And is it ok to use superfine flour? You have to test all over again if you another oven. I Like your butter cake recipe. Will there significant changes in texture using cowsmilk? Hi Kwan, KP Kwan. The end point is when the batter becomes fluffy like soft ice cream, and the color become whiter (less yellow than the beginning). I hope this works. Can I bake a cake in a steam oven? 2. My greatest satisfaction is to know that this guide can help you to bake an excellent butter cake. 2. Buttery and moist. Ive obtained all the crucial info from the comment section. Hi. Creaming is the most important part of the cake making process. Middle or lower rack ? Hi Nic, Regards. I like baking but so far has not been very successful. I tried to mix the butter and sugar using the highest speed , maintain the same cooking time. 2. But if you want to avoid that, reduce the top temperature to 150°C once the cake has developed the volume, and start forming a dome shape. How much cocoa powder should I add to make this into a chocolate cake? Hi Lau, Happy to know that the recipe works, and you like it. I have just a real good butter cake. Reduce ten percent of sugar should be fine. It is like buying ‘insurance” so that it is definitely well mixed. A gentler beating process yields a smoother meringue. I tried your recipe today and even though the result was not perfect, I am still happy because this is my 1st time trying and I believe it is a very promising recipe. Hi Ellie, We learn from each other! Tap to smoothen the batter. Five minutes before the cake is removed from the oven, quickly begin to prepare the butter filling, by combining the butter, sugar, and water, in a medium saucepan. Just like to let you know that your butter cake recipe was really awesome. I hope the info is clear and wish you enjoy al the recipe that I posted. I thought it is time to share my baking experience with everyone. Double wrap in plastic bags and keep in the freezer if you do not intend to eat now, It can stay fresh for weeks. Is it ok to use self raising flour? If you reduce the sugar, the cake will become less moist too. Hi Vera, Note: If your flour is not pre-sieved, please sieve with a flour sifter to prevent the flour to become lumpy. As a general guideline, the upper limit of butter is 1.2x of the flour, which is what I use in this recipe. If you are using the same amount of ingredients as in the recipe, it will turn out well, and the cake will be very soft and tender. I usually preheat the oven until the internal temperature became stable. Theres a few blog i have to copy handwritten coz its too precious to lost it. Understood I could increase the milk content if I reduced the sugar. My oven thermometer reads 160 deg too. As you can see im new to baking. Thanks. You may try these methods and hope the problem is dissolved. Leave at least 3 cm in between to enable proper air circulation to ensure the cakes rise evenly. Can you please advise if the butter cake is best eaten warm (fresh out of the oven) or the next day. I can’t wait to try your recipe. Durian, what is the ratio? Pan with a removable (or loose) bottom is ideal as you can remove the cake easily by inverting it. Start mixing the sugar with butter only when the butter is soft enough. Reduce the final mixing time is a good idea. Hi Jessie, At this stage, the air trap is so much that it will expand and create a beautiful texture when it is baked in the oven. Your blog’s really amazing with so much detail put into every recipe, I’m definitely a fan , Hi Cheryl, You may want to make half of the amount of my recipe, or just fill up two six inch round pan. Don’t use loose-bottomed tins as this is a runny batter. Thanks. Hi Jay, This step is essentially a no-brainer. I think it is acceptable to many people. Appreciate it. Any advise would be greatly appreciated! I use a commercial oven but it works fine with any small oven. The butter cake recipe with the amount is in the article. Hi Mr Kwan I hope this article is useful and all the best in baking. Here is the method I use: Steps: Let the butter cake cool completely after baking. You can find it on my blog too. KP Kwan. Add the remaining 1 cup of milk along with the vanilla and almond extracts. I tried this recipe but kept getting a cracked TOP ! Pour batter into the prepared pan. Fantastic tips. Mix with a wire whisk at high speed until fluffy, light, creamy and become pale yellow. Both methods will increase the heat received by the bottom part of the cake and help to leaven the bottom part and eliminate the dense layer. KO Kwan, I tried this cake, it came out really well… Thanks for sharing , Hi Swinnie, You are welcome, and I am glad to know that it worked. I have tried natural peanut butter but the cake requires store bought peanut butter… The cake was moist & buttery. Thanks for sharing such a great information here.If you want to explore some wine blog then you can visit http://rumasingh.com/2017/04/21/decoding-the-indian-wine-drinker/. That is the maximum amount of baking powder I use. I hope this information helps. It is very popular amongst children and adults in Barbados. Hi Vidhya, Increase the creaming time of the butter and sugar a bit more. KP Kwan, Haha.. okay.. been looking for the ultimate buttercake recipe… will try it soon… thankss, Hi Bibi, KP Kwan. Hi there, if I use there 6” pan hoe Long should the cooking time and temperature be, can I use this recipe To cover with Swiss meringue butter cream of Italian Meringue butter cream and use it as a birthday cake, can I also put less sugar because my family doesn’t like it to be too sweet, how. Hi KP: Butter that is too warm will not hold as much air and give as much volume as at room temperature (best at 21°C). And can I add some vanilla extract to it? Manufactured and distributed in Barbados, we have spared nothing in bringing you a superior product that is created with our finest local rum. If it does not work, cut the top temperature by ten degrees once the cake fully rises, or about ten minutes before the total baking time. 2. Try to make your next cake without the fan and hope it will turn out well. Combine the flour, salt, and baking powder together before adding to the batter. That is when you should stop. Pour all the ingredients into the batter in one action. You have to omit the baking powder and salt since it is already included in the self-raising flour. KP Kwan. The temperature as indicated on the oven might not be accurate. Does this include weight of the pan? KP Kwan, Thanks so much for writing such detailed article ! Here are my additional tips for you: This fruit cake, or variations, is served all over the Caribbean during the Christmas/New Years period. There are many reasons, but the most common problems that I know are: I get confused with top heat, bottom heat ,circulation, convection n convention. Thank you soooooo much!!!! Just to be sure, with the reduced measure, I would need 200g eggs and 30g milk – this should translate to 4 medium eggs and 2 tablespoons of milk, right? You may need to reduce the baking time to 50 minutes. Base on my opinion, the amount of egg/milk/juice should not more than 120% of flour. Thanks for your advice! KP Kwan. Mixing the butter, sugar, and egg will never be too long. KP Kwan. Instead, I suggest you use the high speed of your mixer, which is working better than low speed. From my experience, there are no worries to mix longer, as I have never experienced any overmixed issue. Overmixed cake is tougher and may form noticeable pits and holes (think of bread). My best guess is it should work, but of course, it needs to be verified. Hi, my mother has been trying this with 180 degree for about 45mins-60mins and it came out not rising and dense. Should I reduce any other liquid? Instead of 45ml, your revise recipe shoot for 135ml, my question is if the cake were to consume within the day without storing in the refrigerator should i still aim for 135ml? Recipes / Dessert. Preheat the oven. Store the cake in a plastic container or a cake box. chopped maraschino cherries to taste (optional) NOTE: This recipe makes a lot of batter, so you may want to divide it into more than one pan, even if you use the 10″ bundt. The temperature indicator of most of the oven is unreliable. If the problem persists, try to check the butter cake in the over ten minutes before the time that you set. The rationale to use 135ml of milk in the revised recipe. 2. Dec 3, 2017 - My grandmother is from Barbados and gave me this recipe from her childhood. This way, the bottom will expand quicker and not dense and will delay the top from browning. Thanks. Wow!quite helpful. 3. Will you be able to advise me what I did wrong? Hi Lin, Leave it on the table. Bake at 170°C, both top and bottom temperatures for 60 minutes. Total Carbohydrate 6″ is too small for this recipe, unless reducing the quantity to make a smaller cake. Always use caster or granulated (find) sugar. My best bet is to do all the following: However, I suggest you purchase a digital weighing scale for your kitchen. You may need a different recipe if you want it to be gluten-free. But I do have the top bottom temperature setting separately. A yummy cake – my husband has already requested … I pour ALL the eggs into the batter followed by milk a minute later. I suggest turning off the fan to be on the safe side. During one of the baking session, I fumbled. KP Kwan. But i used half the quantity. The only thing is the butter cake is soft and is not advisable to cut it into two layers and sandwich the cream in between. My cake is baking in a 9 inch spring form pan in a 350 degree oven. The baking time may need to increase for a bigger cake. The actual internal temperature of different ovens is different although the setting is identical. Thankyou for the recipe. (The lower heat source is below the base, of course. I have used the normal cake flour (of different brands), and it does not make any difference. Hey, I tried to bake your cake. If the surface turns color too fast, I will reduce the temperature by ten degrees. KP Kwa. Since 75% of the egg is made up of water, the total amount of water contributed by 300g of eggs in the recipe is 300g x 0.75 = 225g. Place the bag of cake into another plastic bag. Great to know that the recipe is useful to you. The best way to keep butter cake is in the refrigerator if you want to keep it fresh. If i want to use oil instead of butter so how much quantity should i take for 100gm flour? Thanks for your reply. Yes. I would like to make orange butter cake with your recipe. Hi KP, Use the same temperature but reduce to 45 minutes of baking. My solution is not to move the cake (up or down the rack). The cake is moist and fluffy. KP Kwan. Tried your recipe and it was simply amazing. It all depends on the quantity, the speed, and the power of your mixer. Temperature and position of the rack. The reduction is based on the general feedback from our customers that the cake is too rich. Beating time of butter and sugar will not affect the fragrance, but it may affect the volume of the cake if you do not beat it enough. However, if you are working in the kitchen a lot, I do suggest you get a kitchen weighing machine, with one gram accuracy. I have revised the recipe this month by adding more milk (see note section in the recipe), and it will appear runnier than in the video. 2. I mean you can add nuts, chocolates or even add frosting. Thanks for the recipe! As for the butter .. unsalted butter? 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