Finally we got settled down with our new house and wedding.
Lots of planning, lots of carrying ups and downs, but lots of fun between myself and my hubby.
Since I love baking so much, in our new home, we decided to build Island Table with the in-built ovens – mainly just for my baking, literally the whole storage areas within Island Table are filled with my baking trays and accessories. HAHA, as if I am opening a bakery.
To try out my new in-built Bosch Oven, I decided to bake a classic Moist Butter Cake (recipe by Mrs Ng SK), but with a twist of my own. Why Butter Cake? Simply it’s easy to make and easy to jiak for everyone (jiak means eat in hokkien).
I recalled my early days in baking butter cake, many failure and many thrown away batches though it’s one of the simplest cakes to make. But through these failures, I managed to reflect and finally found my own tips in ensuring every attempt is 100% success.
So what are my tips :
1) Use good quality butter. For me, I love using French Butter, it gives the light and not so greasy texture to the cake. Most importantly, the fragrance of the cake is unbeatable. My personal favourite – FLÉCHARD BUTTER (affordable good butter, can get it from Phoon Huat).
2) Room Temperature! All ingredients to be at room temperature, especially the eggs. However in Singapore, our “room” temperature can reach around 28 to 30 degrees Celsius depending on the weather, this is too hot. Room temperature should be an approx. of 20 degrees Celsius. If you have the luxury of air conditioner in your baking corner, this will be ideal! Otherwise, leave your ingredients out from fridge for 1 to 2 hours before using them.
3) Personal option – to add alcohol. I don’t drink, but tends to put a hint of flavored alcohol in my bakes. For this butter cake, I usually will add in bits of vodka, this enhances the overall fragrance of the cake. But again, is optional.
4) Don’t over-mix. Baking is like taking care of a baby, don’t be rough with your mixture. Gentle mix and stop when everything is well-mixed – overdoing it is not going to do any good. Slow and steady wins the race!
5) Patience with your oven especially when your relationship with it is still new. Never ever try to speed up your baking time (reduce heat by slightly, longer baking time tends to give you an even browning and not drying your cake).
If you read again on the tips, it’s quite similar like how we carve out our lives.
Sometimes due to some reasons or maybe we are overwhelmed with things, we tend to overclock ourselves yet expecting ourselves to produce even better results. Why not, spend sometimes to be on a neutral ground and review what have you done best and what could be better for you to propel forward in life. Don’t always put yourselves on a hot rush, cool down and think again.
Pushes in life can be positive, but overdoing just like over-mixing your cake batter is not going to give you more benefits. And be patient with anything new in your life, you might experience a brand new positive insight once your relationship with the new “thing” (be it human / animal or anything) stabilizes, but it needs TIME!
And of course, fill your life with quality people and knowledge (I am not saying to be materialistic and buying all the branded stuffs). They will be helpful in times of your challenge life phase, and motivating you to embrace your downs in life and move forward stronger.
Why not I suggest you to try out this recipe, and experience for yourself in terms of learning tips in life I have shared above –
Moist Butter Cake (adapted from Mrs. Ng SK) – makes 8inch x 8inch flat square pan
These are what you need and to do –
- 115g Butter (mine is unsalted version, slightly softened)
- 65g Caster/Fine Sugar
- Pinch of Fine Salt
- 2 Egg Yolks
- 1 teaspoon of Vanilla Extract (pls use natural or vanilla beans)
- 1 teaspoon of Vodka (mine is citron flavour)
- 100g of Plain Flour
- 1.5 teaspoons of Baking Powder
- 30ml of Milk (I used Oat Milk)
- Pre-heat your oven at 170 degree Celsius.
- Cream butter, sugar and salt till light coloured.
- Mix egg yolks, vanilla extract and vodka. Add into the butter-sugar mixture, mix well but not overdoing it.
- Sift flour and baking powder over a large sheet of baking paper (I learnt this from Chef Yamashita, helps to create the fluffiness of the cake texture), add into the wet mixture.
- Add in the milk, mix well (do not over-mix this part).
- 25g Caster/Fine Sugar
- 2 Egg Whites
- Using your mixer (mine is Bosch MUM5 Series hehe), whip your egg whites and sugar till you get a stiff peak meringue. (Add in your sugar into 3 portions).
- Pour 1/3 of your egg white meringue into the wet mixture, folding in gently using a spatula (what is folding). Continue to do the same for the remaining meringue.
- Fill your baking tray with the batter, and spread evenly.
- Bake at 170 degree Celsius for 20 to 25 mins (if browning happens too fast, cover the top with aluminum foil).
- Cool the cake before cutting (but I made a mistake here, should have toss over before cutting it otherwise I will have a nice cake surface). Mistake learnt! Move Forward!
Try it and share your experiences by commenting below 🙂
Learn + Bake + Life,