In this post, I'm going to teach you how to make the best three colours butter cake with the most easiest recipe (provided you follow the steps carefully)
|It'll comes in handy. Wait, what?|
EASY BUTTER CAKE RECIPE
so easy you might cry
- 2 cups of castor sugar
- 2 cups of butter
- 6 grade-A eggs
- 4 cups of self-raising flour
- Vanilla essence
- 1 cup of fresh chocolate milk (or just simply milk)
- colourings (red, green, yellow)
- Mix sugar and butter and and beat it until fluffy. (Tips: beat it slowly for 2 minutes, then medium speed and go full speed until the sugar is fined and the batter turns light).
- Add in eggs one by one and beat slowly until all eggs are mixed. Then beat until the eggs turns white or become fluffy.
- Add in 2 tablespoons of vanilla. Mix.
- Add in flour cup by cup and mix well. (do not use mixer anymore, use spatula and stir using right hand, I'm serious!).
- Then add in milk and mix well.
- Split the batter into three bowls and give each a colour (red, yellow and green).
- Butter a cake pan and adds in flour evenly until it covers the butter. Remove excess flour. This is done so the cake won't stick.
- Add one scoop of yellow batter in the middle of the cake pan and overlays with other colours on top of the first batter. Scoop each colour in layers until finish. Use spatula to avoid waste.
- Bake in a preheated oven in a 170 Centigrades (or depends) for about 1 hour or until baked.
- To test whether the cake is baked or not, slightly pin a thin needle in the middle of the cake and see if nothing sticks to it, it's baked. Or just use your instinct. Instinct sometimes is really helpful. But sometimes could screw you too. Or if you see the edge of your cake starts to loosen from the cake pan, then it's fully baked. Turn off the oven immediately.
SOME ESSENTIAL BAKING TIPS (you don't wanna miss this)
- From beginning, stir the batter in only one direction. Do not change direction or it will make the cake heavy and unable to raise properly when baked.
- If the butter/margarine is too soft in room temperature, lessen the amount. And when measuring the butter, do not scoop it fully into the cup. Let it be loosely.
- The sugar may be decreased a bit to avoid diabetes.
- Avoid using rotten eggs (well nobody does)
- Use fresh eggs.
- Make sure the sugar and butter is beaten until fluffy before adding eggs to ensure the cake gets fluffy too.
- The eggs must be beaten until it mix well with sugar and butter.
- Make sure the flour is sifted no matter what. Unsifted flour may make your cake too heavy and hard and does not rise.
- Do not mix the flour using mixer. Avoid stirring too much your batter when flour is added to avoid it being clayey (liat).
- When measuring flour into the cups, do not press the flour because it will make it compact which would result in excessive flour being added.
- I usually use pineapple juice instead of chocolate milk. But this was one time that I ran out of pineapple juice, so I used milk instead. And it turned out to be that the cake is softer and smoother.
- If you can't find juice or milk, using drinking water is acceptable. I once use apple juice and orange juice, but pineapple juice will add some unique taste to your cake. However, milk is what making your cake fluffier.
- Make sure the batter does not exceed more that 2/3 of the height of your cake pan. Otherwise, your cake will jump out of the pan while baking. Cake loves to jump you know?
- In the first 45 minutes of baking, do not open your oven because heat will loss and the cake will shrink due to sudden temperature drop and bla bla blah... Just don't do it!
- When your cake is baked, turn off the oven and let the cake cool down in it. Open the oven door a little bit and make sure your cake doesn't get burnt.
- It's okay if your cake seemed "taller" in the oven but slightly shrink after the baking process is finished. Come on, do you learn Physics?
- When the cake is cooled, or not too hot (sometimes hot cakes are the best), you can try to cut it and see how the texture looks like and taste it. If you're disappointed, do not give up. Do you know how many times Thomas Edison invented bulbs? Did he give up? Then why would you?
- Try again next time. If you think there's something wrong with this recipe, use your instinct and creativity. After all, this is all my instinct.
|This is not illuminati|
Okay, good luck!