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Thursday, November 29, 2007

Basic BUTTER CAKE

Membuat Butter Cake atau Kek Mentega ada pelbagai kaedah/cara seperti Creaming, All-In atau pun Separated Eggs method. Just to share a very basic butter cake recipe from chef Alex Goh using the Creaming method. I'm pretty sure most of us know how to do it yaa..











BUTTER CAKE

Ingredients:
250 gm butter
200 gm sugar
5 eggs
210 gm flour ( I used HK flour)
1/2 tsp baking powder
.... I add in 1 tsp of vanilla essence.

Method:

1) Place butter, vanilla and sugar in a mixing bowl. Cream till light and fluffy.
2) Add in eggs one at a time and mix evenly.
3) Cream the batter till smooth and light.
4) Lastly fold in the flour and mix till well blended.
5) Pour the batter in a cake mould of any shape.
6) Bake at 180 degrees for about 50 minutes.

19 comments:

Nicole's Turf! said...

Hi! I wanna try out your recipe. I'm assuming it's 180 Farenheight?

Bro Rozzan said...

Hi. Sorry, its 180 Celsius, plse.

Küchenmäuschen said...

hi rozzan. i'm looking for a great recipe for butter cake and i accidentally found yours. your butter cake's photo looks really interesting. i'd like to try this recipe, but i'm not sure if i do understand right about your description. so i think i should ask you about the method before.

well, my question is, should i put
in all eggs at the same time or one after the other. thanks in advance for your answer.

BRO ROZZAN said...

Hi,
You should put in the eggs one at a time and continue beating after putting each egg. Hope that explains.

Anonymous said...

Hi bro
Happen to see ur blog
May i know what is the KK flour u meant here?
I would lke to know
whenever i back cake its not intact like ur pic..
my friend says its because of air while stiring.. what shall i do to have a nice texture cake?

BRO ROZZAN said...

Hi,
HK stands for Hong Kong. It's Hong Kong flour. To bake a nicely textured cake, you'll need to ensure that every stage of the process must be done with care. For example, when creaming the butter/sugar, make sure the butter becomes fluffy and the sugar has 'dissolved'. Add the eggs one at a time while continue beating after each addition. And most impt, when you fold in the flour. Put a little at a time and stir in one direction. Also ensure the flour is well-mixed with the butter/eggs mixture. Hope that explains.

sarah said...

hi,
i would to try to bake your butter cake,however i would like it to be chocolate-flavoured.
so,i would appreciate if you could provide me with some guidance,
thanks in advance!

Anonymous said...

salam bro, dah lama saya cari resepi2 dr internet. tp bila saya cuba, kebanyakkan semua tak memuaskan. bila saya cuba resepi bro, butter cake saya menjadi dgn jaya nya. rasanya juga best. my family suka bangettttt.... thanks 4 d recipe. n buat saya tambah rajin lah nak ke dapur...:)

BRO ROZZAN said...

Hi Sarah,
Perhaps you can substitute abt 20 gm of the flour with cocoa powder and sift them together before you fold into the egg/butter mixture.

BRO ROZZAN said...

Hi anonymous.
Mekasih sudi mencuba butter kek ni. Alhamdulillah, I'm glad u succeed. Tahniah! & You're most welcome sis.

Anonymous said...

yo bro.. saye nak try wat kek ni.. tp saye nak tnye, flour tu leh gune all purpose flour biase tu x? ke kene tambah baking powder ke.. thanks eh..

Anonymous said...

Hi,Rozzan,
I semalam cuba buat Butter cake with my wife ikut cara macam you, tapi..cake I tak jadi la..luarnya masak dan cantik..tapi dalamnya langsung tak masak..!dah gagal la..please give your comment what's command mistake or wrong step I had done..? I put suhu in 180c for about 60 min.. Mr.Lee-Puchong

BR said...

BR > Anonymous

You can use all purpose flour tp kena taruk baking powder ya. Selalunya cuma tp naik sendiri yg dah ada baking powder di dlmnya. Hope that explains.

BR said...

Hi Mr Lee

Thank you for trying out the recipe. I'm sorry it didnt turn out well for you.

The baking temp of 180 degrees tu sekadar garis pandu jer. Sometimes, depending on the oven size; big or small, you kena adjust the temperature.

Also, kdg2 the position of the rack in the oven (where u place the cake mould) pun kena betul. If it is too high up, then kek masak di luar tapi mentah di dalam. Kalau too low, the cake take a much longer time to cook.

My advice is, dont give up! Give it a 2nd try. Take note not to make the same mistake again ya. Hope that explains.

Anonymous said...

Salam Rozan, I tried this butter cake recipe and am glad that it turn out great.Solved my problem on what to bring for my friend's majlis maulid diba'i. Tried out several recipes all turn out great too!!! Especially the mee mamak!!
My children enjoyed it sooo very much.... your website is my favourite website now!! Something
so beneficial !!

Thanks Bro.

Regards,
Mrs Happy go lucky.

Anonymous said...

Hi 8ro, the pic of the cake is very tempting..drool. Just want to be sure you didnt leave out the liquid, i.e milk?? or rather the eggs will do. I want to bake this tomorrow, pls advise. Thanks, Zherry

nazia said...

hi abd rozzan,

i have a question, can i use top flour instead of HK flour? If can, do I need to add Baking powder & is 1 tsp would be enough.

kindly adv. thks

JackieA said...

Dear Rozzan,
I have been reading your lovely and most informative blog for the longest time. Just wanted to say a big 'Thank You' for being kind enough to share your recipes, some of which I have tried with great success. May you always be blessed!

Felicia Chew said...

Hi, happened to read your post. Just check with you, no milk added for this butter cake?