it seem that everyone was baking marble or butter cake yesterday…. i didn’t jump into the bandwagon deliberately but it just so happen i bookmarked this recipe when i was away last week and had it on my top to-bake list for this week..
i baked these Buzz Lightyear butter cakes in mini moulds…. and topped a couple of the cakes with fondant…. something to make the kids enjoy their tea ヾ(＾-＾)ノ
this is a very nice cake… or at least everyone who tried it said it was lovely… probably because it uses the egg separation method? do hop over to the contributor’s blog to take a look… her cake looks gorgeous
Original recipe adapted from here
Ingredients
8 large eggs, separated
9 ounces castor sugar
12 ounces unsalted butter
9 ounces all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pure vanilla extract
2 tablespoons good quality cocoa powder
1/4 teaspoon salt
Directions
– Preheat oven at 160°C (convection fan on) with a wire rack in the middle. Line an 8-inch round cake tin with parchment, butter and flour. Sift flour, baking powder and salt in a bowl. Set aside
– Cream butter in the bowl of a stand mixer fitted with the paddle attachment till light and fluffy. In a separate bowl, whisk the egg yolks with the sugar till light. Gradually add this into the butter and beat on medium speed till just incorporated. In a separate bowl, with a hand mixer, whisk the egg whites till stiff peaks form. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches. Add in the dry ingredients gradually until just incorporated
– Divide the batter into two, 3/4 in one batch and the rest in another bowl. Sieve cocoa powder over the lesser batch and fold to mix well. Pour batter into tin, alternating between the two mixtures, starting with the yellow batter and ending with the cocoa mixture. Rap pan on counter several times to eliminate air bubbles. With a long skewer, swirl around the batter to create the marble effect. Bake for 40-55 minutes or until a tester inserted into the middle of the cake come out clean
– Cool on wire rack completely before serving. Cake keeps at room temperature up to three days and can be frozen up to 3 months
…. and so i’m back….. from outer space….. ♪♪(o*゜∇゜)o～♪♪
Pollution index: 233 (very unhealthy)
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thanks very much for your compliment… 🙂