Actually no intention to blog that soon, as I am really shortage of time. I am juggling between busy work schedule and children, and of course the daily visiting to the hospital, and now community hospital that my fil has recently transferred to for his rehab. For such long period I didn't blog, not even have time to surf net, no cooking and no baking as well. The new kitchen mixer that I bought sometimes ago, still sitting in the storeroom waiting for me to unpack lol.
Irene of 最爱的。。。。told me about the posting of her Penang trip to meet our blogger friends, the 5 Penang Flowers. I have missed out joining this trip, of course cannot miss the post. While I was scrolling through my blog reading list for this post, I happened to notice that the current Bake-Along theme is Marble Butter Cake. I remember my pool of backlog posts, one of them is marble butter cake that I baked quite sometimes ago, good time for me to join in the event!
The recipe adapted from the famous Mrs NgSK butter cake, one of my favourite cake.
Ingredient : (for 8" square cake pan)
230g salted butter, soften in room temperature
4 eggs or 200g without shell
50g + 125g sugar
180g self raising flour, sifted
20g cocoa powder
1 tsp vanilla extract
1. Preheat oven at 180C. Prepare a 8" square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50g sugar and and beat until stiff. Set aside.
3. Cream butter and 125g sugar until pale and fluffy. Add in vanilla extract and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD until well mixed.
6. Separate batter into 2 portions. In one portion, add in the cocoa powder and mix well.
7. Then spoon the plain and chocolate batter into the cake pan alternately until finish and use a satay stick to swirl the batter.
8. Bake for 40-45 minutes or until skewer comes out clean. Remove from oven and invert to cool completely before unmoulding.
The cake is so soft, fluffy and moist, just like I want my butter cake texture to be. The sweetness is just nice for me, for sweet tooth may have to add in more sugar. Yum Yum!
I'm linking this post to Bake Along hosted by Lena, Joyce and Zoe.