This was my other yellow cake recipe which was adapted from the famed baker Rose Levy Beranbaum. I have reduced the sugar amount by 40%. And in order to compensate for the moisture lost due to the reduction of sugar, I replaced some butter with oil.
這是EC最近嘗試的另一個yellow cake，配方改良自著名烘焙專家Rose Levy Beranbaum的yellow cake。EC把糖量減了四成，而為了彌補大量減糖而做成的蛋糕變乾問題，EC將部份牛油以葡萄籽油取代。
Compare with my previous yellow cake recipe which is made with oil and egg foam (read about my first yellow cake post here), this cake is more flavorful due to the use of butter. With the reverse creaming method (read more about this mixing method in my other post, easy chocolate cupcakes), preparation is much easier. This cake can be baked in a loaf pan and tastes great on its own.
與之前全用液體油及以蛋白霜令蛋糕鬆軟的yellow cake比較(詳情可參考yellow cake網誌)，這個新的配方添了一份牛油香，在製作上亦簡單得多，使用的是reverse creaming攪拌方法(詳情可參閱簡易朱古力杯子蛋糕)，很快已能把麵糊弄妥，不做蛋糕底改用長方形模焗，不加任何霜飾也十分可口。
Yellow Butter Cake 牛油蛋糕
Makes two 6 by 1.5 inch cake layers
200 g cake and pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
120 g granulated sugar (I used organic cane sugar)
140 g unsalted butter, softened
30 g grapeseed oil (or any light tasting oil)
160 g sour cream
1 large egg yolk
1 large egg
2 tsp vanilla bean paste or pure vanilla extract
Notes: The eggs I use are about 50 g each without shells.
Preheat oven to 350ºF/180ºC. Line bottom of two 6″ baking pans with parchment paper rounds. Combine half of the sour cream, yolk, whole egg and vanilla bean paste in a bowl. Mix slightly to combine. Set aside.
In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar and mix well. Add softened butter, remaining sour cream and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes a thick batter. After the ingredients is fully incorporated, beat on medium speed for 1 minute to aerate the batter and develop the cake’s structure.
Add the sour cream-egg mixture in three additions and beat with low speed to combine. Batter will be very thick. Scrape down the sides as needed.
Divide batter evenly among the prepared pans. Spread batter and smooth top with an offset spatula. Bake until cake springs back to the touch and a toothpick inserted into the center of cake comes out clean, about 30 to 35 minutes. Cool in pan for 10 minutes. Remove cakes from pans and transfer to a wire rack to cool completely. Level cake if necessary before frosting.
I baked three cake layers to make this soccer fondant cake for my friend’s son Adrian last week.
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