Anyways, I mentioned previously that I'm currently participating in the SCS Dairy Singapore Star Baker Challenge, and I'm pleased to announce that I'm selected for the 3-Star Challenge! Yeah =D The theme is "Cakes" and I have one week to submit my photo and recipe.
I couldn't decide on which cake to bake, should I go for my favourites, Strawberry Ombre Cake, Rainbow Fruit Shortcake or Lychee Ombre Cake? Then my FB friends Wendy and Lynette suggested that I could perhaps try something with an emphasis on butter and "Mrs Ng SK Butter Cake" came to my mind. And since I like to play with ombre shades, I could try adapting this butter cake as well! So far, I've been using white cake base and genoise sponge base for my rainbow and ombre cakes, using butter cake base would be a new challenge!
And instead of decorating the usual whole cake, I decided to slice them into rectangle pieces and decorate each slice with butter cream, something like those old-school wedding cakes that we used to eat in the 70s and 80s. The cake turned out how I envisioned it to be, sort of retro-style with a modern touch and I like it very much, in terms of both look and taste :)
The challenges here are (1) dividing the main batter into 3 portions and colour 2 of them orange and pink - had to do it quick because didn't want the butter batter to turn too soft (2) dividing the egg white meringue into 3 portions and folding them into the coloured batters respectively - it's tough to fold the egg white meringue into the very thick and luscious butter batter, doing it swiftly yet not deflating the meringue too much.
By then I was sweating profusely and rushing for time. #excuses
Retro-style Butter Cake
Butter cake ingredients
- 250g Salted butter (1 block SCS Salted Butter), cubed and slightly softened
- 200g Eggs (about 3-4)
- 150g + 50g Caster sugar
- 200g Plain flour
- 2 tsp + 1/4 tsp Baking powder
- 62g Fresh milk
- 1 tsp Vanilla extract
- Wilton icing gel, orange and pinkSteps
Butter cream ingredients
- Preheat oven at 170 degree celsius, conventional mode. Prepare 3 x 7" square pan. Grease and line the pan with parchment paper.
- Separate the eggs into yolks and whites. Set aside.
- Sift flour and baking powder together, making sure they are well mixed.
- In a mixing bowl, cream butter and 150g sugar using paddle attachment on medium speed until pale and fluffy.
- Add egg yolks one by one, beating well after each addition.
- Add vanilla extract until incorporated.
- Add flour mixture in 3 additions, alternating with the milk, until just incorporated.
- The main batter weighs about 712g, divide into 3 portions, each about 237g. Using toothpicks to pick up the icing gel colours, tint 2 portions of batter to desired colour tones. (The remaining portion is yellow and not necessary to tint). Set aside.
- In a mixing bowl, beat egg whites using whisk attachment on high speed until foamy. Add 50g sugar gradually and beat until stiff peaks.
- The meringue weighs about 199g, divide into 3 portions, each about 66g.
- FOLD each portion of meringue into each portion of main batter, GENTLY and SWIFTLY, until incorporated.
- Pour the 3 portions of batter into the prepared baking pans and level.
- Bake for 20 mins at 170 degree celsius, then another 15 mins at 150 degree celsius. Transfer the cake layers to wire rack to cool completely before frosting.
- 227g Unsalted butter (1 block SCS Unsalted butter), cubed and slightly softened
- 300g Icing sugar
- 3 tbsp Fresh milk
- 1/2 tsp Vanilla extract
- Wilton icing gel, pink and green
- In a mixing bowl, combine butter, half of the icing sugar, fresh milk and vanilla extract. Beat on low speed at first (to prevent icing sugar from splattering), then medium speed using paddle attachment until smooth and creamy.
- Gradually add remaining sugar (switch to low speed), and continue beating on medium speed until icing reaches desired consistency.
- Reserve half of the butter cream for frosting the cake. Divide the remaining into 3 portions and tint to desired colours.
- Spread the butter cream on the cake layers and top. Transfer to fridge to let the cake set for 15-20 mins.
- Trim the 4 sides of the cake. Then cut the cake into10 slices.
- Decorate the slices using the tinted butter cream.
- Serve and enjoy!