Old-Fashioned Butter Cake | All Recipes

Monthly Archives: May 2015

Old-Fashioned Butter Cake | All Recipes

Old-Fashioned Butter Cake

IMG_9971_edited In my lifetime, the best cake I ever had was, my mum’s butter cake. For some reason, I have been always craving for it. That wonderful aroma, a good amount of yellow, and buttery taste. IMG_9912_edited Unfortunately, she had totally forgotten her recipe and my journey to quest the best butter cake recipe started.  I had to gather bits of instructions on how to make the best butter cake from her and went on that journey.  Happy to say that, I came up with the most wonderful, most aromatic old-fashioned buttery butter cake recipe. IMG_9950_edited Like all traditional recipes, eggs were beaten separately. This helps to create that fine crumbs that we all loved and an extra kick to rise the cake. Look at that beautifully well-risen butter cake above. IMG_9906_edited When they say if you know how to make the classic, you are gold (just like butter). When this was in my oven that afternoon, my parents immediately asked what I was baking when they scent that distinctive buttery smell.  IMG_9955_edited  So good that it was gone the next morning. I only had a sliced that day.  🙁  IMG_9956_editedServe this with a cup of tea or coffee when you have friends coming over in the afternoon and they will thank you for it. It makes people weak with gratitude. 

Old-fashioned Butter Cake
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Ingredients
  1. (6.6 oz) 200 grams of unsalted butter, soften
  2. (1/2 cup) 125 grams of fine white sugar
  3. 3 eggs, separated
  4. 1/4 tsp. of vinegar
  5. 1 tsp. of vanilla extract
  6. (1 1/3 cups) 170 grams of plain flour
  7. 1 tbsp. of corn starch
  8. 3/4 tsp. of baking powder
  9. ¼ tsp. of salt
  10. (1/4 cup) 65 ml of milk
Instructions
  1. Preheat oven to 180C or 160C fan-forced.
  2. Lined loaf pan with parchment paper. (7.9" x 4.3")
  3. In a large bowl, sift in plain flour, corn starch, baking powder and salt. Set aside.
  4. In a clean mixing bowl, whisk egg whites and vinegar on medium speed until frothy.
  5. Then, turn your mixer to high speed while you slowly add half of your sugar. Whisk until stiff peaks.
  6. Set aside while you cream your butter.
  7. In a mixing bowl, cream butter and remaining sugar until pale and fluffy. Beat in egg yolks one at a time.
  8. Drizzle in vanilla extract.
  9. Turn your mixer down to low speed and stir in your flour mixture gradually. Once well combine, add in your milk.
  10. Using a rubber spatula, gently fold in egg white mixture.
  11. Transfer into your loaf pan and bake it in the oven for an hour.
  12. Let it cool in the pan for at least 15 minutes before moving it onto a wire rack to further cooling.
  13. Sliced and serve it with a cup of tea or coffee.
TheZongHan http://thezonghan.com/
   

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Old-Fashioned Butter Cake | All Recipes

Gathering with SSH, May 2015

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It was quite a hectic month as I just recently enrolled to a Polytechnic last April. Couldn’t able to meet them. And yes! We call ourselves “SSH” due to our name, Sun, Si and Hanry. (they call me that)

And oh yeah, I am not sure if you have realized. But, my teeth are getting straighter and straighter! I will update you guys soon with my upcoming post about my Invisalign treatment.  😀  🙂 

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That evening I made them some spaghetti! I was craving for chili crab sauce so I tried to recreate and make it as the base sauce for our spaghetti. However, it turned out to taste like spicy tomato instead. But, still delish!

Nevertheless, the main highlight was the appetizer! It was buttered baguette with Bell Pepper-flavored Cream Cheese served with grilled seasoned Cherry Tomatoes! Creamy and flavorful, the strong aroma from the bell pepper. (Upcoming video?) Yum, it was something to open our appetites.

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Obviously this isn’t beer or what, it was sparkling limeade. Being stevia obsessive, I was like “Stevia Sugar Free YAY!”. 

For no reason I made my sparkling limeade, sugar-free. And it was bad bad bad. The taste was so bitter instead of being all sweet and tasty. The worse was that the soda water I had used contains salt and made the whole drink salty. Yucks! Never again I am going to make this. My lovely friends had to finish it up because I told them that they were not going anywhere until they finish that two jars. 

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 We wanted to go out but we were too lazy on that day. Plus, we felt that we were not well-dressed. So we decided to stay at home and relax. Oh well, we got Youtube.

Going to miss them so much again. I really hope we will have more time to meet up soon! 🙂 

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Old-Fashioned Butter Cake | All Recipes

Low-Fat Low-Sugar Brownie – Stevia

IMG_9618_edited Hello! Today, I have a great brownie recipe for you guys! It is my Low Fat, Low in Sugar Whole Wheat Brownie! It’s so delish with 40% less the calories and 60% (!) lesser in sugar than typical brownie! 

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You may think, “Yucks, how can this taste good?”

But it’s just that good. What’s my secret? Stevia and yogurt!

If you have been following me, I have recently came up a Sugar-Free Banana Bread recipe using only Stevia. It’s great. Do check it out!

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Some may not get used to the sweetness of Stevia as the taste can vary a little from cane sugar. So in this recipe I have used a combination of dark brown sugar and stevia. It taste wonderfully sweet with the strong almost-like caramel flavor from the dark brown sugar and the extra kick of sweetness from Stevia.

If you don’t know what is Stevia, it is a natural herb that is really sweet but has no effect on blood sugar level and has zero calories. So as to make things as natural as possible, I like to use grounded dried Stevia leaves for baking.

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As for yogurt, it can be used to replace butter. You can’t omit butter for brownie but you can definitely cut back on it. I have used yogurt for many recipes in place of a portion of butter and it works wonderfully. Yogurt help my cakes to remain moist and tender. Do remember to get Fat-Free, Sugar-Free (Sweetener free) yogurt! I like to use set yogurt as it has a really creamy texture but you can use Greek yogurt if you can’t find it. 

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Low-fat Low-sugar Brownie
Serves 16
Make one 7-inch sqaure pan
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Ingredients
  1. (1/4 cup) 65 grams of unsalted butter, softened
  2. (½ cup) 125 grams of fat-free Set yogurt (or Greek yogurt)
  3. (½ cup) 125 grams of dark brown sugar
  4. 1 ½ tbsp. of grounded dried stevia
  5. 2 eggs
  6. (1/2 cup) 60 grams of whole wheat flour
  7. (1/2 cup) 60 grams of unsweetened cocoa powder
  8. 1/4 tsp. of baking soda
  9. 1 teaspoon vanilla extract
  10. 1/8 tsp. of salt
Instructions
  1. Preheat oven to 170 C or 150C fan-forced.
  2. Cream together softened butter, dark brown sugar and dried stevia together until light and fluffy.
  3. Add in eggs, one at a time. Drizzle in vanilla extract.
  4. Stir in cocoa powder. Mix until combined.
  5. Whisk in yogurt.
  6. Fold in whole wheat flour, baking soda and salt. Mix until creamy and transfer into a 7-inch square pan lined with parchment paper.
  7. Bake it in the oven for 25 to 30 minutes.
  8. Let it cool completely. Cut into bite-sized pieces and serve with a dusting of icing sugar.
Notes
  1. If can't find stevia, use extra 3/4 cups (190 grams) of dark brown sugar
TheZongHan http://thezonghan.com/

  

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Old-Fashioned Butter Cake | All Recipes

Chocolate Ice Cream – No Machine No-Churn One Step

After my recent post about my one-step no-churn Matcha Ice Cream, it got really good feedback from you guys. So I will show you guys how to make my creamy rich Chocolate Ice Cream.

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It goes great with toasted almond flakes and my homemade lower in sugar, and lower in saturated fats fudge cocoa brownies. (Will be out in the next few weeks)

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Like my Matcha Ice Cream, you need to make sure that all your ingredients are cold cold cold so that you can whip your heavy cream up. I like to also keep my bowl and whisk attachment in the fridge until chilled before using it.

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Thanks to you guys for the much support of my Matcha Ice Cream recipe! Hope you will like this fuss-free recipe too! 🙂IMG_9591_edited

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Chocolate Ice Cream
500 ml
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Ingredients
  1. 1 cup of heavy cream, cold
  2. ½ cup of condensed milk
  3. 3 tbsp. of cocoa powder, sifted
  4. 1 tsp. of vanilla extract
Toppings (optional)
  1. Toasted almond flakes
  2. Homemade brownies
Instructions
  1. Add in all ingredients and mix on high speed until soft peaks.
  2. Freeze overnight it in an air-tight container.
  3. Serve with toasted almond flakes and homemade brownies.
Notes
  1. Make sure all ingredients are cold before whipping
TheZongHan http://thezonghan.com/

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