Marble Butter Cake

 

I really love this cake …. and definitely will be making this again and again ….. Just like Wen, it is now also become one of my favourite butter cake recipe :)



 

Recipe adapted from:  Cooking Crave via Wen’s Delight

Ingredients:
250 gr Butter - Soft

85 gr Caster sugar (I used 100 gr)

1 tsp Vanilla extract

1/8 tsp salt (if prefers less salty just a pinch will do)

4 Egg yolks

1 tbsp Milk

200 gr Plain flour

1 tsp Baking powder

4 Egg whites

85 gr Caster sugar (I used 80 gr) 

1 tbsp Chocolate Powder (optional)
3 tbsp Water (optional)

Method:

- Preheat oven at 160C. Line a 8" Square tin.

- Cream butter, sugar, vanilla and salt until light and fluffy.

- Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.

- Sift in flour and baking powder and mix well. Set aside.

- Whisk egg white and sugar till soft peak in another bowl.

- Fold 1/3 of egg white mixture into butter mixture. Mix well and fold in the rest.
- To make marble look: Mix chocolate powder with water until dillute, add 1-2 Big spoon of butter mixture, mix until incorporated.

- Pour batter into lined baking pan, spread the chocolate batter to make marble look and bake for 40-45 mins or until cooked.

 

 

I am linking this post to Bake Along "Marble Butter Cake" event hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.

 

 

Rainbow Swissroll

Ingredients:

2 Egg yolks

4 Eggs
100 gr Sugar
1 tsp Sponge gel / Emulsifier
pinch of salt

100 gr Cake flour
1 Tsp Vanilla essence

40 gr Butter, melted combine with
40 gr Oil

Colour paste : purple, blue, green, yellow, orange, red

Method:

- Preheat oven 190C.

- Beat egg, sugar, sponge gel and salt with medium speed until incorporated.
- Add the flour and vanilla starting the mixer with low speed until incorporated, then increase to high speed … beat until batter thick or ribbon stage.
- Then add in butter and oil and mix well until batter is shiny.
- Divide the batter into two, one portion remains plain, and the other portion divide by 6. Add in different colour paste separately, mix until well blended.

- Pipe out the vertical line in alternately rainbow colour batter into half of the line tray (12”x12’x1”), finish up the rest of the tray with the plain batter and bake for 10-15 mins.

- Leave to cool on the wire rack.



Cream Cheese Frosting:

50 gr Cream cheese
50 gr Unsalted butter

20 gr Icing sugar
50 gr White Chocolate, melted
80 gr Whipping cream frosting

Method:

Whisk cream cheese, butter and icing sugar until light and smooth. Beat in the melted white chocolate until smooth, then add whipping frosting, cream it until well incorporated using high speed.

Assembly:

Spread the cake once it cool with cream cheese frosting, then roll it with the help of the greaseproof paper.

Refrigerate it before slicing the cake



Rainbow Cake

This post dedicated to my friend Ching, as she was sharing with me about Cocos frosting, which combination of Lindt Cocos white chocolate with cream cheese. It’s very kind of her to send me the chocolate from overseas and thanks to her that my family have a chance to try and enjoy it :) It’s super fragrant and delicious.

I’ve been wanted to try on Rainbow cake, searching around for easy recipe. Thanks to Rieke for sharing this soft and delicious recipe. Actually, the original recipe is actually for 9 inch square tin, however, I modified the recipe to serve smaller cake (5.5 inch).



 

Source : Rieke's Ordinary Kitchen with modification

Ingredients:

4 Egg yolks
5 Eggs
120 gr Sugar
10 gr Sponge gel / Emulsifier
pinch of salt

100 gr Cake flour
10 gr Milk powder

1 Tsp Vanilla essence

60 gr Butter, melted combine with
40 gr Oil

Colour paste : purple, blue, green, yellow, orange, red

Method:

- Preheat oven 190C.
- Beat egg, sugar, sponge gel and salt with medium speed until incorporated.
- Add the flour, milk powder and vanilla starting the mixer with low speed until incorporated, then increase to high speed … beat until batter thick or ribbon stage.
- Then add in butter and oil and mix well until batter is shiny.
- Divide into the batter by 6 and add in different colour separately, mix until well blended.
- Pour the batter into the line 14 cm pans and bake for 10-15 mins.
- Leave to cool on the wire rack.

Cream Cheese Frosting:

125 gr Cream cheese
125 gr Unsalted butter
40 gr Icing sugar
100 gr White Chocolate, melted
80 gr Whipping cream frosting

Method:

Whisk cream cheese, butter and icing sugar until light and smooth. Beat in the melted white chocolate until smooth, then add whipping frosting, cream it until well incorporated using high speed.

Assembly:

Simply put the cream cheese frosting in between each layers and cover the whole cake with the remaining frosting