![]() ![]() Add a quarter of the flour then beat in till combined. Don’t over beat please!Īdd the eggs in slowly and in stages. I use the creaming method which goes like this:Ĭream butter with sugar till the colour lightens and sugar is fully mixed in with the fat. Cocoa powder gives a more chocolaty taste than melted chocolate!.You can sub cocoa powder for a portion of flour for a chocolate cake.Vs Ghee which I also use, which is 100% fat resulting in a more moist cake. Butter is not all fats! It’s about 80 to 85% only, the rest are milk solids & water.The cake recipe (above) weights and % are all aligned with Franks table above and the ratios discussed too! So for a butter cake, for a 25cm (10 inch) diameter cake tin using the following core ingredients (The full recipe will be in a separate post): So far I am still only using baking powder even for the orange cake and it works a treat. In addition to your beaten butter & eggs as the beating adds air to your cake batter. In a butter cake that is your baking powder, baking soda or both. Liquids dissolve the sugars so your liquid content must be at least equal to the sugar to make sure all that sugar is dissolved! Weight of liquids including egg weight = or > than sugar.Įggs emulsify and balance the fat. But too much will mean your cake won’t set properly!Įggs in weight without shell = or > than fat. Too much of either and you end up with a dry cake! They keep your cake standing and correct ratios means no sunken middle. Here’s the low down on what I’ve learned the past few days: This is not a recipe page either, I’m just laying out the key ratios, understandings and basics of making a butter (thick batter) cake.Īll it takes is to have a good electronic scale and a measuring jug. Understanding butter cakes! This page is about butter cakes not sponges. The key difference is that these cakes have butter or ghee and a lot less liquid than a sponge cake. ![]()
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