Vanilla Yoghurt Buttercake

This recipe is a keeper. You know it's a keeper when you've substituted an  ingredient and it still works.  Here I've substituted milk with yoghurt. This was out of necessity really as I've ran out of milk. It turned out beautifully, moist and tender.  The yoghurt also added a bit of a tang and gave it a lift. Really yummy!

My Daughter G couldn't stop eating this cake. Not to toot my own horns, I think this yoghurt version tastes even better than the original one. My dear Hubby on the other hand loves the orginal version. Well, to each his own!


Vanilla Yoghurt Buttercake
(Recipe adapted from Simple Indulgence)

Ingredients:

150g unsalted butter, cut into cubes at room temperature

100g castor sugar
3 egg yolks
1½ tsp vanilla extract
¼ tsp salt
125ml plain yoghurt
175g cake flour
1½ tsp baking powder
3 egg white
40g castor sugar


Notes:
Original recipe uses milk instead of plain yoghurt.

Preparation:
Grease and line a 7” round cake pan with parchment paper.
Pre-heat oven at 200°C.

Method:

1. Sift the cake flour and baking powder together into a bowl.
2. In a mixing bowl,  put in the butter and 100g of sugar. Using the paddle attachment, beat the butter and sugar until light and fluffy.
3. Add in the egg yolks, one at a time  and beat until it is incorporated. Add in the vanilla extract.
4. At low speed, add in one third of the flour mixture and one third of the plain yoghurt alternately until done. Stop once mixture is well blended.
5. In a separate clean bowl, whisk the egg white and 40g castor sugar until stiff. It's ready when the bowl is overturned and the egg white stays put.
6. Fold in the egg white into the yolk and flour mixture until well blended. The batter may look a little curdled.
7. Pour out the batter into the cake pan lined with baking paper.
8. Reduce temperature to180°C - 190°C  and bake for about 30-35 minutes or until a cake tester inserted into the centre of the cake comes out clean.
9. Remove cake from oven and  place it to cool on a wire rack for about 10 minutes before unmoulding. After unmoulding, remove the baking paper and leave to cool completely.

Vanilla Butter Cake

 

Vanilla Butter Cake from the Australian Women's Weekly Cake & Slices Cookbook. This is one good ol' recipe that my family like and praise everytime. Tender and moist this butter cake uses a different method of mixing unlike the usual creaming method where the butter is beaten with sugar till fluffy. Instead, in this recipe, the eggs are beaten with sugar and the butter is melted before incorporating into the batter.



My Daughter G's favourite kinda cake! 





 

Vanilla Butter Cake Recipe

(Australian Women's Weekly Cake & Slices Cookbook)

Ingredients:

125g Butter
3 Eggs
1 Cup Castor Sugar
1 Tablespoon Vanilla Essence
3/4 Cup Milk
1 1/2 Cup Self- Raising Flour

Method:

1) Grease a deep 19cm square cake pan, line base with paper, grease paper.  (I used 8" round pan)
2) Combine butter and milk in saucepan, stir constantly over heat until butter is melted. Remove from heat; cool to room temperature.
3) Beat eggs and vanilla essence using electric mixer until thick and creamy; gradually add sugar, beat until dissolved between addition. (I beat until very thick & fluffy ribbon stage)
4) Transfer mixture to a large bowl, stir in half the sifted flour and half the butter mixture, then remaining flour and butter mixture. Pour into prepared pan. Bake in 190° C oven for about 45 mins. Stand 2 minutes before turning on to wire rack to cool.

Note:

1 Cup = 250 ml
1 Tablespoon = 20 ml

Old-Fashioned Butter Cake

Traditional butter cake made into small bite size cupcakes. Recipe is taken from the blog "A Daily Obsession". As usual, I succumbed to the beautiful pictures that tempted me to try out the recipe.

Tender, fluffy and sponge cake like, these bite size buttery cupcakes were gone in mere two days in my small family of 3. No prizes for guessing who whacked most of it. My Daughter said to me, "Can you make some more? They're really good .... and addictive!".

Adapted from A Daily Obsession here. I've scaled down the recipe enough for my family's consumption.

Ingredients
120 g chilled butter
90 g chilled caster sugar
3 large eggs, separated
110 g self raising flour, sifted
20 ml milk
a pinch f cream of tartar

Method:

1) Line muffin pan with paper cups. Preheat oven at 170 C.

2) Beat butter and 60g sugar by machine until light and fluffy, scraping down the sides a few times. Check to see if sugar has dissolved before going to next step.

3) Add the yolks one by one, beating well after each addition and then add the milk.

4) In another bowl, whisk egg whites with remaining g sugar and a pinch of cream of tartar until soft peaks.

5) Fold in the egg whites and flour into the butter mixture, alternately, in 2 or 3 batches.

6) Pour batter into prepared prepared muffin pan and bake until wooden skewer plunged into middle of cake comes out clean. Please note the cooking time and the number of cupcakes this batter yields, varies depending on the size of your cupcakes. Keep your eyes glued to the oven!