Vanilla Butter Cake (The Famous Mrs Ng SK’s)

Butter cake is one of the staple cake that my family have brought me up with. When young, I'll ask my mom to give me some money to buy bread, butter cake, and snacks from the bread uncle that always come by my house at 5.30pm.

Ever since I enter college, I have never eaten a nice butter cake that will bring back memories. Because of that this is my 1st exploration of butter cake. Heard that this is the best most moist butter cake among all recipe available. We'll see after a few explorations!

Let's dive into this Mrs Ng SK Butter Cake recipe!


Ingredients for Butter Mixture
300g soften Salted Butter
5 Egg Yolks
150g Castor Sugar
260g Self Raising Flour (or 252g Top Flour + 8g Baking Powder)
80g Milk
2 teaspoon of Vanilla Essence

1. Cream Butter with Castor Sugar until pale and fluffy and then add vanilla extract and mix well.
2. Add in one Egg Yolk at a time and wait until it is incorporated.
3. Add half of the flour and mix on low speed until incorporated.
4. Add milk in gradually and mix until well incorporated.
5. Mix in remaining flour.
6. Set aside.


Ingredients for Meringue Mixture
5 Egg Whites
70g Castor Sugar
1/2 teaspoons of Cream of Tartar

1. Mix Castor Sugar with Cream of Tartar.
2. Place the Egg White into a clean and dry mixing bowl.
3. Beat Egg Whites until foamy and gradually pour in Sugar + Cream of Tartar mixture.
4. Beat until it reaches stiff peaks.
5. Set aside.


Combining Butter Mixture and Meringue Mixture and remaining steps
1. Preheat oven at 160°C.
2. Prepare two loaf pans or a 9" baking pan by lining the base and generously grease the sides.
3. Place half of the Meringue Mixture into the Butter Mixture and fold in until incorporated.
4. Fold in the remaining Meringue Mixture into the Butter Mixture.
5. Pour the combine batter into the pre-greased baking pan until reaches the 3/4 level.
6. Place in the oven for 30mins or until golden brown on the top.
7. Test with a Cake tester, if it comes out clean, leave the cake in the oven door slightly open for 10mins.
8. Remove cake from oven and let it rest in the baking pan for 15mins.
9. Turn the cake upside down on a cooling rack & remove the pan.
10. Let it completely cool before storing.



We love this recipe. It's a keeper.



HAVE FUN & ENJOY!!!!!!

Some tips from us after our 1st attempt:
Cracked Top:
- Oven temperature too high.
- Replacement of self-rising flour with self measure flour + baking powder.

Texture Flaw:
- Meringue failed due to transfer to unclean bowl.
- Meringue failed due to transfer to unclean spatula.
- Meringue failed due leaving it aside too long.
- Folded too vigorously.

Overall Feedback: Soft, Nice, Love the butter taste.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

How to store sliced garlic for a longer period?

Prepping meals after a tiring day of work, is always great for it to be quick & easy. For me is the garlic that make me lazy . One will have to peel them then slice them up nicely. It gets worst when your hand stinks after the process!


Tip 1 Remember... Garlic SMELLSSSSSS!!!!!!!!! It stinks up your fridge. What i used is a Daiso bought Tea storage box. It has a double layer cover to lock the garlic smell in.


Tip 2 Garlic can dry out or spoil if kept naturally. Pre-sliced a whole bottle, pour sufficient vegetable oil to slightly cover the garlic, then slightly mix it up. Place it in the fridge.

Since we have been cooking ALOT lately.. A bottle like that normally finishes up in 2 weeks or more.


Hope this tips help. Cut down your meal prepartion time that drains out all the efforts you normally spend on garlic. This will be better off then supermarket's pre-packed garlic that are sliced or fried. That i some of my friend introduced me to buy since I've been complaining about garlic prep.

Hong Kong / Taiwan Square Pineapple Tarts / Shortcakes

Deary's favorite Square Pineapple Tart which he loves so much whenever he sees them sold he will be so tempted to buy. Each cost approx S$2 or S$2.5 at the current market


Ingredients for approx 37 tarts
1kg Pineapple Jam
360g Salted Butter
60g Icing Sugar
6 Egg Yolks
1.5 tablespoons Condensed Milk
570g All Purpose Flour
90g Full Cream Milk Powder
Square Pineapple Mould

Step 1 For convenience on the assemble part. Shape the Pineapple Jam and layer them with plastic for easier removal.
Step 2 Cream Butter and Icing Sugar until fluffy, add in the Egg Yolks one by one followed by Condensed Milk and whisk until smooth.
Step 3 Premix & sift the All Purpose Flour and Full Cream Milk Powder. Add in to the fluffed mixture part by part. Slowly a dough will be formed.
Step 4 Place the Square Pineapple mould on top of a Silicon Mat or Baking Paper. Similarly to Tart dough. Press the dough to surround the bottom & sides (full to the top) of the mould. Sometimes you have to do some patching work on the sides.
Step 5 When done, place in the square shaped Pineapple Jam then press it to avoid gaps.
Step 6 Cover the Shortcake with more dough. Use a Icing Smoothen Tool to smooth out the top. Like shown in the picture below.
Step 7 Pre-heat the oven to 165°C. (For my moulding timing, I preheat before I reach at the final 6 of the tray's capacity.
Step 8 Bake for approx 23 to 25 mins. Until slightly golden brown then remove from oven.
Step 9 Let it cool in the tray for 10mins. then flip up it over to remove the Square Pineapple Shortcakes from the Mould.
Step 10 Lastly, ensure that it is totally cool before storing it in a air tight container.


We was so anxious that these Pineapple Jam Photos are taken on the 1st batch where i'm still figuring out how to mould the dough perfectly. If you notice Step 4 I have highlighted to build a wall up to the top of the mould. If you do it, you'll have a perfect tart!

HAVE FUN & ENJOY!!!!!!

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Dessert Exploration::: Japanese Konnyaku Grape Jelly with Fresh Peeled Seedless Grapes

Ingredients
Japanese Konnyaku Grape Jelly (Picture shown below)
500ml of Boiling Water
1 small bowl of Fresh Peeled Purple Seedless Grapes
Alluminium moulds/Silicon/Plastic cups
Thermometer
While the water is boiling, sort out the Fresh Peeled Purple Seedless Grapes into the Alluminium moulds/Silicon/Plastic cups.

Pour the water in a bowl, place the thermometer and check if the water is above 90ºC, when is pour in the Japanese Konnyaku Grape Jelly powder...
...stir until all dissolve.
Distribute the apanese Konnyaku Grape Jelly mixture into the Alluminium moulds/Silicon/Plastic cups. If there are bubbles remember to break them for a smooth finish.
Put all the filled cups into the fridge to chill and you'll get to eat Japanese Peach Jelly soon!

Enjoy~

Click here for our blog page Desserts & Drinks for more recipes. Hope you will be inspired~