When I was a child, I only get to eat this cake during Chinese New Year when my mom baked butter cakes and fruit cakes for praying. Now that I can bake this cake at home, I don't need to wait till Chinese New Year, love this with a cup of coffee. ;)
This old-school butter cake is rich, fragrant, and moist. Need not keep in the fridge, wrap with cling wrap or keep in an airtight container, which can be kept at room temperature for up to a week.
If you do not have an oven at home, you can bake the butter cake in a multi-cooker - Ninja Foodi and Ninja AirGrill are the appliances that I'd highly recommend. These butter cake loaves were baked using Ninja Foodi Bake/ Roast mode, turned out nicely brown, soft, and moist, as good as the oven-baked version.
 |
| Chocolate chips butter cake baked using Ninja Foodi |
 |
| Chocolate Marble Butter Cake, Plain Butter Cake, and Mixed Fruit Cake Baked using Ninja AirGrill |
 |
| Take a closer look at this butter cake that I've baked using the multi-cooker It's so moist, soft, and velvety just like the one baked in an oven! |
 |
| Made this rich and moist chocolate marble cake using the same butter cake recipe. Note: mix some cocoa powder with half of the batter. Photo updated: Oct 2022 |
<< Click HERE >> to view more Ninja Foodi recipes and cooking videos, including easy one-pot-meal, chicken curry, roast chicken, roast pork ribs, crispy chicken, porridge, fish recipes, bread, kid-friendly snacks, and many more...
Ingredients:
材料
170g Salted Butter (softened) 含盐牛油 170克，软化
120g Castor Sugar 细砂糖 120克
~~~~~~~~~~~~~~~~~~~~~
3 Egg Yolk 蛋黄 3粒
1 tsp Vanilla Extract 香草精 1小匙
150g Self Raising Flour 自发面粉 150克
45g Fresh Milk 鲜奶 45克
~~~~~~~~~~~~~~~~~~~~~
3 Egg White 蛋白 3粒
40g Castor Sugar 细砂糖 40克
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
步骤
1. In a mixing bowl, cream butter and sugar.
牛油和120克细砂糖打发。
2. Beat in egg yolk one at a time. Beat in vanilla extract.
分次加入蛋黄和香草精。
3. Sift in half of the flour, fold with a spatula.
过筛加入一半的自发粉，用刮刀轻轻拌均。
4. Add in milk, mix until well combined. Fold in the remaining flour. Do not over-mix the batter.
加入牛奶，拌均。过筛加入剩下的自发粉，拌匀即可，不能过度搅拌。
5. In another mixing bowl, beat egg white until foamy. Gradually add in castor sugar and continue to beat until stiff peak.
另一个碗里打发蛋白，分次加入40克细砂糖，打发至干性发泡。
6. Fold egg white into egg yolk batter in 3 batches. Transfer the batter to a lined baking tin/ loaf tin. Tap the baking tin on the worktop 2-3 times.
把蛋白分次加入蛋黄糊，用刮刀拌均。把面糊倒入已铺油纸的烤盘，轻轻在桌面敲几下。
Enjoy!
By readers, some feedback from those who have tried this recipe:
材料
170g Salted Butter (softened) 含盐牛油 170克，软化
120g Castor Sugar 细砂糖 120克
~~~~~~~~~~~~~~~~~~~~~
3 Egg Yolk 蛋黄 3粒
1 tsp Vanilla Extract 香草精 1小匙
150g Self Raising Flour 自发面粉 150克
45g Fresh Milk 鲜奶 45克
~~~~~~~~~~~~~~~~~~~~~
3 Egg White 蛋白 3粒
40g Castor Sugar 细砂糖 40克
 |
| Photo updated: March 14, 2019 |
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
步骤
1. In a mixing bowl, cream butter and sugar.
牛油和120克细砂糖打发。
2. Beat in egg yolk one at a time. Beat in vanilla extract.
分次加入蛋黄和香草精。
3. Sift in half of the flour, fold with a spatula.
过筛加入一半的自发粉，用刮刀轻轻拌均。
4. Add in milk, mix until well combined. Fold in the remaining flour. Do not over-mix the batter.
加入牛奶，拌均。过筛加入剩下的自发粉，拌匀即可，不能过度搅拌。
5. In another mixing bowl, beat egg white until foamy. Gradually add in castor sugar and continue to beat until stiff peak.
另一个碗里打发蛋白，分次加入40克细砂糖，打发至干性发泡。
把蛋白分次加入蛋黄糊，用刮刀拌均。把面糊倒入已铺油纸的烤盘，轻轻在桌面敲几下。
 |
| oven-baked |
 |
| For mini butter cake: Preheat Ninja Foodi Bake/ Roast mode 3mins, bake 160'C 10mins, 120'C 10mins. 家里没有烤箱的话，也可以用多功能气炸/高压锅烘烤。 |
 |
| Mini butter cake baked in Ninja Foodi OP300 multi-cooker, added chocolate chunks for the kid. |
 |
| Another attempt, baked using Ninja Grill 150'C 30mins. Made 3 different flavours using one recipe - chocolate marble butter cake, mixed fruit cake, and original butter cake. Glad that the cakes turned out so moist and perfect! |
Ninja Foodi and Ninja Grill can be purchased from Ninja Kitchen Singapore Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products. If you're residing in Malaysia, you can purchase Ninja Foodi via Ninja Shark MY Official Website. Cart out with Promo Code: MFAOP300 to get the lowest price deal.
7. If you're using an oven >> Bake in a preheated oven 160'C for 60 minutes or until cooked through. Remove the cake from the oven, let it rest in the baking tin for 5 minutes, un-mold and let it cool on the rack. Slice and enjoy.
放进已预热的烤箱，以160度烘烤60分钟或至熟。烘烤完成后从烤箱取出蛋糕，待5分钟后把蛋糕脱模，放在架上待凉后即可享用。这蛋糕用保鲜纸盖上，可放置室温长达一星期都不会坏／发霉，无需冷藏。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.
Enjoy!
By readers, some feedback from those who have tried this recipe:
 |
| By Susan Ho |
 |
| By Jia Pei |
 |
| By Kel Sya |
 |
| By Kel Sya |
 |
| By Ivy Ow |
No comments:
Post a Comment
Note: only a member of this blog may post a comment.