How to Make Tasty The Wong Butter Cake

The Wong Butter Cake. The Wong Butter Cake justnicolee @justnicolee. A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda.

Line bottom with parchment or wax paper, or dust lightly with flour. Sift together the flour, salt, and baking powder. Run a knife around edges and center tube of pan. You can have The Wong Butter Cake using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of The Wong Butter Cake

1. You need 1 1/2 Cup of All purpose flour.
2. It's 2 tsp of Baking Powder.
3. Prepare 230 Grams of Unsalted Butter (soften).
4. Prepare 2/4 Cup of Sugar.
5. Prepare 1 tsp of Vanilla Essence.
6. Prepare 4 of Egg yolks.
7. You need 4 of Egg whites.
8. Prepare 1/4 of Whole Milk / Sour Cream.
9. It's 1/4 Cup of Sugar.
10. Prepare of For Marble Cake.
11. It's 2 Tbsp of Cocoa Powder.

Invert cake onto a wire rack over waxed paper. For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. When you use out of date baking powder or when the butter and sugar aren't creamed enough, the cake won't rise well.

The Wong Butter Cake instructions

1. Preheat oven to 180c and line a square baking pan with parchment paper..
2. Sieve and combine dry ingredients (Flour, baking powder and salt). Set aside.
3. In a large mixing bowl, beat butter and 2/4 Sugar until pale and fluffy with a medium speed..
4. Add vanilla extract and egg yolks, one at a time, and beat well with each addition..
5. Lower the speed and add half of flour and half of milk, beat well with each addition, until all flour and milk is incorporated. Stop once all the flour is incorporated and you no longer see streaks of flour. Do not over-cream the batter..
6. In another large mixing bowl, whisk egg whites until foamy, then add 1/5 sugar in 3 batches. Continue whisking until stiff peak..
7. Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don't destroy all the air bubbles from the egg whites..
8. Pour the batter into prepared cake pan, and bake in preheated oven for 35 minutes, or until a cake tester comes out clean..
9. Remove cake from oven and let it rest in the pan for 10 minutes..
10. For Marble Cake - Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife. I usually do the "S" shape with the butter knife a few times..

You know baking powder is good when it fizzles when it's put into hot water. The creamed butter and sugar should be light and very pale yellow. Recreating Fann wong's fudge loaf cake! The resulting cake is moist and spongy, with the sweetness from the fudge perfectly complementing the cake. My taste testers highly recommended ensuring that there is fudge with each bite of the cake that you take.