Fine Butter Cake 细致牛油蛋糕

这几年来我很少做重油的蛋糕，除了懒惰打发奶油外，最大的原因是为了父母的健康。但是，我和牛油蛋糕却有一段情缘，我第一个学做的蛋糕就是牛油蛋糕。

那时每次做蛋糕不外是牛油蛋糕，不然就是换汤不换药的云石蛋糕或是巧克力蛋糕。牛油和粉的比例往往是一比一或是更高。现在回想起，当年还真是吃了不少油。

这个蛋糕一年前看到Florence做时我就已经蠢蠢欲动，蛋糕组织看起来好细致哦！因为它的油份量我一直没行动，但其实我一直都没忘记。

上个星期天下午趁Lucius睡着我心血来潮动手做了。蛋糕没有让我失望，如其名真的很细致，而且不油腻。因为爸妈不喜欢太重的牛油味，我把Golden Churn butter换成SCS。

Ingredients:

150g Golden Churn butter (I used SCS butter)

1 tbsp corn oil/olive oil

110g sugar

1/3 tsp salt

1/2 tsp vanilla paste or 1 tsp vanilla essence

3 eggs

140g cake flour

40g corn starch

1/3 tsp baking powder

3 - 5 tbsp whipping cream/milk (I used 5 tbsp milk)

Method:

1) Mix cake flour, corn starch and baking powder together. Sieve twice into a large mixing bowl.

2) Cream butter, oil, sugar, vanilla and salt till pale and fluffy.

3) Beat in eggs one at time, beat well after each addition.

4) Add in the flour mixture and mix at low speed till well blended.

5) Stir in the whipping cream/milk.

6) Pour batter into a lined loaf pan and bake at 180C for 35 - 45 minutes or till cooked (I used a 9”x5” black steel pan, bake at 165C for 40 minutes. For a taller and better looking cake, a smaller pan should be used).

Note:

1) After 10 - 12 minutes in the oven, remove it and make a length-wise cut on the surface of the batter with a knife so that the cake will "explode" nicely with a neat line in the middle.

2) For best result use Golden Churn butter and whipping cream.

(Recipe source: Do What I Like)