Fine Butter Cake with Rice Flour 牛油软绸蛋糕

最近常做牛油蛋糕，用的都是最简单的all-in method，就是把所有材料一起搅拌两三分钟就行了。周日放工后做蛋糕用这种简单快捷的方法比较适合。试过在准备晚餐的同时蛋糕也就做好了。

一看到君之上这个食谱我就bookmark了，直到现在才第一次尝试。这个食谱特别之处是使用了粘米粉。加入粘米粉的蛋糕组织比较细腻，但我也发现比较crumbly（照片是一冷却就切片拍摄的)。

另外，我发现蛋糕有点被我烤过度（也可能是温度太高），所以表皮比较干和硬。总的来说，我觉得这算是好吃的牛油蛋糕，吃了不会有油腻感。

我想用完一整片200克的牛油，所以把食谱换算了。在这里用的是法国牛油Elle & Vire, 这个牌子的牛油味道不会太重，吃起来很“顺喉”，用来做牛油蛋糕很不错。



这就是上一篇迷你瘦长loft pan的真面目。


Fine Butter Cake with Rice Flour

Ingredients:
200g unsalted butter (I used Elle & Vire)
160g fine sugar (original 200g)
200g plain flour
67g rice flour
1¾ tsp baking powder
200g whole eggs (about 4 medium eggs)
67g milk
½ tsp vanilla extract
¼ tsp salt (not in original recipe)(omit if using salted butter)

Method:
1) Preheat the oven to 180°C. Lightly grease an 8” square pan (I used one 2”x9” loaf pan and one 7” round pan).
2) Cut cold butter into small cubes of 1cm. Add all ingredients into a mixing bowl (sift in flour together with baking powder) and beat with an electric mixer for 3 minutes (start from low speed to blend in the flour first so that the flour won’t fly around then change to medium speed).
3) Pour batter into prepared pan and bake at middle rack (I baked at lower rack) at preheated oven in 180C for about 30 minutes until a toothpick inserted and comes out clean (I changed to 170C after 10 minutes).
4) Keep the cake in oven for 10 minutes before removing from oven. Best serve the next day or day after next.

(Recipe adapted from 君之)