Thursday, April 1, 2010

Buttermilk Country Cake

When I 1st saw the buttermilk country cake from aunty yochana's blog, I told myself I must try it since I like butter cake. However thinking of need to purchase buttermilk just to bake the cake and I am afraid that the balance buttermilk will stock until expire (such case always happened :P), the plan has been shelving for quite sometimes until I got to know that I am able to use milk + lemon juice to substitude the buttermilk.
Since I have lemon and milk in the fridge and the rest of ingredients that I always will keep stock so I just went ahead to bake.

When the cake was baking inside the oven, the aroma of the cake was so strong, I kept breathing deeply to inhale the fragrance. My neighbour can definately smell it too. :)

As the baking steps of this cake seem simple, I was taking forgranted that I didn't prepare the ingredients 1st. I just proceed with the baking steps by steps at the same time, prepared the ingredients. This was really a big mistake! Probably due to this, I had over mixed my batter that caused the deflated of the cake.

Look at the cake, looked wet like uncook although the skewer inserted came out clean. :(

Recipe from Aunty Yochana.

80g egg yolks (about 4 small size eggs)
160g buttermilk (I put 1 tbsp of lemon juice in the measuring cup and pour the milk in to fill up to 160ml and let it sit for at least 10 mins)
5g vanilla (1 tsp)
200g sifted cake flour
200g sugar (I reduced to 130g)
15g baking powder (about 3 tsp)
1/8 tsp salt
120 g butter

Method :
1. In a bowl, lightly combine the yolks with 40 ml of the buttermilk.
2. In a mixing bowl, combine all the dry ingredients and mix on low speed for 30 secs to blend.
3. Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 2 mins to aerate and develop the cake's stucture.
4. Gradually add in the egg yolk mixture and beat for another min.
5. Pour batter into an 8" round pan and bake in preheated oven at 175 degree for about 50 to 60 mins or till skewer inserted comes out clean.
6. Let the cake cool in the pan on a rack for 10 mins then invert the cake onto a cooling rack and leave to cool completely.
7. Slice and serve.

The cake is very fragrance, it taste quite nice even the cake is compact instead of fluffy that it should be. If not cos of the overmixed of batter, I believed this cake must be very delicious. I will definately bake it again!

1 comment:

  1. I made this!! very soft...My cake wasn't as brown as yours but the edges and the top were very nice and crispy.. :p
    I didnt take any pictures cuz I was so hungry, I took it out of the pan rather clumsily and it broke.. :p haha
    I made the buttremilk substitute using two spoonfulls of white vinegar. The consistency wasn't as thick as buttermilks but...the cake came out rather good, i must say. Not bad. :-)


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