Tuesday, May 27, 2014

Rum Butter Cake










My super busy days starting again, my co worker has gone for maternity leaves, she had early labour thus got everyone off-guard.

Anyway posting this up to catch the Little Thumb Up event. This bake was quite sometimes ago, when I was craving for fine and velvety texture of butter cake. 1st came in my mind was Mrs NgSK butter cake that I had baked before that was so popular in blogosphere, this rum butter cake was baked way before Marble Butter Cake that adapted from Mrs NgSK butter cake


While in the midst of baking, I remember there is this rum butter cake featured in one of the baking books that I read from library that ever trigger my interested, can't recall which baking book now though. Thus, I decided to add in 1 tbps of rum to try out in last min.

I reduced 50g of sugar from the original recipe, the sweetness is just nice for me. However if you have sweet tooth, you may want to increase the sugar to suit your taste.

Ingredient : (for 8" square cake pan)
230gm salted butter (soften, cool at 18-20C, not glossy)
200gm eggs, no shell (4 eggs)
50gm + 100gm sugar
200gm self raising flour, sifted
50ml milk
1 tbsp rum
1 vanilla bean, seeds scraped or 1 tsp vanilla extract

Method :
1. Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50gm sugar and and beat until stiff. Set aside.
3. Cream butter and 100gm sugar until pale and fluffy. Scrape the vanilla seeds and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk and rum in 2 additions and mix until well incorporated. Mix in balance of flour.
5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.
6. Pour batter into pan and level. Bake in preheated oven at 170C with a small bowl of hot water for 40 minutes or until skewer comes out clean.
7. Cover the cake with aluminium foil 20 mins after baking and remove it 5 mins before baking time.
7. Remove from oven and invert to cool completely before unmoulding.

Verdict?
The cake is soft and fine texture with hint of rum taste, not oily at all. I used lurpak butter but I can't really taste very strong buttery taste than other butter e.g. SCS, golden churn that I have used, probably the buttery taste cover by the rum? Nevertheless it is still a delicious cake and with the added rum, given the cake a different dimension. Next time I will probably try other liquor, e.g. baileys or kahlua :D.


I am submitting this post to Little Thumbs Up May 2014 - Milk host by Ah Tze of Away of Mind, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

13 comments:

  1. Your's is so nice, mine always turn out kns...

    ReplyDelete
  2. 这蛋糕我觉的不像牛油蛋糕, 有点像相思之类或乳酪蛋糕。。。看来很好吃, 试一片哦!

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  3. Oh, 1 person is doing 2 persons work then, take care o! This butter cake looks so delicious~

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  4. Jess, your Rum Butter Cake looks light and airy. Actually if you don't tell me it is butter cake I would have thought it is Castella or Ogura cake. I must try it because I have some rum in my pantry. BTW I tried your biscuit layered cheesecake. It turned out quite well and I loved it a lot!

    ReplyDelete
  5. Hi Jess,

    I like your addition of rum into this very well-rated cake. Yum!

    I was thinking of baking this for the butter LTU event too!!! Hopefully, I can squeeze out some time from CLAS Paula Deen event :p

    Hope that everything goes well at your busy work place. Cheers!

    Zoe

    ReplyDelete
  6. Hi Jess, I've heard a lot of good reviews of this Mrs. NgSK butter cake but have yet to bake one. Your butter cake looks very fine like the baked egg cake. I must bake this cake one day for sure.
    Thanks for sharing :)

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  7. Hi Jess, I love looking up your recipes because you'll share your views/tips and most of all telling us how sweet and reduced sugar. This is another cake I've bookmarked to try cos' I have rum at home. As suggested by you, maybe I can try other liquor too.

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  8. 我也以为它是相思/戚风蛋糕呢,真的不像牛油蛋糕哦

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  9. my gosh Jess! your rum butter cake looks so light and airy! yes mrs. NgSK butter cake is so popular, thanks for the baking tips!

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  10. Usually I like to add rum (or so called vanilla extract, as I soak vanilla bean in the rum) in butter cake too.

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  11. Jess, glad to see you coming back with more baking ! Your cake looks so good & airy. Thanks for sharing the tips as well.
    Enjoy & have a fabulous week ahead.
    Blessings, Kristy

    ReplyDelete
  12. Hi Jess

    Would like to check with you, after greasing the pan must I flour it as well?. Tks

    ''1. Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise) "

    ReplyDelete
    Replies
    1. Hi Bell, I dun flour the pan after grease.

      Delete

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