1. Preheat
oven to 170C. Lightly grease a 9 x 5 x 3 inch loaf tin and line with baking paper.
2. In
your stand mixer, beat egg whites still stiff peaks form. When done, keep in fridge til later use. For a tutorial on how to beat egg whites, please see this post.
3. Combine
the butter and sugar. Beat on low speed til pale and creamy.
4. Add
the egg yolks, one by one (about 30 seconds before adding the next one), plus the vanilla essence.
5. Sift
the flour and baking powder. Add in two additions, followed by the five tablespoons milk. Scrape down the sides as you beat to combine.
6. Add
the whipped egg whites and fold in til combined. Set aside 18
7. Pour
the batter into your prepared tin and decorate the top with blueberries. Bake for 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool before eating, but I never do.
This bake was quite sometimes ago, when I was craving for fine and velvety texture of buttercake. I used lurpak butter but I can't really taste very strong buttery taste than other butter e
A few weeks ago, I saw a beautiful blueberry chiffon cake on a baking group page on Facebook. Add oil, mix well followed by blueberry puree and combine well
I could, or maybe I could finish the whole loaf of this irresistible Almond ButterCake. Having said so, I have baked an Almond ButterCake today, and this, in fact, was one of my favorite buttercake
As I have a few boxes of fresh blueberries in my fridge, hence the decision to modify my earlier recipe to make this Blueberry Hokkaido Chiffon cupcakes and Blueberry Swiss Meringue Buttercream
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