Ingredients:
200 gm. Butter
150 gm. sugar
3 nos. eggs
200 gm. cake flour
1 tsp. baking powder
1 Tbsp. Nescafe coffee granules + 1 Tbsp. Hot water
1 Tbsp. Kahlua liquer
1 tsp. Coffee emulco / paste
5 Tbsp. Buttermilk or UHT milk
Method:
(1) Cream butter and sugar till pale and creamy.
(2) Add in eggs one at a time making sure it's properly mixed before the next addition.
(3) Add in coffee mixture, Kahlua, milk and coffee paste.
(4) Fold in cake flour and baking powder gently till well mixed.
(5) Pour into a 6" square tray or into a loaf pan and bake at 175c for about 50 mins. or till cooked.
Transferred from e-mail:
ReplyDeleteGood Morning Aunty,
Yesterday, I've tried baking your coffee butter cake but without adding Kahlua Liquer and it turned out soft and nice
however, the top surface of the cake crack :( do you have any idea? I used 170C.
which brand of the butter is most suitable for making butter cake?
Anyway, many thanks for sharing your recipe :)
Best Regards,
Vivien
Hi Vivien,
ReplyDeleteI would like to know when you bake this cake, did you use cold eggs or cold butter? Sometimes when the batter is cold, there's a reaction when they go into the oven causing the cake to cake badly. Try to use ingredients at room temperature. Some cakes need the crack look though...
For making butter cake, the best is to use the canned Golden Churn butter but SCS butter is good enough for a nice buttery taste and smell.
rgds
Hi Aunty,
ReplyDeleteThe nescafe is 3-in-1 type?
Thanks,
Jazz
Hi Jazz,
ReplyDeletenot 3-in-1, it's in the bottle whereby you have to add , sugar ,milk and hot water into it.
rgds
hi i've been lurkikng on your blog for ages and now only have the headspace to try some out... wish i could try some durian recipes but in australia, they're far and few in between.
ReplyDeletewhat's cake flour? self raising?? thanks!
hi drey,
ReplyDeletecake flour is a finer flour than plain flour and S.R. flour as the name "Self Raising" tells itself that it can rise on it's own without you adding anything, which means that the manufacturer has added in the leavening agents into the flour.
rgds
Hi aunty,
ReplyDeleteAfter adding the coffee mixture & milk, do I con't to beat the mixture? My batter became very watery and curdled after i added the milk. The cake when it's baked is very different from the butter cake, not light and fluffy, instead it looked liked a steamed cake. Is it supposed to be like that?
hi mj,
ReplyDeletethe coffee and milk mixture is very little so the cuddle should be there unless your eggs are too big or your weighing is wrong.
rgds
Hi aunty
ReplyDeletemy eggs are abt 62g with shell. can u recall what the texture of cake is like?
hi mj,
ReplyDeletethe eggs are o.k.
it should be creamy...
rgds
hi aunty yo,
ReplyDeletei baked these today.
it turned out light, fluffy, and melt in my mouth!
but...
i decided to not put it in a loaf pan and put it into cupcake moulds. it turned out like Huat Kueh. :(
why like that?
did i overbeat?
Hi Elaine,
ReplyDeletethe mould could be too small ...
rgds
Hi aunty,
ReplyDeletehmm, don't think I'll describe the texture of my cake as creamy, and there are some holes in the cake. Do u have any idea why and how that happened?
hi mj,
ReplyDeleteWhy don't u attend my butter cake class and see where u went wrong.
rgds
Hi aunty,
ReplyDeleteoh is there a class on this coming up?
hi mj,
ReplyDeletesend me your email address again.
rgds
hi mj,
ReplyDeletemy email address:
yochana2001@hotmail.com
rgds
Hi! Aunty Yochana,
ReplyDeleteCan I use Baileys Irish Cream instead of Kahlua liquer?
Thanks
Christina Poh
Hi! Aunty Yochana,
ReplyDeleteCan I use Baileys Irish Cream instead of Kahlua liquer?
Thanks
Christina Poh
If I do not have cake flour can I use plain flour or self rAising flour?and if no kahlua and emulco what shall I do?
ReplyDeletebaked this cake today.very good. however i replaced the cake flour with srf.
ReplyDelete