Yochana's Cake Delight! : Traditional Butter Cake

Monday, July 09, 2007

Traditional Butter Cake

17 comments:

Anonymous said...: Dear Yochana,
I really love and envy how your cake brown so beautifully and evenly !
Rgds
Chih; July 09, 2007 3:56 pm
Anonymous said...: Hi Aunty Yochana

Just wanna ask is it true that overnite buttercake will taste harder?

Wow yr butter cake is soo tempting can u share the receipe??

Huggss
Saori; July 09, 2007 4:42 pm
Aunty Yochana said...: Hi Saori,

Actually a Butter cake will taste better the next day as it mellows. No it will not be harder but it will become more moist infact.

Rgds; July 09, 2007 6:45 pm
Forever Friend said...: Aunt Yochana, do you use the creaming method for your butter cake. Am trying to perfect my butter cake as my husband loves butter. Can you pls share the recipe.. my email is cyuping@singnet.com.sg.
Also, pls advise the butter you use. Is there a difference between salted and unsalted butter?
Thanks so much for sharing.; July 09, 2007 9:06 pm
Aunty Yochana said...: Hi Foreverfriend,

Yes I used creaming method for butter cake. I used SCS butter for my butter cake.

Unsalted butter is good especially for muffins. Most ppl like to use this cos it has not salt in it.

rgds; July 09, 2007 9:25 pm
Forever Friend said...: Aunty Yochana, thanks. Yes, my hubby likes SCS butter also, compared to President or Golden Churn. Am looking forward to weekend to experiment my baking!!; July 09, 2007 9:27 pm
Anonymous said...: Hi Aunty,

your buttercake looks delicious. I always bake butter cake but not turn out as good as yours. Normally, my butter cake will become wet & sticky on top the next day, is it due to low temperature? I used 160 to bake my cake. TQ Aunty.; July 10, 2007 10:07 am
Aunty Yochana said...: Hi ann,

I think you butter cake has a high content of sugar...hence the wetness and stickiness on top of the cake.

rgds; July 10, 2007 2:48 pm
Anonymous said...: Hi Aunty,

TQ for your advise. I'll try to reduce the sugar. The recipe that I always use is 9 oz butter, 8 oz caster sugar & 8 oz flour.

Aunty, if u don't mind, can I have butter cake recipe which is tastier & moist ? TQ.; July 10, 2007 5:10 pm
Anonymous said...: Dear Aunty,

for chiffon cakes receipes, must we use the chiffon baking tin or can we use normal square/ retangular baking tin?

Best Regards,
Rennee; July 10, 2007 5:25 pm
Aunty Yochana said...: Hi Rennee,

It's best to use chiffon cake tube pan for easy removal. Using other tins will quite difficult cos it's more difficult to take it out. For Chiffon cakes, you have to invert the tin and the tins must not be lined or greased.

rgds; July 10, 2007 6:04 pm
Aunty Yochana said...: Hi ann,

Judging from your cake recipe, the sugar is alright and it doesn't seems to be too much.

You can try my butter cake recipe which I've posted in my blog.

rgds; July 10, 2007 6:08 pm
Anonymous said...: Hi Yochana,

This butter cake recipe is from which book ? I want to try making this :); July 10, 2007 9:16 pm
Aunty Yochana said...: Hi Yaha,

This cake is from the book "Season Cake" by Daniel Choong.

rgds; July 10, 2007 9:17 pm
Anonymous said...: Hi Aunty

Could you share with me the recipe for this butter cake? I'm a big fan of butter cake too.. LOL; July 12, 2007 9:14 am
Anonymous said...: Hi Aunty

Is the receipe for this same as the one you had posted previously.. I think it's known as butter cake.. But somehow this one looks more yummy-licious... : )

If you are free, can you pls post the recipe for us? really hope to bake this weekends...; July 17, 2007 4:09 pm
~*HomeBaker*~ said...: Hi Aunty,
Can you pls share this recipe of yours? Any difference between the butter cake which you have posted last year? This traditional butter cake looks more tempting as compared to the previous blog. Hope aunty is kind enough to share. tktay77@gmail.com; July 22, 2007 11:46 pm

Subscribe to: Post Comments (Atom)