Honey Brown Sugar Butter Cake

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I seldom get such smooth top cake, and pretty good height for a heavy butter cake. I tweaked the original recipe from Enne Ty by adding honey and other minor adjustments. The original recipe is here. The honey and butter aroma when baking was a heavenly mix. Very yummy.

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 Recipe (6″ round cake tin)

  • 3 egg yolks
  • 20g dark brown sugar
  • 20g honey (about 1 tbsp)
  • 100g melted butter (use a brand that you will eat on its own. I recommend Elle and Vire (gourmet) or President.)
  • 1/2 tsp salt (I prefer more savoury, you can reduce to 1/4 tsp.)
  • 90g plain flour
  • 1/2 tsp baking powder
  • 3 egg whites
  • 50g caster sugar
  • 1/8 tsp cream of tartar

Method

1. Cream egg yolks, salt and sugar till light and fluffy.

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2. Pour melted butter slowly in a small stream while stirring at the same time to ensure proper emulsification (you shouldn’t see separation).

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3. Next, add in sifted flour with baking powder in 2 batches and fold in gently till just mixed in, dont over fold. Set aside.

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4. Whisk egg whites till large bubbles form, add in cream of tartar and continue whisking. Add in sugar slowly and whisk till soft peak.

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5. Transfer 1/3 of meringue to yolk mixture and mix to loosen. Then pour all of yolk mixture into remaining meringue and fold gently till no white is visible.

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6. Pour slowly at a height into a cake tin, lined at the bottom. Bake at 175 deg C for 35min till golden and skewer comes out clean.

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7. After the cake has cooled slightly, run a knife along the tin to release cake. Cool on a wire rack.
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