I love to try all sorts of methods to make butter cakes, always in search of the best one to satisfy my never-ending butter cravings. Have tried creaming method, whole eggs, egg-separated, adding flour directly to butter (like cookies!), cooked dough, using melted butter etc. Many were enjoyable episodes and some had to be binned because they curdled up so bad.
This time I tried to use the Genoise (whipping whole egg to stiff peak as main leavening agent, adding melted butter) in the hope of a soft, fluffy yet full flavoured butter cake. Heavy butter pound cake is always nice but sometimes I yearn for a lighter bite.
The experiment was a success yielding exactly what I had in mind through a simple one-bowl recipe. I managed to pack in 100g of butter to 100g of flour with no curdling or oily patches, and still a fluffy texture.
Recipe (for 8 to 10 cupcakes or 6″ round cake)
- 100g butter (melted and cooled to room temperature)
- 100g cake flour sifted
- 3 eggs at room temperature
- 85g sugar
- 25g milk
- 1/4 tsp vanilla extract
- some walnuts or mini chocolate chip (optional)
1. Beat whole eggs and sugar at high speed till stiff peak. Batter will not disappear when it drips from whisk.
2. Add sifted flour in 2 parts. Whisk at low speed for 10-15 sec after each addition. Then go over the edges and bottom with spatula to ensure flour is mixed in, but be gentle to reduce deflation.
3. Add 1/2 the batter to another bowl with the melted butter. Mix with spatula till no visible butter left, gently. Add remaining half of batter to this butter mixture and mix in again.
4. Add vanilla extract and milk, and mix in gently.
5. Spoon into cup cakes or cake tin sprinkle toppings if preferred.
6. Bake at 180 deg C for about 20 min for cupcake and 30 min for whole cake.