The Wong Butter Cake
The Wong Butter Cake

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, the wong butter cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

The Wong Butter Cake is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. The Wong Butter Cake is something that I have loved my entire life.

I know a lot of people would prefer the old traditional plain butter cake. A video lesson on how to make the perfect golden butter cake. Produced by Teri Lyddiard at CakePlayGround.com.

To begin with this particular recipe, we have to prepare a few components. You can cook the wong butter cake using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make The Wong Butter Cake:
  1. Take 1 1/2 Cup All purpose flour
  2. Take 2 tsp Baking Powder
  3. Get 230 Grams Unsalted Butter (soften)
  4. Take 2/4 Cup Sugar
  5. Take 1 tsp Vanilla Essence
  6. Prepare 4 Egg yolks
  7. Prepare 4 Egg whites
  8. Make ready 1/4 Whole Milk / Sour Cream
  9. Get 1/4 Cup Sugar
  10. Take For Marble Cake
  11. Get 2 Tbsp Cocoa Powder

Butter cake (Boterkoek) is a traditional Dutch flat cake that contains mostly butter (hence the name…) and flour. The cake is usually made in a special Butter cake is moist with a crispy edge. My favorite part of the butter cake are the crispy edges. A butter cake can only be called butter cake if real.

Instructions to make The Wong Butter Cake:
  1. Preheat oven to 180c and line a square baking pan with parchment paper.
  2. Sieve and combine dry ingredients (Flour, baking powder and salt). Set aside
  3. In a large mixing bowl, beat butter and 2/4 Sugar until pale and fluffy with a medium speed.
  4. Add vanilla extract and egg yolks, one at a time, and beat well with each addition.
  5. Lower the speed and add half of flour and half of milk, beat well with each addition, until all flour and milk is incorporated. Stop once all the flour is incorporated and you no longer see streaks of flour. Do not over-cream the batter.
  6. In another large mixing bowl, whisk egg whites until foamy, then add 1/5 sugar in 3 batches. Continue whisking until stiff peak.
  7. Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don't destroy all the air bubbles from the egg whites.
  8. Pour the batter into prepared cake pan, and bake in preheated oven for 35 minutes, or until a cake tester comes out clean.
  9. Remove cake from oven and let it rest in the pan for 10 minutes.
  10. For Marble Cake - Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife. I usually do the "S" shape with the butter knife a few times.

This homemade butter cake recipe is fail-proof. It's great for novice bakers and yields perfect results every time. JIGGLY CAKE is sweeping the Internet, with videos of wobbly Japanese cheesecake the envy of sweet fans everywhere. If you want to have a go at making this treat yourself, check the recipe In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. This easy vanilla cake recipe makes a fluffy, moist cake covered with the most perfect vanilla buttercream frosting.

So that’s going to wrap this up with this special food the wong butter cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!