BUTTER CAKE I
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 26 cupcakes or two 9-by-13-inch cake layers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9-by-13-inch rectangles to line the bottom of two 9-by-13-inch baking pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.)
- Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
- For cupcakes: Pour batter into lined cups, filling each two-thirds full. (You will have batter left over for additional batches; set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula.
- Bake until a cake tester inserted into centers comes out clean, 15 to 18 minutes for cupcakes, 20 to 25 minutes for layers.
- Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers). Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate.
- For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled.
RICH BUTTER CAKE
Lovely buttery cake which you will love
Provided by bakingchef15
Time 1h25m
Yield Makes Slices
Number Of Ingredients 6
Steps:
- Prepare 20cm/8inch cake tin.
- Cream butter with sugar thoroughly for 3 to4 min, until light and fluffy. Beat in whole eggs, one at a time, adding a tbsp of flour with each. Beat in the milk with a tbsp of milk.
- Gently fold in rest of the flour sieved together with baking powder with large metal spoon.
- Transfer to tin and smooth top with knife.
- Bake in oven in oven at 160c, 325f or Gas mark 3. for 1 1/2 to 1 3/4 hours.
- Leave in tin for 5 min. Turn out onto wire wrack.
- Carefully peel off baking paper and cool.
BRETON BUTTER CAKE
For dessert or breakfast, this supremely simple cake has a crisp, dense texture, similar to shortbread, that pairs perfectly with coffee.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.
- Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
- Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
- Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm. Serve with strawberry compote.
CLASSIC BRETON BUTTER CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 9-inch cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
- Sift both flours, baking powder, and salt into a large bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
- Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
- Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
- Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.
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- Dissolve the yeast in 125ml (1/2 cup) water. If using fresh yeast, go straight on to step 2. If using dry yeast, leave it in a warm place for 10-15 minutes until it's foamy/bubbly.
- In the meantime, get the butter out and place it on a large sheet of baking paper. Fold the baking paper over in half, completely covering the butter (see video). With a rolling pin, beat down on the butter to flatten. This is actually much easier than you think. Roll it slightly to help it to flatten into a rectangle roughly about 23cm (9") x 15cm (6"), give or take. An inch either way doesn't really matter. Place the rectangular disc of butter back in the fridge until needed.
- Roll the dough out to form a rectangle. Then fold the top third of the dough down, and fold the bottom third over the top you've just folded down. Take a look at the video, and this will be clear.
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