Lazy Bundt Pan Original Butter or Pound Cake

Note 1:

Original recipe was based on Pound Cake, which means 1 pound butter, 1 pound sugar, 1 pound flour. I roughly translated that to be butter : sugar : flour : egg = 1:1:1:1 cup.

Note 2:

Never cream butter and sugar more than speed 2. Always use slow or medium speed when using a beater.

Note 3:

It is easier to beat egg to a stiff peak / until blooming using a manual balloon whisk, rather than using a hand mixer. Do not use a beater that has remaining butter mixture sticking to it. Clean it first.

Note 4:

Be careful not to over-beat the cake batter after adding flour because it can cause cake batter to be doughy (due to gluten formation; desirable in a bread, but not for a cake)  

Ingredients:

1 cup butter

1 cup sugar

2 caps vanilla essence

6 eggs

2 cups flour

1/2 tbsp baking powder

1/4 tbsp baking soda

A. Marble Cake (Elegant Party Bundt Pan)

Orange Cake

225gm salted butter / margarine

300gm fine sugar

2 caps vanilla essence

6 eggs (grade B)

120gm full cream milk >> 60gm full cream milk

+1 1/2 pcs (60gm) sunkist orange juice

+parutan kulit oren sunkist

+6 tbsp sunquick oren

300gm all purpose flour >> 240gm all purpose flour, 60gm corn starch

2 tsp baking powder

Optional (if making marble cake):

1 tbsp cocoa powder for every 3 scoops of cake batter

4 : 3 : 3 (Marble) = Plain : Chocolate : Rose Syrup

Chocolate portion

= plain + 1 tbsp cocoa powder + 1 tbsp full cream milk

Oven kampung 200°C for 80 minutes, no fan, top bottom heat, rest for 1 hour before unmolding.

170°C for 100 minutes, no fan top bottom heat

Depending on oven

Rest for 40 minutes before taking it out of the mold.

Grease mold generously before baking.

Orange Mousse / Diplomat Orange Cream

<https://www.notquitenigella.com/2023/09/15/orange-curd-recipe/> around 400ml curd

150gm orange juice (from sunkist)

20gm gelatin (bloom in orange juice)

100gm castor sugar

3 egg yolks

2 tbsp orange zest

1/2 cap vanilla essence

75gm salted butter, cubed

Combine orange juice, sugar, egg yolks, and orange zest. Whisk until light and set aside.

Melt butter in sauce pan.

Drizzle the melted butter into juice mixture and whisk continuously. Heat the mixture in the pan until thickened. Strain & keep the mixture in a sterilised jar. Let cool to room.

Chill in the fridge. Whip curd slightly before incorporating it with whipped cream later.

400gm whipping cream

Whip cream in a cooled bowl until stiff peak.

Fold 1/3 of the whipped cream into orange curd. 

B. Banana Biscoff Butter Cake (House Bundt Pan)

Inspired by <https://cakesbymk.com/recipe/moist-biscoff-cake-cookie-butter-cake/>

1 1/4 cup (300gm) salted butter

2 cups (400gm) fine sugar

1 cup (200gm) Biscoff spread

1 tsp vanilla essence

6 large eggs

120gm milk, room temp

1/2 cup (95gm) canola oil

3 (350gm) bananas, mashed & added last

4 1/2 cups (540gm) all purpose flour

1/2 cup (60gm) cornstarch

4 tsp baking powder double action

1 tsp baking soda

Fill Nordicware G/bread House Bundt Pan until 90%-95% full.

Bake 170°C no fan for 1 hour 5 minutes in a well-greased pan. Oven kampung 200°C on fan for 60 minutes.

Rest for 1 hour.

Scrape of the overflowed top of cake. Take care to level the cake. Carefully tilt it over a lined, flat tray. Let rest for another 5-10 minutes. Cover with cling wrap and chill in fridge overnight.

Ai) Stiff buttercream half portion (only for decoration) : (ONLY FOR WEDDING CAKE!! NOT FOR USUAL CONSUMPTION!!!)

150gm white chocolate coins

1 cap vanilla essence

1 cup (225gm) butter / margarine Pelangi

1 cup (200gm) fine sugar

+50gm flour

+200gm water

Melt chocolate coins. Let cool for a little.

Whip butter and icing sugar until light and fluffy.

Add cooled but soft chocolate ganache. Whip until light.

Aii) Stiff Ermine Frosting (Flour buttercream)

50gm all purpose flour

250gm full cream milk

150gm sugar

1 cap vanilla essence

Cook while whisking all the way until became thick. Let cool before use.

450gm butter (380gm Pelangi, 70gm shortening)

150gm icing sugar

1 cap vanilla essence

Beat buttercream until light and fluffy.

Add flour paste 1 tbsp at a time in 3 batches.

Whip on low speed until light. Fold with spatula repeatedly if there are large air bubbles.

Can store 1 week in fridge or 3 months in freezer. Thaw to room temp & whip before use.

Steps:

1. Preheat oven to 180-200°C (depending on your oven) for 15-20 minutes.

2. Grease up the cake mould. Usually 8" or 9" will do.

3. Cream butter and sugar until fluffy and white, like frosting. 

4. Add in vanilla essence. Set aside.

5. On a separate bowl, whisk eggs with balloon whisk until fluffy or borderline stiff.

6. Add in one-third egg to the cake batter at a time. Hand mixer is allowed.

7. Add in baking powder, baking soda, and one cup of flour at a time. Manually combine using spatula at first. After adding all the flour and combined, then mix using hand mixer for a while just until smoothly combined.

8. If want to make chocolate marble, set aside roughly 2 scoops of cake batter in a separate bowl and combine with cocoa powder until smooth.

9. Pour cake batter in the greased cake mould and bake for 35 minutes under 180-200C, or until center is fully cooked (toothpick comes out clean). 

C. Mango Mousse Cake

A little bit sweet. To find ways to reduce sweetness.

Mango Jam

4 pcs (600gm) ripe mango flesh, diced

50gm sugar

1/2 key lime, juiced

A pinch of salt

1 tbsp tapioca starch (or pectin if any)

Combine all. Cook until thickened.

Let cool before store in the fridge.

White Chocolate Mousse

Melt a little in hot sun. Perhaps to add a little all purpose flour.

500gm full cream milk

50gm corn starch

1/2 cap vanilla essence

3 eggs

200gm white chocolate coins

50gm butter

200gm whipping cream

Heat milk mixture until wafting. Whisk continously. Take off from heat.

Whisk eggs until light. Temper with hot milk. Whisk continuously.

Heat custard mixture until thick. Whisk continuously. Take off from heat.

Add in white choc and butter. Whisk continuously. Let cool. Store in fridge.

Whip cream until stiff. Whisk pastry cream until light and fluffy. Fold in whipped cream. Store in fridge until further use.

Basic Vanilla Cake

225gm butter

300gm sugar >> a bit sweet. To reduce to 225gm.

2 cap vanilla essence

120gm full cream milk

6 eggs

300gm flour (270gm all purpose, 30gm corn starch) >> to consider using cake flour for a lighter, airier cake.

2 tsp baking powder >> to consider using 1 tbsp for a lighter, airier cake.