Lazy 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 OrappCream

<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 cup (225gm) salted butter

2 1/2 cups (500gm) soft, fine light brown sugar

1 cup (200gm) Biscoff spread

1 tsp vanilla essence

6 large eggs

1/2 cup (120gm) plain yoghurt

120gm milk, room temp

1 cup (210gm) 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 for 1 hour 5 minutes in a well-greased pan.

Rest for 20-30 minutes.

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 the fridge overnight.

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

300gm white chocolate coins

2 tbsp (16gm) gelatine

75ml warm milk

1 cap vanilla essence

1 cup (225gm) butter / margarine Pelangi

4 1/2 cups (450gm) icing sugar

Bloom gelatine.

Melt chocolate coins with nescafe and vanilla.

Once melted, add gelatine and mix well. Ensure no lumps. Cool chocolate ganache for a while.

Whip butter and icing sugar until light and fluffy.

Add chocolate ganache. Whip until light and fluffy (might take 10-15 minutes).

Cover and chill in fridge overnight.

Ready for piping tomorrow. Whip well before use.

Aii) Stiff Ermine Frosting (Flour buttercream)

1/4 cup (30gm) all purpose flour

1 cup (200gm) granulated sugar

1 tsp vanilla essence

1 cup (240gm) full cream milk

1 cup (225gm) salted butter

Cook flour, sugar, vanilla essence and milk until it become a paste. Cool to room temp.

Whip butter until light and frothy.

Add flour paste 1 tbsp at a time.

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).