Ingredients :
- 300 gr room temperature butter
- 1/2 tsp salt
- 150 gr caster sugar
- 100 gr egg yolk
- 220 gr cake flour
- 40 gr corn starch
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 70 gr cold milk
- 1 vanilla pod
- 200 gr egg white
- 80 gr caster sugar
- 1 tsp lemon juice
Method :
- Sift cake flour, corn starch, BP and BS. Set aside. Preheat the oven to 175°C.
- Line 20x20 cm square baking tray with baking papers. I used 2 loaf pans size 20x7x7 cm and 1 half loaf pan size 10x7x7 cm
- Whisk with electric whisker, butter, salt and sugar until pale. About 5-8 mins. Add in egg yolk one by one. Make sure its evenly mix after each addition. Scrape the side of bowl.
- Stop mixer, fold in sifted flour in 3 batches, alternatively with milk. Fold swiftly and gently. Add vanilla extract. Mix well. Don"t over mix.
- In a separate bowl, mix egg white until bubbly, add in lemon juice, continue beat until it turn white, gradually add in sugar in 3 batches. Beat until stiff peak.
- Mix 1/3 of egg white to egg yolk batter with spatula. Fold swiftly and gently. Fold another 1/3. Then another 1/3 until fully incorporated. Tap on counter 3-4 times to remove air bubbles. Pour to prepared pan.
- Bake for 50 mins at 175°C or until skewer is clean when inserted in the cake. Baking time varies depend on oven.
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