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Monday, 27 May 2013

Sesame Butter Cake 黑芝麻牛油蛋糕

Sesame is just to make the cake colour look more attractive instead of plain butter cake colour, at the same time add in additional light sesame taste to the cake.....

250g Butter ( I like to use Golden Churn butter. Remove from fridge and
                   leave it slightly soft but not too soft)
4 AA size eggs
50g caster sugar to mix with egg white
140g caster sugar to mix with the rest of the batter
200g self rising flour
1tsp of baking powder( optional : I add it as a kia su step, in case my self
                                   rising flour rising agent not work, meaning not fresh)
60ml fresh milk
1 tbsp sesame powder.

7 x 7 square pan

1. Beat the egg white until it turn white and quickly add in 50g sugar. Beat
    until it is fluffy and stiff. Leave it aside.
2. Beat the butter until smooth and add in 140g sugar. Beat the mixture until
    it is fluffy and pale. Then put in egg yolk one by one and mix well.
3. Alternately add in flour and milk in 3 additions and mix them well but do
    not over fold it. Stop when the mixture is well mix.
4. Fold in egg white in about 3 additions and fold well.
5. Pour the mixture into 7 x 7 square baking tin which already line with the
    grease paper and brush with a layer of thin butter. This is to help the
    cake rise smoothly.
6. Gentlely make the batter surface even.
7. Bake the batter in oven with fan off for about 45 minutes or until the
    skewer come out clean.

1. You may use smaller but higher rectangular tin if you want your cake turn 
     out higher on its thickness.
2. The baking time is just for reference as it may differ from oven to oven.
3. Do cover the surface of the cake with a piece of zip paper if the cake
    surface already turn darker but the cake not yet fully cook.
4. I did try out this recipe without egg white and yolk seperation but it turn
    out not as nice as seperation.

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