Basic butter cake recipe is a good foundation to get creative. You can turn the cake into any way you like. Orange cake, lemon cake, marble, chempedak? and best of all, durian cake.
My eldest son is very adept at baking cakes. In fact, he had baked two cakes on his own when I was away in KL. He doesn’t even need a weighing scale and just use cups as measurement. When he was in Form Two and Three, the school provided bakery as a co-curriculum and their headmaster, Brother Paul taught the students. (The school has a fully equipped, industrial size bakery donated by the old boys/past students which the headmaster used to give baking lessons to the ‘not education inclined’ students. But for the Form Two and Three students, they get to use the bakery during weekends. My eldest son is now in Form Four and no longer attend it.)
So, my son undertook to do the baking while I happily snapped away with my camera. Actually, baking cakes take very few steps:
- Mix 250 gm butter (a whole block) with 230 gm castor sugar till fluffy
- Dump in four eggs, adding one by one, preferably
- Dump in 250 gm flour
- Flavour with some vanilla, add some milk if the mixture is so hard it won’t drop when ‘hang with a spoon’. The batter is supposed to drop and not stuck in a lump.
- Heat oven to 180deg celcius and line the cake tin.
- Remember to make sure that the cake batter is only half the level of the height of the tin.
- Bake for about 45 minutes. Done!
Easy, right? Just forget about the hang-ups of all the meticulous steps prescribed by the cooks like using wooden spoon, beat in one direction, cake tin size yadda yadda yadda. Just be brave and beat ‘em up.
We had some left-overs over-riped durians in the fridge. So, I peeled off about 10 seeds, mashed up the pulp and added them to the batter with the flour.
We had the most delicious, wonderful aroma that can kills, moist and buttery durian cake in the world. Down it with some hot tea, it is a perfect tea-time on a rainy day (it has rained the whole day since last night).
Baking cakes is always a new experience because we never know how the texture turns out like until we actually cut it. Today, the cake has a very fine texture because my son continue whacking the batter with the electric mixer eventhough I was shrieking to him to stop. Normally, I would stop using the mixer after adding the egg and meticulously ‘fold in the flour with a wooden spatula, in one direction, taking care not to yadda yadda yadda’ (you know how most recipes sound?).
He got the last word, “See? It doesn’t matter how you beat the cake. It still turns out nice.” How true.
I wish all of you can smell how heavenly durian butter is. Hehehe.
Related butter cake post in Food Haven.
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