Tuesday, December 28, 2010

Indonesian Walnut Butter Cake

Finally I did it again using the recipe from, Mybakingcottage.blogspot.com.

It was a big mess, I didn't have enough butter thus I have about 15gram less butter!
Anyway, I still manage to get myself till this almost last step!
Now I just have to tolerate the AROMATIC Butter smell for 1 hour before I know whether it is successful or not, and looking at the bloom of the cake, it is looking GOOD!
Woah, not too bad huh ...
Yummmmy, I used the Chocolate chips for cookies, so it the chocolate are in one big chunks! And I still didn't achieve the buttery taste, but then it is so much tastier than the previous Walnut cake recipe that I tried. Just after the first night, we have finish like 1/3 of the cake! So this is a SUCCESS huh! Next time I shall add LESS flour and MORE BUTTER!
成功!
Credit to mybakingcottage
Ingredients:
250g Butter
200g sugar (I reduced to 150g)
4 eggs, separated
200g Plain/cake flour
4g baking powder
30g chocolate chips
150g walnuts
vanilla essence (optional)

Method:
Prepare and line a 9-inch cake pan.

Chop walnuts and lightly toast in an oven for about 5 minutes. Be careful not to over toast it.

Sift flour and baking powder. Set aside.
In a large mixing bowl, cream slightly softened butter with half of the sugar (in my case 75g) using an electric beater until light and fluffy.

Add egg yolks, one by one and cream and cream till well mixed.
Add in flour mixture slowly (You may use a wooden spoon manually or if you are using an electric beater, to use low speed). Set aside.

In another mixing bowl, beat egg whites using an electric beater. Add the other half of the sugar slowly and continue beating until the egg white reaches stiff peaks (When you lift the beater, the tip droop slightly, and beaten egg whites becomes stiff and shiny).

Add toasted nuts and chocolate chips into the cake batter.

Fold in beaten egg whites into the cake batter, in two to three additona, until egg whites is well-incorporated into the batter.

Pour batter into prepared pan. Bake in preheated oven at 160C for about 50 minutes to one hour.

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