Thermomix Butter Cake

Ingredients:

1. 250gm of unsalted butter (softened at room temperature and cut into cubes)
2. 80gm of vanilla icing sugar (refer to previous post)
3. 5 chicken eggs (room temperature)
4. 80gm oat milk
5. 250gm organic self-raising flour (sieved twice)

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1. Preheat oven to 160C. Line a baking cake tray with baking paper.

2. Insert butterfly whisk into TMX jug. Place butter and sugar into jug and set 1 1/2 mins/speed 3.5.

3. Set 40seconds/speed 3.5. While it is whisking, add the eggs one at a time and alternate with the milk through the hole in lid.

4. Add the self raising flour and set 20 seconds/speed 3.5.

A very smooth batter!

5. Transfer cake mixture to baking tray and bake for 40 mins or until golden brown.

6. Allow to cool before serving.

Bon appetit!

Yummy to the tummy!

Gluten-Free Moist & Fluffy Butter Cake

Ingredients:

1. 250gm salted butter (melted butter)
2. 50gm of fine sugar
3. 50gm of sweet rice flour (this is also known as glutinous rice)
4. 250gm of white rice flour
5. 8-medium sized eggs
6. 1 teaspoon of baking powder
7. 1 teaspoon of baking soda
8. 1 teaspoon of vanilla extract

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1. In a large mixing bowl, mix the butter and the sugar together. 

2. Separate the egg whites and yolks.

3. In a bowl, beat the egg whites until stiff peaks form.

4. In another bowl, beat the yolks.

5. Add the egg yolks into the butter/sugar mixture bit by bit while stirring continuously.

6. Then add in the egg whites into the mixture bit by bit while stirring continuously.

7. Add in the vanilla extract.

8. Fold in the flour, baking powder and baking soda little by little and mix with the spatula.

9. Preheat oven at 170C.

10. Line a cake tray with baking paper.

11. Pour mixture into it and bake for approximately 25 minutes or until golden brown.

12. Set aside to cool.

Bon appétit!

P.S: I'm beginning to get the hang of gluten-free cooking!

Moist & Super Fluffy Butter Cake

Ingredients:

1. 250gm unsalted butter (softened at room temperature)
2. 80gm fine sugar
3. 250gm organic self-raising flour (sieved twice)
4. 8 medium-sized eggs
5. 2 teaspoon of baking powder
6. 1 teaspoon of vanilla extract
7. * Milk (optional - unless cake batter is too thick)

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1. In a large mixing bowl, cream the butter and the sugar until light and fluffy.

2. Separate the egg whites and yolks.

3. In a bowl, beat the egg whites until stiff peaks form.

4. In another bowl, beat the yolks.

5. Add the egg yolks into the butter/sugar mixture bit by bit while stirring continuously.

6. Then add in the egg whites into the mixture bit by bit while stirring continuously.

7. Add in the vanilla extract.

8. Fold in the flour little by little and mix with the spatula.

9. If the mixture is too thick, add in about 4 tablespoons of milk.

10. Preheat oven at 170C.

11. Line a cake tray with baking paper.

12. Pour mixture into it and bake for approximately 25 minutes or until golden brown.

13. Set aside to cool.

Bon appétit!

I started to cut the cake before I suddenly remembered that I haven't taken a picture of it!

Moist & fluffy!