Thursday, November 28, 2013

 Little Teochew
Prep Time:  15 mins  
Cook Time: 30 mins
  • 195g all-purpose flour
  • 1 1/2 tsp baking powder ( I realized I have only baking soda when I have prepared the flour and salt, so I substitute with 1/4 tsp of baking soda, 1/2 teaspoon white vinegar plus 1/4 teaspoon cornstarch)
  • 1/2 tsp salt
  • 170g unsalted butter, softened
  • 200g sugar
  • 1 large egg, plus one large egg yolk
  • 1 1/2 tsp vanilla extract
  • 12 tbsp milk ( I used HL milk)

1. Preheat oven to 190 degrees Celsius. Butter and line a 10.5 inch round cake pan.  It is rather big for these amount of ingredients but that's the only cake tin I have at the moment.  So the end result is a rather 'flat' cake.

2. In a medium bowl, sift and whisk together flour, baking powder (or substitute exclude vinegar) and salt.

3. Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes.

4. Beat in egg, egg yolk and vanilla until well-combined.

5. On low speed, add flour mixture in 3 parts, add in vinegar at this point of time, alternate with milk.

6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears smooth with no lump.

7. Pour batter into prepared pan and smooth top with spatula or knife.

8. Bake for about 30 minutes or depends on your oven and the size of cake tin used.

9. Leave the cake to cool for serving.

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