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Lemongrass Butter Cake

Friday, 28 January 2011

I didn't plan to bake any cakes when I went home for Christmas but looking at my mum's collection of a gazillion cake tins, I couldn't resist. Oh, have I mentioned that my mum is not an active cook? But she has 3 kitchen areas with a thousand cookware, a million tableware and a gazillion kitchen accesories. Name what you want and you'll get it in her kitchen. I was looking for a cookie press one day and my mum took out some cookie cutters, a manual cookie press and an unused box of electric cookie gun for me to choose, I was...shocked. How I wish it was my kitchen.

Lemongrass Butter Cake

Enough of cookie presses, back to cake tins. I knew that I had to bake a butter pound cake when I found a bundt pan in the kitchen. The last pound cake I made was a failure as all I had were round springform tins. Butter or pound cakes are characterised by their high proportion of fat and sugar to flour. The batter is usually very dense and so a bundt/ tube/ loaf pan is often recommended. I infused it with lemongrass this time to give the rich buttery cake a clean fresh taste.

Lemongrass Butter Cake 2
Ingredients:
  • 250 g unsalted butter
  • 220 g caster sugar
  • 4 large eggs (about 200 g)
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 2 stalks lemongrass - bashed
  • 250 g cake flour - sifted
  • 1 tsp baking powder

Directions:
  • In a saucepan, bring milk, heavy cream and lemongrass to a simmer. Remove from heat and let steep, covered for about 30 mins. Strain cream mixture through a sieve into a bowl.
  • Generously butter a bundt pan and dust with flour, knocking out excess flour.
  • Sift together cake flour and baking powder. Repeat sifting into another bowl. Flour will have been sifted 3 times total.
  • Beat together butter and sugar at medium-high speed until pale and fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition.
  • Scrape down side of bowl, then beat at medium-high speed for about 2 mins. Batter will become creamier and satiny.
  • Pour batter into buttered and dusted pan and hit pan against work surface once or twice lightly to eliminate any air bubbles.
  • Bake at a 160°C pre-heated oven until golden brown and a wooden pick or a skewer inserted in the middle of the cake (about 20-25 mins).
  • Best served warm. Re-heat in the microwave for about 15-20 secs before serving.


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