Text 12285, 82 rader
Skriven 2008-08-17 23:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Butter cakes 1
======================
-=> Quoting Sean Dennis to Dave Drum <=-

 SD> Hmm, I don't think I've ever had buttercake that I know of...do you
 SD> have a recipe to share?

It's a basic white cake with delicate flavouring like vanilla, lemon
or almond that let's the butter taste come through.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Butter Cakes
 Categories: Info, Cakes, Jw
      Yield: 1 Text file
 
           None
 
  For flavor and texture butter is preferred over margarine and
  shortening. Lard is better for pastries but not cakes. When creamed
  the butter should be at room temp: 70 deg. If cooler it will not
  disperse into the other ingredients properly. But if it is melted air
  will not properly be incorporated into the batter.
  
  Add sugar and beaten egg yolks gradually; beat well after each
  addition. The sifted dry ingredients and the liquids are added in
  three or more alternating batches. after adding flour, the mixing
  should be gentle so as to not develop the gluten. Mix just so the
  flour is not dry; over-blending results in too fine a crumb. The egg
  whites are beaten until stiff but not dry and folded or cut in gently
  but quickly.
  
  Always pre-heat the oven and grease the bottom but not the sides of
  the cake pan.
  
  From the Joy of Cooking. Posted by Jim Weller.
 
MMMMM

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aunt Eva's Fast Butter Cake
 Categories: Cakes
      Yield: 10 Servings
 
           BATTER:
      1 c  Cream
      1 c  Sugar
      1 ts Vanilla sugar
      4    Eggs
      2 c  Flour
    3/4 ts Baking powder
      1 pn Salt
           Lemon peel
           TOPPING:
    1/2 c  Butter
      1 c  Sugar
      1 pk Vanilla sugar
      4 tb Milk
    200 g  Slivered almonds
 
  Pour cream into a mixing bowl, add sugar, vanilla sugar and eggs
  and stir. Add flour, baking powder and salt and mix well. Pour the
  batter onto a large cookie sheet covered with wax paper.  Bake for
  10 minutes at 180 C =350 F. For the topping melt the butter over
  slow heat, stir in sugar, vanilla sugar and milk, finally the
  almonds. Spread the topping over the pre-baked dough, bake for
  10-15 minutes more until topping is golden brown.
  
  Take from the oven and cut into squares.
  
  Recipe By: Essen & Trinken
 
MMMMM

Cheers

YK Jim


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