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| Cranberry (left) and pistachio (right) butter cake |
10g sugar
1g salt
4 egg yolks
1 tsp vanilla essence
94g cake flour
½ and 1/8 tsp baking powder
26g (2 tbsp) milk
4 egg whites
90g sugar
Optional: ¼ to ½ tsp cream of tartar
Pistachio nuts
Dried cranberries (soaked in boiling water)
Used: 2 loaf tins
1.
Cream butter, salt and sugar.
(*Until light yellow. Cannot drip. Drops with a gentle flick)
2.
Add in the yolks (throw in
all), milk (add in very slowly, else will curdle), and vanilla essence.
3.
In a metal bowl, whip the egg
whites and sugar (whip whites till foamy then add in sugar in a steady stream).
Whip at medium speed (more stable air bubbles than at high speed). Whip till
still peaks. (Bowl must be dry)
4.
Fold in flour, alternatively
with egg white, about ¼ of each at a time (to get higher cake). Mix in the
nuts/fruits.
5.
Bake at 180°C for 35mins.
