Butter Cake Recipe & A BBQ ;)

Salam, Kia Ora...

How is everyone today??  It seems that time is flying so quickly.  It's already Sunday today....haizzz soon its gonna be the end of the year.  I remember when I was young, I want time to go by so quickly so that I can grow up fast and do adult things.  Now, as I'm getting older....I just want time to passes by as slow as possible.  Typical humans aye....we can never be satisfied with what we have or what we got.....hehehez. 

We got invited to a BBQ at Auntie Eton's house last Friday.  I told her that I'll bring the dessert and asked what she wanted.  This time she requested for a butter cake with chocolate topping.  I chuckled hearing her request and teased her by saying "I thought u don't like chocolates."  Nonetheless, I adhere to her request and even volunteered to make the satay peanut sauce, since she was gonna do the hard work of making satays :) yuuummzz yuuummzz.

Hb was really rushing me that day bcos he wanted to scout for books at the bookshops in Hamilton.  He said that I was taking too long playing around with the cake, which I actually wasn't....hehehez.  I left the house in a hurry, forgetting to take a few things with me, arrrggghh. I didn't even have time to take a photo of the cake at home.  It was really, really hot last Friday and while in the car I could see the chocolate ganache melting from the cake.  We had to turn the aircon up to the fullest, it was so cold in the car that I could feel myself shivering....hehehez.  Alhamdulillah, thank God, that the cake survived the journey ;)

Source : Aunty Yochana.  Thank you Aunty Yo for sharing this recipe. 

Ingredients:

125 gm. Butter
125 gm. Cake Margarine
100 gm. Sugar
1 tsp. Vanilla Essence
90 gm. Egg Yolk (I used 5 no. 7 eggs)
1 Tbsp. Evaporated milk (I added 2 Tbsp of fresh milk instead)
200 gm. Cake flour (I used standard flour)
5 gm. Baking powder
a pinch of salt
160 gm. Egg White (I used 5 no. 7 eggs)
100 gm. Sugar

Note: For a more buttery taste, use 250 gm. Butter instead of 1/2 butter 1/2 margarine. (Which I did)

Method:

(1) Beat butter, margarine, sugar, salt and vanilla essence until light and creamy.
(2) Add in the egg yolk one at a time and beat until creamy. Add in evaporated milk.
(3) Fold in sieved cake flour and baking powder.
(4) Whisk egg white and sugar to a soft peak and fold gently into the creamed butter mixture.
(5) Pour into a 20 cm. round tin and bake at 175C for about 45 mins. or until cooked. (I baked mine at 160C for 45mins)


Chocolate Ganache:

200ml double cream with at least 30% fat content - I used fresh cream
250g dark chocolate, chopped finely

In a double boiler, warm the cream until just at boiling point, add the chocolate and stir. When all the chocolate has melted, remove from heat and continue stirring until all well mixed.