26/05 It’s a gloomy afternoon, which means it’s the perfect time for any baking projects. I love having the oven on in the kitchen. I love hanging out in the kitchen basking in the warmth radiating from the oven and the aroma of the baked goods. It is so comforting on a gloomy day.
Butter cake has a richer taste than most of all the other cakes. Extremely rich, buttery, moist, soft, and fluffy. It is a cake in which one of the main ingredients is butter.
If you love butter cake but wish the texture could be light and fluffy, this is the recipe that you will need. This cake is practical and can be for many uses. You can also add fruit in it or frosting if you wish.
To make it more special and healthier, I’ve added mulberry tea to the recipe. I’m not really a tea lover anyway, but I could eat these fo’ days!
This very rich mulberry tea butter cake recipe is really simple. Whether you’re a novice or experienced baker, you can easily bake up and savor this marvelously moist and super buttery cake.
Buttery cake with a hint of mulberry tea powder in every bite. The combination of the cake moist and fluffy textures is just pure joy in your mouth! Even though it may not be heart-healthy, but is certainly taste-worthy! Believe me, your kids can’t get their hands off the cake too. I hope you’ll make it and enjoy it as much as I do.
Notes :
If, however, you’re not a fan of mulberry tea, you just want to make a simple butter cake, you can omit the 10g of mulberry tea powder and 25ml of mulberry tea from the recipe but increse another 10g of self-raising flour and 25ml of milk.
Leftovers may be refrigerated, tightly wrapped. Reheat in oven, wrapped in foil, till warmed through and fluffy soft.
Mulberry tea butter cake
Ingredients:
(Recipe for one 15 cm cake)
For the batter 180 g salted butter, softened and cut into small pieces 30 g caster sugar 4 egg yolks 140 g self-raising flour, sifted
10g mulberry tea powder, sifted 20 ml low-fat milk
25 ml mulberry tea
For the meringue 4 egg whites 70 g caster sugar
Method :
Preheat oven to 160°C. Line cake pan with parchment paper. (To start, have all your ingredients at room temperature)
Add 50ml boiled water to a bowl with 2 tbsp of loose tea leaves, steep 5 minutes. After cooling down, remove the tea leaves, use 25ml mulberry tea and set aside.
Put 12 tsp mulberry tea leaves in a food processor, grind them to fine powder.
(With the help of mortar and pestle, this ancient kitchen tool will create wonderful, and finest powder if we want in a natural way.
The more you grind, the finer it will get. Depending on how coarse you want your tea powder)
For the batter In a large bowl, add in 180g unsalted butter and grudually adding 30 g sugar, using electric hand-held mixer beat till pale and fluffy. Add 4 egg yolks 1 at a time.
(Good-quality butter is a must, as it's the flavor base)
Resift 1/3 of flour and mulberry tea powder into butter mixture. Fold with spatula till just even. Sift another 1/3 into the mixture. Again, fold till just even. Add 20ml milk and 25 ml mulberry tea. Fold remaining flour into mixture.
For the meringue
In a separate mixing bowl, whisk 4 egg whites. Continue whisking whilst gradually adding 70g sugar, till egg whites form stiff peaks.
Fold egg whites into flour mixture.
Scrape batter into cake pan. Spread evenly and smooth top. Bang cake pan against worktop 2-3 times to remove gaps between batter and pan.
Bake cake in the preheat oven about 35 minutes. Increase temperature to 180°C, continue baking till inserted skewer comes out clean and cake is evenly golden brown, another 10 minutes.
Remove cake from oven. Leave on wire rack to cool down before serving.
Enjoy !
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