The Wong Butter Cake
The Wong Butter Cake

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, the wong butter cake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

The Wong Butter Cake justnicolee @justnicolee. Welcome to my take on the Butter Cake! The Wong Butter Cake step by step. Sieve and combine dry ingredients (Flour, baking powder and salt).

The Wong Butter Cake is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. The Wong Butter Cake is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have the wong butter cake using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make The Wong Butter Cake:
  1. Take 1 1/2 Cup All purpose flour
  2. Take 2 tsp Baking Powder
  3. Prepare 230 Grams Unsalted Butter (soften)
  4. Get 2/4 Cup Sugar
  5. Prepare 1 tsp Vanilla Essence
  6. Get 4 Egg yolks
  7. Make ready 4 Egg whites
  8. Make ready 1/4 Whole Milk / Sour Cream
  9. Make ready 1/4 Cup Sugar
  10. Take For Marble Cake
  11. Make ready 2 Tbsp Cocoa Powder

Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation).

Steps to make The Wong Butter Cake:
  1. Preheat oven to 180c and line a square baking pan with parchment paper.
  2. Sieve and combine dry ingredients (Flour, baking powder and salt). Set aside
  3. In a large mixing bowl, beat butter and 2/4 Sugar until pale and fluffy with a medium speed.
  4. Add vanilla extract and egg yolks, one at a time, and beat well with each addition.
  5. Lower the speed and add half of flour and half of milk, beat well with each addition, until all flour and milk is incorporated. Stop once all the flour is incorporated and you no longer see streaks of flour. Do not over-cream the batter.
  6. In another large mixing bowl, whisk egg whites until foamy, then add 1/5 sugar in 3 batches. Continue whisking until stiff peak.
  7. Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don't destroy all the air bubbles from the egg whites.
  8. Pour the batter into prepared cake pan, and bake in preheated oven for 35 minutes, or until a cake tester comes out clean.
  9. Remove cake from oven and let it rest in the pan for 10 minutes.
  10. For Marble Cake - Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife. I usually do the "S" shape with the butter knife a few times.
  11. Ready to serve and ENJOY!

Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Mix the flour and the baking powder together and sieve. Add in the salt and mix well. If butter is too cold, it won't cream properly with sugar, which can impact the softness and fluffiness of your cake or cookies.

So that’s going to wrap it up with this special food the wong butter cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!