Appon's Thai Food Recipes

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Butter Cake ( Cake Nury Sod )


Since I began writing this blog, Thailand has changed dramatically. Supermarkets are everywhere now, sky scraping condos are everywhere, and baked cakes, breads and biscuits, once a novelty are now commonplace. I'm taking baking courses to improve my baking skills, and so there will be more cake and biscuit and bread recipes coming. I've got to keep up with the times too!

This recipe uses EC25k which is the brand of cake emulsifier my baking school used. You will need an emulsifier for this recipe, there's a lot of butter in it, the emulsifier binds the butter to the other ingredients. There are a number of brands, the major ones being EC25K, Ovalett and Emplex, read the side of the packet to get the correct quantity of emulsifier to use for your brand, I've quoted the amount of EC25k brand to use.

265 gms Cake Flour
185 gms Butter
240 gms Sugar
4 Medium Eggs (200 gms)
70 mls Water
80 mls Carnation Milk
1 Tablespoon Baking Powder
1 1/2 Tablespoon Cake Emulsifier
1/2 Teaspoon Salt

1. Sift the flour and baking powder into a bowl to remove any lumps.
2. Blend the butter, emulsifier, sugar and salt together in a blender, just to mix.
3. Add the sifted flour/baking powder and mix on low for 1 minute. Scrape down any mixture from the side. Mix on medium for 2 minutes, again, scrape down any mixture from the sides so it gets mixed in, and finish off with 30 seconds of low power just to mix it in.
4. Take a loaf tin, grease it with butter, cut out a rectangle of grease proof paper for the base - this will help you get it out of the tin later, the sides you can always free with a knife, but the base needs some extra help.
5. Put on tray baking for 30 minutes with 180 degree celsius. To tell if the cake is cooked, press on the top with your thumb and it should spring back and feel spongy.

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This page contains a single entry from the blog posted on October 25, 2011 12:14 PM.

The previous post in this blog was Sausage Donuts ( Donuts Cai Grog ).

The next post in this blog is Custard Cream Filled Swans.

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