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## The Magic of Fluffy American Pancakes

There's something about the aroma of pancakes cooking on a griddle that draws people to the kitchen. It's like a cozy blanket wrapped around a sunny morning. The quintessential American breakfast, these pancakes are a marvel of simplicity and comfort. Light, fluffy, and golden-brown, they're the perfect canvas for a drizzle of syrup and a pat of butter.

## What Are Fluffy American Pancakes?

Fluffy American Pancakes are thick, airy and dense pancakes that are usually served in American fast food restaurants like IHOP or McDonald's.

In this recipe, we are using baking powder together with plain flour to act as a leavening agent and bring that fluffy and airy consistency to our pancake.

If you have access to cake flour or self-raising flour, you can substitute this for the plain flour to make the pancakes even more fluffier. You can omit the baking powder if using self-raising flour.

## Ingredients that Make the Pancake Perfect

- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130g milk
- 1 large egg
- Butter for frying
- Maple syrup for serving
- Extra butter for serving

## Crafting the Perfect Pancake

1. Sift the flour, baking powder, salt, and caster sugar into a large bowl.
2. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
3. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Let it stand for a few minutes.
4. Heat a non-stick frying pan over medium heat and add a knob of butter.
5. Once the butter melts, ladle in some batter.
6. Wait for bubbles to form on the pancake's surface, then flip it.
7. Cook until both sides are golden brown and the pancake rises to about 1cm/½in thick.
8. Serve with generous amounts of real maple syrup and extra butter.

## Pancake Tips and Tricks

Want to take your pancakes from good to great? Here are some tips:

- Consistency is Key: Use a food scale to measure your ingredients. This helps ensure your batter isn't too thick or too runny. It should easily pour off a spoon.
- Keep your heat consistent: Too high, and your pancakes will burn. Too low, and they won't fluff up.
- Test your pan's heat with a mini pancake first.
- Patience: Wait for those bubbles! They're a sign your pancake is ready to flip.
- Butter is Better: Don't skimp on the butter; it adds flavor and helps achieve that golden color.

## Ingredient Substitutes

If you can't find some ingredients, here are a few substitutes:

- Plain flour: You can use self-rising flour, just omit the baking powder and salt.
- Caster sugar: Regular granulated sugar or powdered sugar can be used instead.
- Milk: Any non-dairy milk can be used as a substitute.

## Nutrition Information

Each serving of these fluffy pancakes (about 100g) has:

- Calories: 250
- Carbohydrate Content: 40g
- Cholesterol Content: 55mg
- Fat Content: 7g
- Protein Content: 6g
- Saturated Fat Content: 3g
- Sodium Content: 300mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note these values are estimates and should not be used for medical or dietary requirements.

## What Are the Secrets to Making the Easiest and Best Fluffy American Pancakes

- Sift all the dry ingredients together. Sifting the flour, sugar, baking powder and salt together ensures you won't have any lumps in your pancake batter.
- Weighing your ingredients rather than using measuring cups arguably makes the process quicker. For one, you don't have to wash different measuring cups.
- Be sure to follow the measurements in the recipe to avoid ending up with too thick or too thin a batter!
- For smaller quantities involving tablespoons and teaspoons, we recommend not to use the weighing scale as most scales will have difficulty registering these small quantities.
- Once you mix in the wet ingredients, mix into a batter without over-mixing. Over mixing is both a waste of energy and takes more time!

Check out our [blog article and guide](https://www.recipeshare.app/blog/how-to-make-pancakes-at-home).

## What Can I Serve With American Pancakes

1. Choose your syrup: honey, maple syrup, corn syrup, golden syrup. The choice is yours.
2. Choose your fruit: fresh blueberries, strawberries, raspberries, blackberries, slices of banana, or whatever you have.
3. Perhaps add your favourite jam, peanut butter, hazelnut spread like Nutella, or how about some indulgent pistachio spread?
4. Add some crunch by adding some toasted nuts like walnuts, hazelnuts, pecans, pistachios or even cashew nuts.
5. Serve with some freshly squeezed orange juice or even a healthy fruit smoothie.

## FAQs

### Why are my pancakes not fluffy?

The fluffiness of pancakes depends on the balance of ingredients and the cooking process. Overmixing the batter can lead to tough pancakes. Also, ensure your pan is not too hot or too cold.

### Can I make the batter ahead of time?

Yes, pancake batter can be made a night ahead and stored in the fridge. However, the baking powder may lose some of its leavening power overnight, so you might not get as much lift in your pancakes.

### What can I use instead of syrup for pancakes?

If you're out of maple syrup, you can top your pancakes with honey, agave nectar, or a fruit compote. Even a sprinkle of powdered sugar can do the trick.

### Can I freeze cooked pancakes?

Absolutely! Just let them cool, then place them in a single layer on a baking sheet to freeze. Once frozen, you can stack them in a freezer bag. They can be reheated in a toaster or oven.

### How do I know when it's time to flip my pancake?

When bubbles start to form on the surface of the pancake and the edges look set, it's time to give it a flip.


Learn how to make these super fluffy American pancakes from scratch with a simple ingredient list. No need to go to IHOP or McDonald's, just do it at home!

Everyday Fluffy American Pancake Recipe


## For Love of Cakey Brownies

Brownies are a beloved dessert worldwide, but cakey brownies hold a special place in many hearts. These treats are the perfect blend of a rich chocolate brownie and a soft, fluffy cake. But what makes them so irresistible? Let's delve into the history and charm of this delightful dessert.

## A Brief History of Brownies

The origin of brownies is a bit of a mystery, with various tales attributing their creation to different chefs and accidents in the kitchen. However, one thing is certain: the combination of chocolate, butter, and sugar has been winning hearts for over a century. Cakey brownies, with their unique texture, emerged as a variant for those who preferred a lighter, fluffier bite.

## Ingredients for the Perfect Cakey Brownies

- 113g unsalted butter
- 200g dark chocolate (minimum 60% cocoa), coarsely chopped
- 3 large eggs at room temperature
- 125g granulated sugar
- 110g packed light brown sugar
- ½ teaspoon salt
- 5ml pure vanilla extract
- 72g all-purpose flour, sifted
- 18g cocoa powder, sifted (I prefer this one)

## Crafting Your Cakey Brownies

1. Begin by preheating your oven to 350°F (180°C). Line an 8x8-inch metal baking pan with parchment paper, ensuring a 2-inch overhang on each side.
2. In a heatproof bowl, combine the chocolate and butter. Place this over a saucepan with about ½ inch of simmering water. Ensure the bowl doesn't touch the water. Stir until the mixture is melted and smooth. Alternatively, you can melt the ingredients in the microwave at 50% power, stirring frequently.
3. In a separate bowl, whisk together the eggs, both sugars, salt, and vanilla. Continue until the mixture is pale, thick, and fluffy. This should take about a minute or two. Once achieved, blend in the chocolate mixture until it's evenly incorporated. The batter should appear thick and glossy.
4. Gently sprinkle the sifted flour over the batter, followed by the cocoa powder. Fold these into the batter until they're evenly combined.
5. Pour the mixture into your prepared pan, spreading it out evenly. Bake for 27-30 minutes. You'll know they're done when they've puffed up, have a shiny surface, and a skewer inserted into the center comes out with a few moist crumbs. Once baked, transfer them to a wire rack and let them cool in the pan before slicing.

## What to Pair with Your Brownies

Cakey brownies are versatile and pair wonderfully with various side dishes. Consider serving them with:

- A scoop of vanilla or caramel ice cream
- Fresh berries or a berry compote
- A dollop of whipped cream or a drizzle of caramel sauce

## Nutritional Information

Based on a serving size of 50 grams:

- Calories: 220
- Carbohydrate Content: 28g
- Cholesterol Content: 45mg
- Fat Content: 11g
- Protein Content: 3g
- Saturated Fat Content: 6g
- Sodium Content: 90mg
- Sugar Content: 20g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

## Ingredient Substitutes

If you're having trouble finding some ingredients or want to try a variation, consider these substitutes:

- Dark Chocolate: Semi-sweet chocolate chips or milk chocolate can be used, though the flavor may vary.
- Unsalted Butter: You can use salted butter, but reduce the added salt by half.
- Granulated Sugar: Coconut sugar or maple syrup can be alternatives, but they might change the texture slightly.

## Tips and Tricks for the Best Brownies

- Always use room temperature eggs as they mix better and result in a smoother batter.
- For an extra touch of richness, consider adding chocolate chips or chunks to the batter.
- Don't overmix the batter; this can lead to denser brownies.

## FAQs

### Why are my brownies not cakey?

The texture of brownies can be influenced by the ratio of wet to dry ingredients. For a cakier texture, consider adding an extra egg or reducing the fat content.

### Can I freeze cakey brownies?

Absolutely! Once cooled, wrap them tightly in plastic wrap and store in an airtight container. They can be frozen for up to 3 months.

### How do I know when my brownies are done?

The top should be shiny and slightly cracked. A skewer or toothpick inserted should come out with a few moist crumbs.

### Can I add nuts to my brownies?

Yes, walnuts or pecans can be a great addition. Just ensure they're chopped and evenly distributed in the batter.

### What's the difference between fudgy and cakey brownies?

The main difference lies in the texture. Fudgy brownies are denser and moist, while cakey brownies are lighter and fluffier.


Dive into the world of cakey brownies, a delightful treat that combines the richness of chocolate with the softness of cake. Learn how to make them and discover some fun facts along the way!

Cakey Brownies Recipe


## The Magic Behind Beef with Mushrooms

Beef with Mushrooms isn't just a dish; it's an experience.

Originating from the culinary genius of Chef RV, this recipe is a testament to the beauty of combining simple ingredients to create a masterpiece. Whether you're using tenderloin or sirloin, the magic lies in the technique and the love poured into the cooking process.

## Ingredients

### Meat

250 grams beef tenderloin or sirloin

### Marinade

1/4 teaspoon salt
1/4 teasponn black pepper
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce

### For the Sauce

1-2 tablespoons butter
1 cup sliced mushrooms (fresh Shiitake or canned)
1-2 tablespoons minced garlic
1 tablespoon all-purpose flour
1/2 beef broth cube
1/2 cup cream
1/2 cup water

## The Art of Cooking: Chef RV's Technique

1. Begin by seasoning the beef with salt, black pepper, Worcestershire sauce, and cornstarch. This ensures the beef remains moist and juicy during the cooking process.
2. Heat a pan and melt some butter. Once hot, add the beef.
3. Avoid constant stirring. Let the beef brown to achieve the Maillard reaction, enhancing its flavor.
4. Once the beef is nearly cooked, introduce the mushrooms.
5. Add garlic, followed by the crumbled broth cube and flour.
6. Pour in the water and cream. Let it boil until the mixture thickens.
7. Season with black pepper and ensure not to overcook the beef.
8. Serve with a side of buttered spaghetti or rice.

## Serving Suggestions

Pairing Beef with Mushrooms with the right side dish can elevate your dining experience. Consider serving it with:

- Buttered spaghetti: A simple yet delightful pairing.
- Steamed rice: For those who believe "rice is life."
- Mashed potatoes: A creamy addition that complements the beef's richness.
- Asparagus: gently fry asparagus on some butter unti tender.

## Ingredient Substitutes

Not all ingredients might be readily available everywhere. Here are some alternatives:

- Beef: Pork or chicken can be used if beef isn't available.
- Shiitake Mushrooms: Canned mushrooms are a great substitute.
- Beef Broth Cube: A splash of soy sauce can replace the beefy flavor.

## Tips and Tricks for the Perfect Dish

- Cornstarch: It prevents the beef from releasing too much water, ensuring a juicy outcome.
- Butter: Using salted butter can enhance the dish's flavor profile.
- Cooking Technique: Avoid stirring the beef constantly to achieve a beautiful brown crust.

## Nutrition Information

Per serving of arund 125 grams, this dish contains approximately:

Calories: 300
Carbohydrate Content: 10g
Cholesterol Content: 70mg
Fat Content: 20g
Protein Content: 25g
Saturated Fat Content: 10g
Sodium Content: 500mg
Sugar Content: 2g
Trans Fat Content: 0g
Unsaturated Fat Content: 8g

Please note these values are estimates and should not be used for medical purposes.

## FAQs

### Why use both tenderloin or sirloin?

Both cuts offer unique textures and flavors. While tenderloin is more tender, sirloin has a richer taste.

### Can I use other types of mushrooms?

Absolutely! Feel free to experiment with different varieties to find your favorite combination.

### How can I ensure my beef remains tender?

Avoid overcooking. Once the beef is browned and nearly cooked, add the other ingredients.


Dive into Chef RV's signature Beef with Mushrooms recipe, a dish that promises a burst of flavors and a journey of culinary excellence.

Chef RV Creamy Beef with Mushrooms


## The Perfect Marriage: Cookies and Flan

What happens when the crunch of cookies meets the silky smoothness of flan? You get Cookie Flan!

This dish was inspired by our trip to Rouen in France during the end of 2022. I was these interesting looking cakes that were dying to be tasted!

So I searched online and tried out [Yumelise' recipe](https://www.yumelise.fr/flankie-flan-cookie/) to see if I can replicate this dessert.

So far I can tell you that this dish is really worth a try!

## Ingredients

### For the Cookie Dough

- 100g unsalted butter
- 50g sugar
- 75g brown sugar
- 1 egg
- 140g flour
- 2g salt
- 1g baking powder
- 100g dark chocolate chips

### For the Flan

- 500g whole milk
- 150g double cream
- 1 tbsp vanilla extract
- 2 eggs
- 2 egg yolks
- 100g sugar
- 40g cornstarch
- 40g unsalted butter

## Method

### Creating the Cookie Base

1. Cream the butter and sugars together until you've got a light a fluffy mixture.
2. Then, whisk in the egg until combined.
3. Gradually add in the flour, salt, and baking powder, mixing just until combined.
4. Toss in the dark chocolate chips and give it a final stir.
5. Chill the dough in the fridge for at least 2 hours or even overnight.
6. Once chilled, roll out the dough to 6mm and line a 7-inch springform pan.
7. Put back in the in the freezer while you're prepping the custard.

### Creating the Flan

1. To make the flan, heat the milk, vanilla, and cream in a saucepan, stirring continuously until it hits around 70°C.
2. In a separate bowl, whisk together the eggs, sugar, and cornstarch.
3. Temper this mixture by pouring in a third of the warm milk mixture while stirring constantly.
4. Pour the tempered egg mixture into the saucepan and continue whisking until it thickens.
5. Pour this custard mix over the prepared cookie dough in the springform pan.

### Baking

1. Bake in a pre-heated oven at 170°C for about 40 minutes, or until the top is golden.
2. Let it cool overnight before serving to allow the flan to set and for the flavours to develop.

## Tips and Tricks

- When creaming butter and sugar, ensure your butter is at room temperature. It'll make the process smoother.
- Be patient when mixing your dough. Overmixing can lead to a tough cookie, and nobody wants that!
- When rolling out the cookie dough, you'll have to work in a cool environment to prevent the dough from melting. You will have to work quickly the hotter your room temperature is.
- Be sure to flour your surface sufficiently to prevent the cookie dough from sticking to your work surface.
- When making the custard, be sure continously mix the milk and cream mixture to prevent it from burning at the bottom of the pan.
- When preparing the egg and sugar mixture, do not leave the eggs and sugar together unmixed to prevent the egg from clumping.
- Be sure to temper the egg and sugar mixture by gradually adding the hot milk and cream mixture into the egg mixture. Do not do it the other way around by adding the egg into the saucepan as the saucepan will be too hot and will cook the eggs.
- Bake at 170C and not any higher. Keep an eye on the flan to see its progress. To test for doneness, give it a little jiggle to see if the centre is no longer liquid and if it has already set.
- Use a 7-inch or 18cm diameter spring-form pan or cake ring with a height of around 3-inches or 8cm. This will make it easier to un-mould the cake.
- Chill the cake overnight before un-moulding the cake to prevent it from breaking apart.
- If using a regular cake tin, line it with parchment paper on the bottom and the sides. Put enough parchment paper on the sides that you can lift the whole cake out of the pan.
- Note that Lining the tin with parchment paper will make it more difficult to form the cookie onto the pan. No amount of greasing or flouring will prevent the cookie dough from sticking onto the pan.
- Don't be tempted to slice into your Cookie Flan immediately after baking. The overnight rest allows the flavors to fully develop and the texture to set perfectly.

## Ingredient Substitutes

If you're having trouble finding some ingredients or if dietary restrictions are a concern, here are some swaps that can help:

- Substitute the double cream with full-fat coconut milk for a dairy-free option. Note that the flan will be less creamy due to this substitution and will have a more nutty taste.
- Gluten-free? Use gluten-free flour in place of the regular flour.
- If you're watching your sugar intake, you can swap out the sugars for a natural sweetener like stevia.

## Nutritional Information

Each serving of around 100g provides approximately:

- Calories: 300
- Carbohydrate Content: 40g
- Cholesterol Content: 85mg
- Fat Content: 15g
- Protein Content: 5g
- Saturated Fat Content: 9g
- Serving Size: 100g
- Sodium Content: 200mg
- Sugar Content: 25g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

Please note that these values are only estimates and can vary depending on the exact brands of ingredients used.

## FAQs

### What is Cookie Flan?

Cookie Flan is a delightful fusion of cookie dough and flan, offering a unique blend of textures and flavors. The cookie is a chewy type of cookie and the flan is luscious and velvety.

### Can I make Cookie Flan dairy-free?

Yes, you can substitute the double cream with full-fat coconut milk for a dairy-free option.

### How do I store leftover Cookie Flan?

Cookie Flan can be stored in an airtight container in the fridge for up to 3 days.

### Can I use milk chocolate chips instead of dark chocolate?

Absolutely! Feel free to customize the recipe with your favorite type of chocolate chips.

### Why does the Cookie Flan need to rest overnight before serving?

The overnight rest allows the flavors to fully develop and the texture to set perfectly, making your Cookie Flan even more delicious!


Indulge in the creamy goodness of this cookie flan recipe made with a cookie crust dough filled with a lusciously smooth filling sure to satisfy cravings.

Cookie Flan


## A Glimpse into the World of Peri-Peri

Peri-Peri, also known as Piri-Piri or Pili-Pili, is a type of chili that originates from Africa. It's renowned for its fiery kick and is the heart and soul of the famous Peri-Peri Chicken.

While the traditional recipe calls for these African chilis, Chef RV brings his own twist to this classic, making it accessible for everyone.

## Ingredients for the Perfect Peri-Peri Chicken

### Meat

1 whole chicken (butterflied and converted to grams)

### Chicken Rub

2-3 teaspoons rock salt
2-3 teaspoons cayenne pepper
1 tablespoon fresh cracked black pepper
2 tablespoons calamansi juice
½ teaspoon dried thyme
¼ teaspoon cinnamon powder

### For Roasting

2 tablespoons minced garlic
2 tablespoons butter

### For the Sauce

1 tablespoon minced garlic
60 grams mayonnaise
1 tablespoon hot sauce
1 tablespoon tomato catsup
1 teaspoon white vinegar
2 tablespoons water
Juice of ½ lemon
Parsley leaves (to taste)
Salt and pepper (to taste)

## Crafting the Perfect Peri-Peri Chicken

1. Prepare your chicken by butterflying it or removing the spine. Discard any liquids that might have come out of the chicken.
2. Drizzle it with calamansi juice. If calamansi isn't available, lemon or lime juice works just as well.
3. Season the chicken with rock salt, cayenne pepper, and cracked black pepper. For those who prefer a milder flavor, you can reduce the amount of cayenne pepper.
4. Add dried thyme to the mix. If you have fresh thyme on hand, use two to three times the amount, as fresh herbs are milder in flavor.
5. Sprinkle some aromatic cinnamon powder.
6. Place the minced garlic beneath the chicken to prevent it from burning during roasting. Burnt garlic can introduce a bitter taste.
7. Spread the remaining marinade over the chicken and top it off with butter. Cover with aluminum foil to prevent the skin from burning too much.
8. Roast the chicken in a preheated oven at 400° Fahrenheit or 190° Celsius for about 45 to 55 minutes. The skin should turn a beautiful golden brown and crisp up nicely.
9. After roasting, let the chicken rest with the aluminum foil for around 30 minutes to an hour before carving.

### Preparing the Sauce:

1.  Combine water, tomato ketchup, mayonnaise, minced garlic, and hot sauce in a blender. Adjust the hot sauce according to your preference.
2.  Add the juice of half a lemon and a teaspoon of vinegar.
3.  Toss in some parsley leaves and blend until smooth.

## What to Pair with Your Peri-Peri Chicken

Peri-Peri Chicken pairs beautifully with a variety of side dishes. Consider serving it with:

- Grilled vegetables
- Fresh salads with a tangy dressing
- Creamy mashed potatoes
- Crispy potato wedges

## Nutritional Information

Given the ingredients provided, here's a rough estimate of the nutritional content per serving (assuming 200 grams per serving):

- Calories: 239
- Carbohydrate Content: 1g
- Cholesterol Content: 85mg
- Fat Content: 14g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 590mg
- Sugar Content: 0g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Note: The above values are estimates and may vary based on preparation methods. This should not be used for any medical requirements.

## Tips and Tricks for the Best Outcome

- Marinating the chicken overnight in the regrigerator ensures the flavors penetrate deeply, resulting in a more flavorful dish.
- Placing garlic beneath the chicken prevents it from burning and turning bitter.
- Adjust the spiciness of the sauce to your liking. Remember, it's all about balance!

## Ingredient Substitutes

If you're unable to find some of the ingredients listed, here are some substitutes:

- Calamansi Juice: You can use lemon or lime juice.
- Cayenne Pepper: Red chili powder or paprika can be used, though the flavor might slightly differ.

## Frequently Asked Questions

### Why is it called Peri-Peri Chicken?

Peri-Peri refers to the African bird's eye chili, which is a key ingredient in the traditional recipe. The name itself is derived from the Swahili word for 'pepper pepper'.

### Can I grill the chicken instead of roasting?

Absolutely! Grilling imparts a smoky flavor that complements the spicy marinade beautifully.

### How can I store leftover sauce?

Store any leftover sauce in an airtight container in the refrigerator. It should stay fresh for up to a week.


Dive into Chef RV's take on the classic Peri-Peri Chicken, a tantalizing dish that brings together spicy, tangy, and aromatic flavors. Discover the secrets behind this mouthwatering recipe!

Chef RV Peri-Peri Chicken and Sauce


<YouTube url="https://www.youtube.com/watch?v=_s1tibCuZyg&t=22s" />

## A Buttery Delight

Butter cake is a classic favorite, but Chef RV takes it to the next level with a touch of lemon zest and a secret creaming method. This article will guide you through the process of making this delightful cake, offering tips and tricks from the chef himself.

## Ingredients

- 225 grams (1 cup) salted butter
- 400 grams (2 cups) white sugar
- Finely grated zest of 1 lemon
- 4 whole eggs
- 375 grams (3 cups) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 360 grams (1 ½ cups) cream (heavy OR thickened OR all-purpose)
- 2 tablespoons lemon juice

## Method

### Sift the Dry Ingredients

Sifting the dry ingredients is more than just mixing; it's about combining, aerating, and removing impurities. Chef RV recommends sifting the flour, baking powder, and baking soda at least twice, but not too much, as you might lose essential particles.

### Create the Homemade Sour Cream

Mixing lemon juice with heavy cream creates a homemade sour cream. This addition helps tenderize the cake and make it moist. You can also use store-bought sour cream, but utilizing the lemon's juice adds a special touch.

### Creaming the Butter

The creaming method involves beating butter and sugar until light and fluffy. Chef RV uses salted butter, a preference developed from his childhood baking experiences. The lemon zest is added to spread the essential oils, and the eggs are added one at a time. This method requires patience but results in a stable, fluffy mixture.

### Baking and Presentation

Bake the cake in a buttered bundt pan or any shape you prefer at 160°C (320°F) for 1 hour. You can even make it a Rum Butter Cake by brushing it with rum syrup. Presentation matters, so choose a beautiful holder and enjoy the picture-perfect result.

Please note that in Chef RV's YouTube clip, he mentioned 160C or around 350F, however 160C is more like 320F.

## Variations and Balance

From Mocha to Ube to Green Tea, this butter cake can be transformed into various flavors.
Balance the wet and dry ingredients, and remember what Chef RV says: baking, like life, requires patience.

## Nutrition Information

Per 100 grams serving:

- Calories: 400
- Carbohydrate Content: 50g
- Cholesterol Content: 70mg
- Fat Content: 20g
- Protein Content: 5g
- Saturated Fat Content: 12g
- Sodium Content: 200mg
- Sugar Content: 30g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note these values are only estimates.

## Serving Suggestions

Serve this butter cake with a side of fresh berries or a scoop of vanilla ice cream. The lemony flavor pairs well with a variety of fruits and desserts.

## Ingredient Substitutes

If you can't find heavy cream, you can use all-purpose cream. For different flavors, you can substitute lemon zest with orange zest or lime.

## Tips and Tricks

- Sift the dry ingredients at least twice.
- Use cold eggs to keep the butter compact.
- Beat the mixture on full speed for 10-15 seconds to prevent air bubbles.

## Final Thoughts

Chef RV's Butter Cake is more than a recipe; it's a journey through flavors, techniques, and creativity. Whether you're a seasoned baker or just starting, this cake offers something special for everyone.

## FAQs

### Why sift the dry ingredients?

Sifting helps combine, aerate, and remove impurities, resulting in a fine and smooth texture.

### Can I use different flavors?

Yes, you can add coffee powder, ube powder, or green tea powder to the dry ingredients for various flavors.

### What's the secret to a smooth cake batter?

Beat the mixture on full speed for 10-15 seconds to prevent air bubbles and ensure a smooth batter.


Dive into the delightful world of Chef RV's Butter Cake! A rich, lemon-infused treat that's perfect for any occasion. Learn the secrets, tips, and variations of this classic recipe.

Western Recipes

Everyday Fluffy American Pancake Recipe

Cakey Brownies Recipe

Chef RV Creamy Beef with Mushrooms

Cookie Flan

Chef RV Peri-Peri Chicken and Sauce

Chef RVs Butter Cake