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.