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Recipe
Soft & Fluffy Butter Cake with Soy Lecithin Granules
Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake,
Serve Butter Cake with:
We at ZENXIN love having them with organic mulberry jam made from our own farm grown mulberries. It’s absolutely delightful and delicious.
Print recipe here: Butter Cake with Soy Lecithin
Key facts:
- Preparation: 15 mins
- Baking: 1 hour
Ingredients
- Milk 100 g
- Soy Lecithin Granules 10g (soak with milk)
- Butter 200g
- Sugar 150g
- Organic Stoneground Wholegrain Plain Flour 300g
- Baking powder 1/2 teaspoon
- Egg 4 pcs
Method:
- Preheat the oven to 150°C.
- Soak soy lecithin granules in milk and set aside.
*Adding soy lecithin granule, gives the cake the ability to rise with softer and fluffier texture - Lightly grease the pan with some butter. Mix the flour and the baking powder
together and sieve. Set aside. - Beat the butter and sugar until well combined or pale yellow in color, about 3
minutes. - Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.
- Scrape down the sides for even mixing. Fold in the flour and mix well. Add in the milk mixture.
- Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 50 mins. Use a cake tester to test doneness.
- Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into
pieces and serve warm with Zenxin’s Organic Mulberry Jam.
Serve Butter Cake with:
We at ZENXIN love having them with organic mulberry jam made from our own farm grown mulberries. It’s absolutely delightful and delicious.
The ingredients!
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