Can I ask? What does the word, delicious mean to you?
According to Google search, delicious means highly pleasant to the taste.
According to the pineapple-loving part of my brain, delicious means Pineapple + Butter!!! LOL! Hence, this is why I'm obsessed with the art of baking pineapple tarts at here, here, here and here.
Today, my pineapple-loving brain has derived a new delicious equation and it is...
Delicious = Caramel + Pineapple + Mrs Ng SK's Butter Cake!!!
Mrs Ng SK's butter cake? For those who don't know, it is a popular Asian butter cake recipe originated from my blogging friend, Wendy from Besides baking the recipe as it is, some of my blogging friends (including Cheryl,
Table for 2 or more.
According to what I have seen and heard, I can safely say that (really!) in my blogging circle who has baked this famous recipe love love love this cake! So far, I have not heard anyone complains about this recipe... Have you?
Why didn't I bake this cake? Am I scare of the butter content or calories in this cake? Eeeerrrr... awkward silence? Yeah... I can't deny what this youtube video says... It is so true that Mrs Ng SK's butter cake is super unhealthy but super delicious.
Baking Tai Tai and Jess from Bakericious) had baked this recipe with a few interesting variations such as baking it as a marble, chocolate or matcha cake. For the pineapple-loving me, I'm baking this cake with caramel and pineapple... so yum! For my tummy, thighs and bum, I'm baking this cake a little friendlier by baking it into slightly little portion-sizes... so nice!
Yeah... My pineapple-loving brain is telling me that I have to enjoy these pineapple upside down cakes with increasing sunshine outside my kitchen. To do that, I'm serving my cakes with these
Can't have enough pineapple?
Davis and Waddell's latest Tropicana outdoor serving ware. See these... These serving ware look really fun and cheerful with their pineapple and watermelon prints.
These products were designed in-house in
Davis and Waddell's Melbourne studio. Unlike some cheap-looking-and-feeling plastic outdoor serving ware, these reusable and dishwasher safe products are made with 35% of eco-friendly bamboo fiber and melamine and look really cool and sturdy with a feel-good touch... but please do not use them to cook any food in the microwave.
Hey! I remember this!!! ... after I nom nom nom these cakes.
Being buttery yet fluffy with sugary-buttery-crusty top, this butter cake tastes like Magnolia Bakery's Vanilla Cupcakes that I have baked before!
I got excited and had a closer look at both recipes and saw that the ingredients used are actually quite same but Mrs Ng's recipe contains less than half the amount of flour and sugar and also a quarter of the milk added. Although the making Magnolia Bakery's Vanilla Cupcakes doesn't require any separation of eggs, the taste and texture of both cakes are interestingly kind of the same!
Being fluffy, I like to further describing this butter cake being very different from the marble butter cake and Nigella's my mother-in-law madeira cake that I have baked before. It is a nice butter cake but not traditionally compact with tender crumbs kind.
Here's the recipe that I have mostly adapted from Bon Appetit and Table for 2 or more
Make 8 standard 1/3 cup-cupcake sized cakes (with some leftover batter to make 1 cake with no topping) vegetable oil spray, preferably
For the caramel:
Alfa One rice bran oil
50g (1/4 cup) dark brown sugar
30g (2 tbsp) unsalted butter, cut into 1-inch pieces
Using an electric mixer with a whisk attachment, beat egg whites gradually with medium speed and gradually for about 3-4 mins or until it forms soft peaks. Increase beating speed to medium high. While beating, add 50g sugar gradually and beat until mixture forms stiff peaks. Set aside.
Using an electric mixer with a paddle attachment or a wooden spoon, cream butter and 150g sugar until pale and fluffy. Beat in vanilla and the egg yolks until fully combined.
Combine cake flour and salt. Sift in half of the flour mixture into the butter mixture and fold or mix with low speed until well combined. Mix 1 tbsp of milk and continue to mix the remaining sifted flour mixture and milk.
Divide the egg white mixture into 2-3 batches. Using a spatula or a hand whisk, fold in one batch of the egg whites mixture into the butter mixture very gently until well combined. Repeat the same to fold in the remaining batches of egg white mixture.
Pour an equal amount of cake batter into each cup to the level that the pineapple rings are well covered. Use a spatula to level the batter.
Bake for 20 mins or until skewer inserted into the middle of a cake comes out clean. Allow the cake to rest slightly for about 10 mins and remove the cake from the pans onto a wire rack to allow to cool completely.
Serve. Enjoy them while they are slightly warm or even at room temperature. Both are equally sticky, fluffy and lovely.
Happy Baking
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