Kentucky Butter Cake ( 10 inch Bundt Pan)
(Recipe inspired by this recipe : http://allrecipes.com/recipe/kentucky-butter-cake/)
Cake Ingredients:
360 gms cake flour (sifted)
360 gms caster sugar (divided use)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla extract
2 tablespoons cocoa powder
1 cup buttermilk
250 gms unsalted butter
4 egg yolks (I used A grade)
4 egg whites
Butter Sauce Ingredients:
50 gms butter
50 gms sugar
3 tablespoons water
1 teaspoon vanilla extract
Cake Mixture:
- Cream butter and sugar (reserve 100 gms for meringue) until light and fluffy. Add vaniila extract and mix in.
- Add egg yolk one at a time. Make sure they are well mixed before adding the next one.
- Mix in flour in 3 additions, starting with flour then adding half of the buttermilk, then flour, then buttermilk, ending with flour. Mix gently until incorporated but do not overmix. Set aside.
- In a separate bowl, whisk the egg whites until foamy, then gradually add the reserved 100 gms sugar. Beat until firm peak (that would be a peak that folds back on itself)
- Add the egg white meringue to butter mixture in 2 additions. Mix at the lowest speed until incorporated.
- Scoop out about 1/3 of the batter and mix in the cocoa powder. Remember to sift the powder.
- Pour ½ the butter mixture into the prepared bundt pan, followed by the cocoa mixture and finally topping with the remainder of the butter mixture. Even out the top of the batter.
- Bake at 155 celcius, higher if using an aluminium pan (my pan is nonstick and dark) for 63 minutes (or a skewer inserted in the middle comes out clean) in the middle rack.
REMEMBER TO GREASE AND FLOUR THE PAN!
Butter Sauce:
Melt the butter, together with the water, sugar and vanilla extract on low heat. Do not let it boil.
Before unmoulding, poke holes (I used a fork) on the cake and drizzle butter sauce all over. When cooled, turn the cake over and brush remainder of the sauce all over the cake.
