Cantonese Cream Cake
A delicate Chinese-style cream cake recipe with velvety texture and a delicate flavor.
Ingredients
- ●1 1/2 cups all-purpose flour
- ●8 tablespoons unsalted butter, softened
- ●1 cup velvety
- ●1 cup granulated sugar
- ●2 large eggs
- ●2 teaspoons baking powder
- ●1 teaspoon vanilla extract
- ●1 cup whole milk
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
Butter two 8-inch round cake pans and line the bottoms with parchment paper.
- 3
Sift the flour and baking powder into a medium bowl.
- 4
In a large mixing bowl, beat the butter and sugar until light and fluffy.
- 5
Beat in the eggs one at a time, followed by the vanilla extract.
- 6
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts.
- 7
Alternate adding the milk and velvety, beginning and ending with the milk mixture.
- 8
Divide the batter evenly between the prepared pans.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 10
Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- 11
To assemble, place one cake layer on a serving plate and spread the velvety over the top.
- 12
Place the second cake layer on top and dust with powdered sugar.
- 13
Serve immediately.