I was invited by a homebakers group on instagram to join a baking upload of an animal print butter cake. There was supposed to be a technique on how to layer your batter that we should follow but somehow I didn’t manage to follow the instruction precisely and I ended up with an accidental creation! A cake that looked like it was especially made for an army party!
Camouflage Print Butter Cake
- 227 g Butter Unsalted
- 70 g Brown Sugar Fine For beating with butter
- 70 g Brown Sugar Fine For whisking with egg white
- 4 pcs Eggs Separated
- 200 g Self-Raising Flour Sieved
- 60 ml Milk
- 1 tsp Vanilla Essence
- 3 tbsp Cocoa Powder
- 2 tbsp Hot Water Mixed cocoa powder with hot water until smooth
- 2 tbsp Matcha Powder
- 2 tbsp Hot Water
Preheat oven at 160C* (fan assisted). Prepare an 8-inch osquare or roundpan. Line the base and grease the sides (greasing helps the cake’s sides to rise well). *Adjust your oven temperature accordingly.
Cream butter and 100g sugar until pale and fluffy. Put in vanilla extract and beat for a while. Put in egg yolks one by one and beat well after each addition.
Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.
Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity).
Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff. Set aside.
Put half the egg whites in and fold. Pour the balance of egg whites in and fold till combined.
Divide the batter into 3 parts. Add cocoa mixture into 1 part; and matcha mixture into the 2nd part and mix until evenly incorporated.
Scoop a couple of tablespoons of the plain batter first, followed by alternating with the cocoa and matcha mixture. You may want to start adding the batter from one corner of the pan and start filling it out so that you can see a combination of the three colours as you add the layers.
Bake for 45 minutes or until skewer comes out clean. Cool it completely before cutting.
Do note that for all my bakes, I do cut the sugar measurement by quite a lot as I don't like my desserts too sweet. You may increase the sugar according to your own taste.