Alrighty... so how has it been for everyone?? any differences between 2010 and 2011?? hehhe obviously not for me... I didnt hv a good start in my so called quest to loose more weight this year.. for a start yesterday Rima had to order McSpicy when hb decided to hv a quick brunch at McD and the same evening Rima had the urge to munch on banana fritters.. this morning as early as half past 7, I was already in the kitchen cooking lodeh for my lontong.. haizzz what kinda quest was i really talking abt the night we were watching fireworks in our very own bedroom kahkahkah
Anywho.. Right after brekkie i quickly whipped up this simple cake.. I think i must hv bookmarked it since i first stumbled onto Yani's blog cos when i revisited all the links that i had bookmarked last year.. I saw the link which lead to this recipe.. and when i went further down i found another link which lead me to another of her post on this cake.. I was like geeesshhh I must hv wanted to bake it but never really get to it... soooo since we are not planning anything big today.. I thought why not bake it early so if we do decided to go somewhere I hv a cake ready for our afternoon tea/coffee..
My verdict.. well .. the cake turned out good.. its soft and the taste was OK.. I must be expecting a little bit more out of this recipe since i am a butter/pound cake person.. the texture of this cake is like the Castella Cake which hb bought a couple of months back in Isetan that cost him like $30 for a small box... in fact after having it again for the 2nd time.. this cake tastes like swiss roll jam.. Hb doesnt mind this cake at all.. in fact he improvised it by burning the sugar to caramelize the top hahaha.. suka u lah babe!
250 g plus 62.5g butter at room temperature - I used 250g Anchor unsalted butter
250 g caster sugar - I used 220g
250g self raising flour - I used 220g flour,1tsp baking powder, 1/2 tsp baking soda and 30g corn flour
5 large eggs
2 tbsp golden syrup
2 tsp vanilla essence
A pinch of salt
Strawberry or Raspberry Jam - I used strawberry jam
-Preheat oven at 150C
-Prepare two 8" cake tins.
-Beat butter, caster sugar and golden syrup until light and fluffy, add in eggs one by one until well incorporated. Add in vanilla essence. Fold in sifted flour in three batches. Divide the batter into two and spread evenly in cake tins, bake for about 30 minutes.
-When cool, spread jam in between the cakes and sprinkle caster sugar on top!