Recipe: Tasty The Wong Butter Cake

The Wong Butter Cake. A butter cake is a cake in which one of the main ingredients is butter. Butter cakes are typically rich and moist when stored at room temperature, but they tend to stiffen, dry out, and lose flavor when refrigerated, making them unsuitable for filling or frosting in advance with ingredients that must be. Louis tradition and available in local bakeries all around the city of St Louis.

The cake is infused with a sweet butter and vanilla sauce while it's still warm. Bake this cake for a special event or party, or take it along to a potluck dinner—everyone will thank you. Oh, and take a few copies of the recipe to share. You can have The Wong Butter Cake using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of The Wong Butter Cake

1. Prepare 1 1/2 Cup of All purpose flour.
2. Prepare 2 tsp of Baking Powder.
3. It's 230 Grams of Unsalted Butter (soften).
4. Prepare 2/4 Cup of Sugar.
5. It's 1 tsp of Vanilla Essence.
6. It's 4 of Egg yolks.
7. Prepare 4 of Egg whites.
8. It's 1/4 of Whole Milk / Sour Cream.
9. Prepare 1/4 Cup of Sugar.
10. Prepare of For Marble Cake.
11. It's 2 Tbsp of Cocoa Powder.

This homemade butter cake recipe is fail-proof. It's great for novice bakers and yields perfect results every time. I just discovered Warm Butter Cake. A toasty butter cake, topped with a thin layer of vanilla cheesecake, and that topped with a sweet crunchy sugar crust.

The Wong Butter Cake step by step

1. Preheat oven to 180c and line a square baking pan with parchment paper..
2. Sieve and combine dry ingredients (Flour, baking powder and salt). Set aside.
3. In a large mixing bowl, beat butter and 2/4 Sugar until pale and fluffy with a medium speed..
4. Add vanilla extract and egg yolks, one at a time, and beat well with each addition..
5. Lower the speed and add half of flour and half of milk, beat well with each addition, until all flour and milk is incorporated. Stop once all the flour is incorporated and you no longer see streaks of flour. Do not over-cream the batter..
6. In another large mixing bowl, whisk egg whites until foamy, then add 1/5 sugar in 3 batches. Continue whisking until stiff peak..
7. Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don't destroy all the air bubbles from the egg whites..
8. Pour the batter into prepared cake pan, and bake in preheated oven for 35 minutes, or until a cake tester comes out clean..
9. Remove cake from oven and let it rest in the pan for 10 minutes..
10. For Marble Cake - Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife. I usually do the "S" shape with the butter knife a few times..

Yes, a blow torch is involved. It is warmed, and served with a scoop of vanilla bean ice cream. Sometimes a dessert is so good that you need to describe it in all caps. My friends call this mug cake the Chocolate Break-Up Cake… because if you're in a relationship, you're going to wish you were single so you don't have to share. Gooey Butter Cake reigns in St.