Thursday, March 20, 2014

Anka & Charcoal Butter Cake

These were actually baked during this year Chinese Lunar New Year for my family gathering :) I've baked two butter cakes one using egg separation method (the famous Mrs Ngsks's recipe) and there other whole egg method (Topo  Map Love Cake). So which cake was more well-recieved? hahaha actually no winner or loser for this question :D Those whom prefer fluffier and soft texture liked the Anka & Charcoal Butter Cake, whereas those prefer firmer cake crumbs liked the Topo Map Love Cake. Anyway all the cakes were finished by everyone so I guessed both cakes taste equally good :D

Modified from Mrs Ngsks Vanilla Butter Cake
  • 250gm salted butter
  • 200gm eggs, no shell (4 large eggs)
  • 50gm + 150gm sugar
  • 200gm self raising flour, sifted
  • 60ml milk
  • 1 tsp vanilla paste
  • 1 tsp charcoal powder
  • 1 tsp anka powder + few drops of red coloring 

  1. Preheat oven at 160 deg cel. Prepare a 7 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)
  2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
  3. Cream butter and 150gm sugar until pale and fluffy. Put in vanilla paste and and beat for a while. Put in egg yolks one by one and beat well after each addition.
  4. 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.
  5. Divide egg yolk batter into 2 equal portions. Add charcoal powder into one portion and anka powder with red coloring into another portion. Fold well.
  6. Divide beaten egg white into 2 equal portions and fold into the charcoal batter and anka batter respectively.
  7. Spread a portion of anka batter onto the cake pan, follow by the charcoal batter. Repeat with another anka batter and finish with the charcoal batter on the top layer. 
  8. Bake for 45 minutes or until skewer comes out clean. Remove from oven and invert to cool completely before unmoulding.

I am linking this post to the Bake Along #59 event hosted by Zoe of Bake for Happy KidsJoyce of Kitchen Flavours and Lena of Frozen Wings.


kitchen flavours said...

Hi Peng,
Both your cakes looks wonderful! I have wanted to try at making Topo Map Love Cake for ages, my list is long!
Mrs. Ng's butter cake is so popular. I've seen Jeannie making this and now you. Perhaps I should follow the trend and try this out too!
Thanks for baking along with us!

lena said...

i've never come across anka does it taste like? btw, i was thinking of making that topo map cake someday too, hope that doesnt take too long:)

Peng said...

Kitchen Flavours...try it! you will love its light and fluffy texture :)

Lena....actually the anka comes in grains, you have to grind it to powder form , not much of a taste if only minimum amount is used :)

QembarDelites said...

Hi Peng, very nice marbling you've got there with interesting flavors! Never heard of anka powder too and I like the topo map cake too, denser but with fine crumbs that I like.

mui mui said...

Hi Peng.
I tried the topo map cake earlier and I love it and just yesterday I tried mrs Ng butter cake and again I love it. You are right no winner neither loser because both are winner :D

Love your marble effect on the anka and bamboo charcoal butter cake.

Zoe said...

Hi Peng,

What a co-incidence! Saw that Jeannie baked her marble cake using Mrs SK's butter cake recipe too! This is the recipe that I like to try too...

Both of your butter cakes look really good. Now, I know the difference using two different methods.


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