22
May 2014
Bake
this Nigella's Buttermilk Cake just now, after lunch with my
air-fryer. Wow..the cake smell and taste heavenly! So fragrant and
moist, and fluffy.
The
recipe is from Paris Loves Pastry, and the recipe is measured in cups and tablespoons. Hence, I have
converted it to grams.
Pre-heat
air-fryer at 160 degree Celsius.
Butter
a 6 inch square pan.
Ingredients:
-
1 ⅔ cups all-purpose-flour (160g, I use Cake flour)
- 1 ½ teaspoons baking powder
- ½ baking soda
- ¼ teaspoon salt
- ¾ cups + 2 tablespoons buttermilk (or ⅓ cup plain yogurt mixed with ½ cup low-fat milk) (211g)
- 1 ½ teaspoons vanilla extract
- ½ cups soft unsalted butter (113g)
- ¾ cup sugar (suppose to be 170g but I only use 140g and it taste just nice)
- 3 large eggs
- 1 ½ teaspoons baking powder
- ½ baking soda
- ¼ teaspoon salt
- ¾ cups + 2 tablespoons buttermilk (or ⅓ cup plain yogurt mixed with ½ cup low-fat milk) (211g)
- 1 ½ teaspoons vanilla extract
- ½ cups soft unsalted butter (113g)
- ¾ cup sugar (suppose to be 170g but I only use 140g and it taste just nice)
- 3 large eggs
Instructions:
1. Flour _ Baking powder + baking soda + salt → whisk to combine → dry
2. Buttermilk + vanilla → wet
3. Butter + sugar → cream until fluffy
4. + eggs one at a time
5. + flour mixture → mix + buttermilk mixture → mix alternating, ending with flour.
6. Pour into the cake pan and bake.
Verdict:
Taste very yummy, soft, and fluffy. Similar to Wipped cream cake I
make last time.
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