Peanut Butter Cake 花生酱牛油蛋糕
This Peanut Butter Cake is not only buttery but with the fragrance of peanut butter. The cake is rich but not dense because of the egg separation method. You’ll definitely love the tenderness and fine soft bite of the cake after it’s fresh from the oven. Due to the hot and humid weather, the cake can be kept at room temperature for two days and chill it in the refrigerator for 5 days. Thaw the cake at room temperature for 20-30 minutes before consuming.
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Peanut Butter Cake
Not only buttery but with the fragrance of peanut butter. You'll definitely love the tenderness and fine soft bite of the cake.
Ingredients
- 250 g butter - Lurpak salted butter - soft to touch
- 130 g caster sugar
- 3 heap tbsp peanut butter - creamy
- 1 tsp vanilla extract
- 4 egg yolks - large egg
- 200 g cake flour or plain flour
- 1 tsp baking powder
- 60 ml fresh milk
- 4 egg whites
- 20 g caster sugar
Instructions
- Sieve cake flour and baking powder together, set aside. Line 8 inch square pan with parchment paper all sides up, set aside.
- Beat butter, peanut butter, sugar and vanilla extract till light and creamy. Add in the egg yolks one by one, until mixture incorporated, mix well.
- On low speed, fold in the flour, alternating with milk. Mix till well incorporated.
- Meringue - In a clean bowl, whisk egg whites till foamy at low speed and gradually in the sugar and beat from medium to high speed till stiff peaks.
- Fold the meringue into the yolk batter in 3 portions with a rubber spatula, gently fold the mixture until just combined.
- Pour batter into prepared cake pan. Bake in preheated oven at 170 degrees C for 35 minutes and lower temperature to 160 degrees C for another 10 minutes or test with a skewer till it comes out clean.
- Leave cake to cool in pan for 15 minutes. Then remove cake and place on wire rack to cool.
Notes
Please keep in mind that all ovens temperature and baking time varies.
Recipe tweaked from my Chia Seed Butter Cake
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- 花生酱牛油蛋糕 Peanut Butter Cake
- 很浓郁的牛油蛋糕加了花生酱，有一种很特别的口感，特别的香！蛋糕体很柔软，可放常温2天或收进冰箱冷藏5天，然后温室冷却20-30分钟即可享用。
- 材料：
- 250克 牛油，微软 （用Lurpak牌子含盐牛油）
- 130克 细砂糖
- 3 大匙 花生酱 （油滑）
- 1茶匙 香草香精
- 4个 蛋黄 （用大鸡蛋）
- 200克 底筋面粉或中筋面粉
- 1茶匙 泡打粉
- 60毫升 牛奶
- 4个 蛋白
- 20克 细砂糖
- 做法：
- 面粉和泡打粉一起过筛，备用。正方形8寸烤盘铺上油纸，备用。
- 将牛油，花生酱，细糖和香精一起打至松发。加入蛋黄，一个一个的加。每加一个搅匀以后再加下一个。
- 用低速将分类和牛奶分次拌入蛋糊里，搅拌均匀。
- 蛋白霜 – 用电动打蛋器把蛋白打致起泡泡（低速），分次加入细砂糖，打致硬性发泡（从中到高速）
- 蛋白霜分3次拌入蛋糊里，翻拌均匀即可。
- 将面糊倒入烤盘，放入预热烤箱至摄氏170度烘烤约35分，然后改换160度继续烤10分钟或竹签扎入蛋糕内部不沾糊就可以了。
- 让蛋糕连烤盘待凉10分钟才脱模放在凉架上完全待凉即可切片享用。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
- 食谱来至于我的奇异籽香橙牛油蛋糕 ，粉类有改过。
Hi. Can I substitute almond/ cashew butter for peanut butter? Please advise. Thanks.
Hi Gwen, Yes you can use almond or cashew butter. Just take note, reduce the butter to 230g if the almond/cashew butter is too creamy.