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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