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Beat butter and sugar until fluffy and creamy, add in egg one at at time till well mixed follow by milk and vanilla flavor |
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This is how it looks like |
Add in flour stage by stage mixed well
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This is how it looks a like set aside and we are ready to prepare meringue |
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6 fresh eggs white ( Fresh eggs really make a beautiful meringue) |
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Beaten till foamy.. I beat this less then 3-5 minutes.. A super fresh egg will surely be foamy fast..then add in sugar stage by stage continue to beat. |
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It should be stiff peak |
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Add in meringue in 3 stages. Fold with butter batter |
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| Fold with butter batter |
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| Done. Looks like this. |
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| Sprinkle cranberries and stir slow till well blended. |
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Pour batter into a loaf pan (24 cm x 14 cm). Used a satay stick/lidi or chopstick to swirl the batter to remove air pockets. Shake it a few times to remove bubble then put in the oven.Bake at 150°C temp for 1 hour 10 minutes( upper and lower or until fully baked.
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| Further to this.. I would prefer it this way to use a spatula slowly...real slow to smoothen the batter's topping. I prefer smooth topping and not bumpy. |
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| This is how I layer my parchment paper.. Some people just layer at the bottom . But I prefer all rounder. This will eliminate and protect my side cake ..just extra precaution . Personal preference. |
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| Since I got extra loaf pan.. I just put the loaf pan onto the 1st lined with parchment paper so make it stay in shape. ( ha ha ha I am too free lol) |
Cranberries Fruit Butter Cake
Ingredients
210 g Golden Churn
200g All purpose flour
100ml Full Cream Milk
6 egg yolk
1-2 tsp vanilla flavor
Mixed fruits
150 g Dried red cranberries +50 g all purpose flour +1/2 tsp baking powder
Combine till well blend..set aside for 2 hours and then
Sieve away the excess flour and put in a bowl set aside
Ingredient for Meringue
6 egg whites
80 g caster sugar
1 tsp of baking powder
1 tsp emulsifier