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Butter-type cakes

Butter-type cakes

 

On this blog I have written countless times about sponge cake:

(methods and structures).

In this article I will deal with the topic of “butter-type” cakes.  

The difference with sponge cake lies precisely in their composition: doughs made with butter are characterised by the presence of one or more fats (butter, margarine or oil).

The structure of the dough containing butter is more compact and less airy, but it collapses less easily because its processing is less delicate.

The most famous cakes made with this method are two:

Italian “Paradise cake” and Margherita cake.

(Italian) Paradise Cake

A very soft cake usually prepared for breakfast or as a snack, Paradise cake is a traditional dessert from Pavia (Lombardy). It is served simply with a dusting of icing sugar on top.

Its method involves creaming the butter and then beating the sugar and then the eggs into it, and finally the flour.

Compared to the sponge cake this cake needs moderate and longer baking  (twice the time usually).

Recipe

(24 cm diameter cake pan)
  • 245 g Butter
  • 220 g Sugar
  • 160 g Egg yolk (approx. 8 items, egg size “M”)
  • 100 g Egg white (approx. 3 items, egg size “M”)
  • 125 g Weak / Low protein flour
  • 120 g Potato starch
  • Pinch of salt
  • Grated lemon zest
  • 1/2 Vanilla pod
  • 6 g Baking powder (optional)

Begin by creaming the soft butter in a stand mixer equipped with a paddle attachment, add the sugar until the mixture is creamy and then add the egg yolks in small increments at a time (making sure they are evenly absorbed). Add the flavours, the sifted dry ingredients and finally the stiff-whipped egg whites.

Pour the batter into a buttered and floured cake pan (or coated with sugar) and bake at 170 ° C for about 35-40 minutes.

 

Margherita Cake

This is a traditional country cake that was made for parties and banquets. The original ingredients were only sugar, eggs and flour, but for many years now melted butter has been added to the dough, making the difference and distinguishing this cake from the classic sponge cake.

Recipe

(24 cm diameter cake pan)
  • 150 g Whole eggs (approx. 3 items, egg size “M”)
  • 120 g Egg yolk (approx. 6 items, egg size “M”)
  • 130 g Sugar
  • 110 g Flour
  • 70 g Potato starch
  • 70 g Melted butter
  • Pich of salt
  • 1/2 Vanilla pod
  • Grated lemon zest

Start by beating the eggs and the egg yolks with the sugar, salt and aromas in a bain-marie until it reaches 40-45° C, then pour the batter into a stand mixer bowl and beat until it is homogeneously aerated.

Combine the sifted dry ingredients following the sponge cake method. Combine a bit of batter with the cold melted butter and finally fold it all back into the remaining mixture.

Place the batter into a buttered and floured cake pan and bake at 180°C for 25-30 minutes.

Have a nice dessert!

 

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