✔ බටර් කේක් සෑදීම පියවරෙන් පියවරට (Eng Sub) Butter Cake with step by step instructions by Apé Amma


Welcome to Ape Amma Youtube channel. What many people have mentioned me was that, the butter cake comes out good one day … …but something goes wrong the next day. So today I’ll showing your step by step how to make a great looking & tasting butter cake. And today I’ll be also giving out the basic skills and information needed when baking. first prepare all the equipment needed to make the cake. We always say the each oven is different when baking. So today I’m going to show that difference to you practically. So today I’m going to make a cake with of a same quantity in 2 different sized ovens. I’m baking the first cake in this 48L oven. There are 3 heating elements at the top and bottom. There are 4 grooves to place the rack. I’m placing the rack in the 2nd slot. It looks like the rack is not centered properly. but when you keep the cake tray that different isn’t there. See this distance once you place the cake tray. now it’s equal. So even though the rack isn’t in the center of the oven. The cake tray is in the center of the oven. The cake will bake evenly once you keep the baking tray in the center of the oven. Now for this cake I’m taking equal quantities of the ingredients. So I’m taking 200g of egg I’ve taken large eggs so only 3 eggs were needed for 200g so if you have small eggs then you’ll have to weigh them. so it’s best to have a scale. So this is one point that you need to remember Next we have to take a pan that match our mixture. This is a 8x8x 1.5″ size pan if you are taking a round pan, then take a pan that’s 8″x2″ Today I’m baking this in a nonstick tray so I’m not adding any butter and flour. I’m only placing a parchment paper to this tray. The other important thing is the eggs has to be on room temperature. don’t use the eggs that are straight out of the fridge also break the eggs separately without adding them directly to the cake mixture. because there can be rotten eggs. next check the date of the baking powder buy a small baking powder like this if you don’t make cakes very often. if the baking powder is expired the cake will not rise well. sieve the baking powder and flour together. when you buy flour, use high quality flour that’s sealed in packets. place the parchment papers in the baking tin as shown. see how easy it will be when you add the parchment paper like this. if you don’t have a nonstick tray, then use this method of adding butter and flour. now you can use this baking tray even without the parchment paper. but adding this parchment paper makes it easy to take the cake out of the baking tray. if you have a very small oven, don’t have the parchment paper coming out of the tray like this. because it will burn if contacted with the heating element. for this cake try to take super fine sugar. if your sugar isn’t super fine then slightly grind it then next important thing is the butter has to be on room temperature. when you cream this butter and sugar if you over beat… ..the butter will start to melt. when that happens the air bubbles will deflate and the cake will be dense. That’s the reason I wanted you to take very fine sugar. that way you don’t have to beat too much. while you beat use the spatula to scrape any sugar granules around the bowl. Now you have to preheat the oven to 180 Celsius Now I’m checking if the sugar is fully dissolved. There is still some sugar granules left I’ve creamed this for about 4 minutes now. there is very fine sugar granules left… but that will also dissolve when you add the eggs. when you add the egg you have to add one at a time. 1 tsp vanilla extract. after vanilla is added I’m beating for about 3-4 seconds now while you add the flour little at a time… mix it using a whisk and mix it only in one direction. don’t over mix this just 2 turns is enough for 1 portion of flour. if you are doing this using a wooden spoon, just fold it without mixing too much. if you mix this too much, gluten will develop in the flour… …and the cake will become very dense. the batter has to be transferred to a cake tin and placed in the oven soon because… …baking powder has a property that reacts fast when mixed with moisture. so when the batter is done, the oven has to be preheated properly too. if you keep the cake batter outside for too long the the air bubbles made by the baking powder will deflate. and the batter will go down again. now level the cake batter with a spatula. make sure you tap this few times to remove any excess air bubbles. there will be large pores when you cut the cake if there are too much air bubbles in the cake. Now I’m placing the cake in a 180 Celsius pre heated oven. This is the 48 L oven I showed earlier. size of the oven can also change the baking time of a cake. The heat has to be right as well. if the temperature is too high the sugar in the cake will caramelize and burn the cake. And don’t open the oven door many times to check the cake. if you do that the cake will not rise well. wait till the cake is well set like this. don’t open the oven door before that. now do a toothpick test to see if the cake is baked. you have to do the toothpick test like this pulling the cake tray slightly oven of the oven. don’t take the cake out of the oven on to your counter top to do the toothpick test. some ovens doesn’t distribute the heat evenly throughout the oven. mostly the back of the oven has a higher temperature than the front. then you have to turn the cake the other way around once the cake is risen like this. the butter cake has to be golden brown at the top. it took me 35 mins to bake this cake. see how easily I can remove the cake out of the tray… …because of the way I placed the parchment paper. now remove the parchment paper as shown. see how easy this method is. I’m using these 2 papers for my next cake. keep this cake on a cooling rack and let it cool down. see the bottom side of this cake. see how nice this cake looks! now you can cut this to any size of pieces you wish. see how this cake is baked evenly, isn’t it beautiful ? 🙂 see how soft this and moist this is. it just melts in the mouth and really delicious. Now I’ve finished baking the first cake. This is the 2nd cake but it’s the same recipe. I’m baking the 2nd cake in this small 28 L oven This oven has 2 heating elements in top and bottom. There are only 3 grooves to place the rack so it’s easy to find the middle in this oven. when you bake the cake in this oven, it’s very close to the heating element. and the walls of the oven is also very close to the cake tray. so the chance for the cake to burn is very high So I”m baking this cake in 170 Celsius for 35 minutes. this cake is also baked in the same baking tray. you have to do another thing when you bake in small ovens like this. After 25 minutes I’m placing a aluminum foil over the cake tray. and bake for 10 more minutes. Now it’s 35 minutes Now do the toothpick test now the toothpick is clean that means the cake is baked very well. see even that cake looks really good. even the bottom is baked very nicely. see how soft this cake looks. I hope you received the knowledge to make a butter cake perfectly. I’ll inform you about more important points you need to know when baking in a another video. send your photos of butter cakes to Ape Amma facebook fan page too. If you found this video useful and gained some knowledge, leave a like and share with your friends. Subscribe to Ape Amma channel and hit the bell icon to watch more useful videos. Thank you for watching.

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