Indulge in Cinnamon Muscovado Ripple Butter Cake: The Secret to a Fluffy, Soft, and Flavorful Treat
This decadent cake is a symphony of textures and tastes. The tender crumb melts in your mouth, while the cinnamon and muscovado ripple creates a delightful burst of warmth and sweetness. Each bite is a journey of pure indulgence.
This video covers
* Master the art of creating a fluffy, soft, and moist cake texture.
* Discover the perfect balance of cinnamon and muscovado flavors.
* Learn how to achieve the signature ripple effect for a visually stunning cake.
* Gain confidence in your baking skills and expand your culinary repertoire.
#CinnamonMuscovadoRippleButterCake #FluffySoftMoistCake #BakingTutorial #HomeBaking #FlavorfulTreat #SweetTreat #IndulgentDessert #CulinaryAdventure #bakingsecrets
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Tools & Ingredients Used in this video
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20cm x 20cm square tray pan (AU) amzn.to/492gL48 | (US) amzn.to/4anJOjI
Oven temperature device: (AU) amzn.to/3Vr0nqI | (US) amzn.to/4alL1YO
Oven mitt set: (AU) amzn.to/3INYlcQ | (US) amzn.to/3x8ccIo
Gold measuring spoons set: (AU) amzn.to/43uIF7N | (US) amzn.to/4a4XfFl
Baking digital scale: (AU) amzn.to/3vjnDMP | (US) amzn.to/4alACMI
Baking Wire Rack: (AU) amzn.to/497RiXd | (US) amzn.to/3vu4kjJ
Ingredients
For the Squares:
225g (8 oz) butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
1 tsp organic vanilla extract
For the Ripple Filling:
20g light muscovado sugar
pinch Nutmeg powder
pinch cardamom powder
1 tsp ground cinnamon
(Tool) 20cm x 20cm square tray pan - make 25 pieces
Ingredients
1. Preheat your oven to 160°C fan forced. Grease and line a 20 x 20cm square tray pan.
2. Prepare the Ripple Filling: In a small bowl, mix together the light muscovado sugar, ground cinnamon, nutmeg and cardamom powder. Set aside.
3. Prepare dry ingredients: In mixing bowl, mix together the self-raising flour and baking powder.
4. Make the Cake Batter: In a separate mixing bowl, beat the butter and sugar together until pale and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Add Dry Ingredients: Sift the self-raising flour and baking powder together. Gradually fold the flour mixture into the butter mixture,
7. Stir in the vanilla extract.
8. Layer the Batter and Filling: Spread half of the cake batter evenly in the prepared square tray pan. Sprinkle the ripple filling evenly over the batter. Spread the remaining cake batter over the filling, ensuring it covers evenly. Use the skewer to create marbling and swirling effects on the cake before baking.
9. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
10. Leave to cool in the pan for few minutes before removing from pan.
11. Serve: Once cooled, cut the cake into squares and serve.
Don't forget to like, comment, and subscribe to my channel for more exciting baking adventures and family-friendly recipes @ ➡︎ / @hankeriesydney
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Chapters:📱
⏰ Timecodes ⏰
[00:00] Intro
[01:02] Prepare ingredients for making the cake including the dry ingredients, wet ingredients, and the ingredients for the cinnamon ripple filling.
[01:47] Mixing dry ingredients
[02:12] Mixing butter and sugar
[03:22] Adding eggs.
[04:37] Adding vanilla extract
[04:47] Preparing the baking pan.
[05:12] Pour cake batter into pan.
[06:12] Bake in preheated oven at 160 Celsius for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
[07:07] Cooling and serving.
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原料
对于正方形：
225 克（8 盎司）黄油，软化
225克 细砂糖
4个大鸡蛋
225克自发面粉
2 茶匙 泡打粉
1茶匙有机香草精
对于波纹填充：
20克 淡黑砂糖
捏肉豆蔻粉
捏小豆蔻粉
1 茶匙 肉桂粉
(工具) 20cm x 20cm 方形托盘 - 制作 25 件
原料
1. 将烤箱预热至 160°C，风扇强制。在 20 x 20 厘米的方形托盘上涂上油脂并铺上衬里。
2.准备波纹馅料：在一个小碗中，将淡黑砂糖、肉桂粉、肉豆蔻粉和小豆蔻粉混合在一起。搁置。
3. 准备干料：在搅拌碗中，将自发粉和泡打粉混合在一起。
4.制作蛋糕面糊：在一个单独的搅拌碗中，将黄油和糖一起搅拌，直至颜色变浅且蓬松。
5. 一次加入一个鸡蛋，每次加入后搅拌均匀。
6. 添加干料：将自发粉和泡打粉一起过筛。将面粉混合物逐渐拌入黄油混合物中，
7. 加入香草精搅拌。
8.将面糊和馅料分层：将一半蛋糕糊均匀地铺在准备好的方形托盘中。将波纹馅均匀地撒在面糊上。将剩余的蛋糕糊涂在馅料上，确保其均匀覆盖。烘烤前，用串在蛋糕上制造大理石花纹和漩涡效果。
9. 在预热的烤箱中烘烤 25-30 分钟，或直至插入中心的串肉签干净为止。
10. 在锅中冷却几分钟，然后从锅中取出。
11. 食用：冷却后，将蛋糕切成方块即可食用。