Brown sugar butter cake

Overview

Brown sugar butter cake uses a lot of brown sugar, and the combination of brown sugar and butter is so delicious! I believe you will be amazed when you eat this cake. The brown sugar particles seem to melt into the cake, adding a wonderful layer of texture to the cake.

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• baking powder
• brown sugar
• butter
• egg liquid
• walnut kernels
• fine sugar

Ingredients

Steps

1. 1 Put the egg liquid, brown sugar, and fine granulated sugar into an egg-beating basin (the egg-beating basin must be water-free and oil-free);

   

2. 2 Place the egg-beating basin in a basin with a water temperature of about 40 degrees, heat it over water, stir the egg liquid continuously during the heating process, until the sugar melts, heat until the egg liquid reaches 37 degrees, and remove the egg-beating basin from the hot water;

   

3. 3 Use an electric egg beater to beat the egg liquid at high speed. Because a large amount of brown sugar is added, it is not easy to form bubbles when beating, so you need to have enough patience to beat the egg liquid until the egg liquid is thicker;

   

4. 4 Melt the butter over water, wait until the temperature drops slightly, then pour it into the egg batter and stir evenly;

   

5. 5 Mix the baking powder and low-gluten flour, sift into the egg batter and mix evenly;

   

6. 6 For the first time, add the roasted walnut kernels and mix evenly;

   

7. 7 Pour into the mold that has been lined with oil paper in advance, lift the mold and shake it slightly. After the cake batter is flattened, sprinkle with chopped walnut kernels and brown sugar particles;

   

8. 8 Preheat the oven in advance, put the mold into the oven, and bake at 170 degrees for 35 minutes. After testing, unmold and place on a rack at room temperature to cool.