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Tapiocca Butter Cake

Ingredients

INGREDIENT A
All PURPOSE FLOUR 350.000 gm
DOUBLE ACTION BAKING PODER 2 tsp
MILK POWDER 50.000 gm
SALT 1/2 tsp

INGREDIENT B
SCS BUTTER(PURE BUTTER) 340.000 gm
VANILLA ESSENCE / Vanilla Powder 1 tsp
TAPAI UBI KAYU(CASSAVA) 300.000 gm
EGGS(GRED 6 nos
GRATED CHEEDAR CHEESE 100 gm
COCONUT MILK 65 gm
CASTOR SUGAR 300.000 gm
Condensed Milk 2 tbsp
GLYSERIN 1/2 tbsp

DECORATION:
GRATED CHEEDAR CHEESE 100 gm
BLACK RAISIN 20 gm
ALMOND FLAKES 30 gm
SNOW POWDER 20 gm

Method
1. Preheat oven for 170 C.
2. Spray tubepan mould or 10 inch square mould.
3. Sift all ingredients A.
4.Remove tapai (Cassava Vein) and mashed it with condensed milk.
5. Beat butter and sugar until fluffy.
6. Add in tapai into the mixture.
7. Add in eggs one by one and mix it well.
8.Add in glyserin and vanilla.
9. Add in ingredients A and fold.
10. Pour into mould and sprinkle all decoration ingredients on top of batter.
11. Baked at 170 C about 45 minutes. Depending on brand of oven.
12. Cook until cake is cook and golden brown.

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