Fill the wok with about 1 1/2 inches of water and bring water to boil. Place the steaming rack in the center of the wok. Then, carefully lower one of the plates onto the steaming rack. Cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes (see note 2).
In a mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk until smooth and set aside. Cream the softened butter and sugar until light and fluffy. (This is how to cream butter and sugar .) Mix in the two whole eggs and one egg white, along with the vanilla extract.
In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches
Method. 1. Whisk the butter until light and fluffy. 2. Sift over half of the icing sugar and whisk until fully combined. 3. Sift over the second half of the icing sugar and whisk again. You can add a dash of milk to slacken the mixture if necessary.
Instructions. Preheat oven to 350 degrees. In a medium bowl mix together the flour, salt, baking powder, and soda, nutmeg, ginger, and cinnamon and set aside. Use a stand mixer to cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato.
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royal thai butter cake recipe
