Wednesday, July 15, 2009

Eggless Butter Cake with Purple Yam Filling

Last Sunday, I and my husband had a mini food feast in our house. The hubby was in charged of cooking the main dishes, and I was with the baked goodies. I didn't actually plan on what to bake. It just happens that I have some powdered purple yam in my pantry, and I took off from there.

Eggless Butter Cream Cake

2 1/2 c flour
3/4 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup condense milk
1/4 c butter milk
114 gms butter

1. Sift the flour, baking soda and baking powder together.
2. In a mixer, mix sugar,butter,condense milk, and vanilla for 2 mins until mixture becomes fluffy.
3. Add the flour gradually.
4. Pour in the butter milk after all the flour is done.
5. Put in a buttered baking pan and bake for 30 mins with 325 degrees F.

As for the purple yam, you can buy them mostly in your nearest Asian stores. Just follow whatever is in the packaging's directions on how to cook it, and you're good to go.

As for my hubby's creation, I don't have the recipe yet, but just this yummy picture, sorry guys .

Sushi rice, red beans wtih tomato sauce,cheese and fried panir, subdji (mixed fried vegetables with cream and fresh tomato and olives).