Whip Up A Delicious Spelt Butter Cake With This Easy Reverse Creaming Recipe!

This Spelt Butter Cake is delicious and simple with a fluffy buttercream frosting that can be served for a birthday or afternoon tea cake. In this recipe, I have used the reverse creaming method. Usually, most recipes include creaming the butter and sugar first. However, in reverse creaming, the butter, flour and sugar are mixed first followed by the remaining ingredients. This cake is perfect to make the day before you need it! Who invented reverse creaming? An American baker; Rose Levy Beranbaum an author and blogger. Rose pioneered the reverse creaming technique of cake-making by sharing this in 1982. In this process, the butter and flour are mixed first before adding the remaining ingredients. This produces a velvety crumb that is quite foolproof. There is no chance of over-beating and the cake won't be tough. A good method for beginners and perfect for flatter layered cakes.
#spelt #speltcakes #speltflourrecipes #reversecreamingmethod #speltbuttercake #easyspeltvanillacake
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CHAPTERS
00:00 intro
00:20 Preheat oven and to sour the milk add 4 tablespoons of lemon juice rest for 10 minutes (I forgot to mention this)
00:29 Mix all dry ingredients first add 01:40 butter and blend until butter is in fine pieces ...what is reverse creaming?
02:45 Add eggs to soured milk then vanilla
03:45 Add half of the milk mixture and mix for 30 seconds stop and scrape then
04:23 Add the rest of the milk and blend until smooth
05:31 Pour into your cake tin
06:24 Bake for 30-35 minutes until golden and cooked in the centre
cool completely for a few hours before 06:51 how to make the buttercream
09:36 How to decorate and add the buttercream or frosting
10:33 taste test
11:33 outro
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Cake Ingredients
* Butter, soft - 125g, 4.4 oz
* Sugar -200g, 7.1 oz (1 cup)
* White Spelt flour (or your choice) - 280g, 9.9 oz
* Cornflour - 30g, 1.1 oz (3 tablespoons)
* Baking powder - 1+1/2 teaspoons
* Bicarbonate of soda - 1/2 teaspoon
* Milk, I use soy or oat milk - 250g, 8.5 fl oz (1 cup)
* Lemon juice - 4 tablespoons
* Lemon zest - 1-2 teaspoons (optional, I forgot to add in my video)
* Large Eggs - 3
* Vanilla extract - 1 teaspoon
Fluffy Buttercream
* Butter, soft - 125g, 4.4 oz (about 1/2 cup)
* Vanilla extract - 1/2 teaspoon
* Lemon juice - 1-2 teaspoons
* Sifted Icing sugar - 250g, 8.8 oz (about 2 cups)
* Optional lemon zest for the top
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RECIPE LINK - suemareep.com/butter-cake/
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[@cookingwithmimmo]

Amazing recipe so tasty yummy

[@SueMareeP]

Thank you 😊

[@DeepaKhan]

this is a great video! You are ana amazing cook ❤

[@SueMareeP]

Thanks for your lovely comment ❤️