Thai Butter Cake Hurricane Pattern ( whole egg method )

 

Thai Butter Cake Hurricane Pattern 

A

250g Golden Churn unsalted butter 

180g sugar

B

5 eggs yolk

1tbsp vanilla 

100g fresh milk

C

250g flour

2tsp Double baking powder 

D

15g coco powder

* Line and grease base and side 18x18cm square pan.  

* Beat A until double in size. 

* Add in B one at a time, beat until smooth. 

* Add C fold 3 times until mix well. 

* take half batter mix with coco powder.

* Scoop 2tbsp of white batter, and continue with chocolate batter, layer on each other until finish.  * You may tap the pan when half way through to spread the batter coverage of the pan. 

* Lastly, use a chopstick to do the Hurricane Pattern going from left too to bottom right moving up and down motion. 

* Bake 170°c for 90 minutes.

* Removed from oven and let it cool.