The top browned too fast while the insides took so long to cook. I thought the cake's ready when I tested it with a wooden stick. Then I found that it's a bit wet in the middle when I cut it. So I put it in the oven again. That's when the top overburnt. Arrrgh!
I think another problem was because I used a smaller baking tin. So the batter was almost filled to the brim before baking. Maybe that's why it's very difficult to cook coz it's too thick? *scratch head* I don't know.
The cake is sweet enough but a bit too oily for my liking (I've already put less butter wor *scratch head again*). And definitely not fluffy. But the kids love it. Of course I scrapped off the burnt top and took away the wet part before giving it to them.
~ the ingredients ~
~ batter almost filled to the rim ~
~ after 1st round ~
~ 2nd round, overburnt :( ~
~ see the wet patch at the bottom? sigh... ~
Anyway, I'd like to share the recipe here with you. I'm sure you'll do much better. :-)
FAMILY NESTUM CAKE (taken from Agnes Chang's Baking Made Easy recipe book)
240g butter/margarine (I used 210g butter coz that's the remainder I have)
200g castor sugar (I used 160g and it's sweet enough for us)
1 tbsp honey
200g self-raising flour, sifted
1. Put butter/margarine, sugar and honey into a mixing bowl and cream till light.
2. Add in eggs one by one, beating well after each addition till creamy.
3. Add Nestum and mix well.
4. Divide flour and milk into 3 parts and fold in alternatively till well-combined.
5. Pour mixture into a 22cm/9in lined and greased square baking tin, baked in a pre-heated oven at 180ºC till golden brown and cooked, about 45 minutes.
6. Remove from oven, leave to cool before serving.