Chef's Choice Unsalted Cultured Butter
Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture.
View productCredit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Passionfruit Butter
Butter Cake
Method
Passionfruit Butter
- Combine eggs, sugar, passionfruit and lemon juice in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 3 minutes or until sugar has dissolved
- Gradually add the butter, one or two cubes at a time, whisking continuously
- Cook, whisking, for a further 5 minutes or until mixture has thickened and coats the back of a spoon. Remove from heat. Cover the curd surface with plastic wrap to prevent it from forming a skin. Bring to room temperature, then refrigerate until cold
Butter Cake
- Preheat oven to 180°C/160°C (fan-forced) and grease a 24cm x 13cm x 6.5cm (base measurements) loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges
- Beat butter, sugar and vanilla in a large bowl with an electric mixer on medium speed until pale and creamy
- Add eggs, one at a time, beating well after each addition. Mixture may look curdled at this stage
- Add sifted flour and milk in two batches, folding until combined. Spoon into the prepared pan and smooth top
- Cook 50-60 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Remove from oven and stand in pan for 10 minutes. Transfer to a wire rack to cool completely
- To serve, spread dollops of passionfruit curd over the top of butter cake. Slice and serve
Tips & Hints:
- All ingredients for butter cake (including milk and eggs) must be at room temperature when making this cake
- Butter cake will keep well wrapped in a sealed container for 3 days. Microwave slices for 10 seconds or until warm before serving
- Passionfruit butter can be refrigerated in a sterilised jar or container for up to 2 weeks
- Freeze passionfruit butter in an airtight container for up to 3 months. Defrost in the refrigerator overnight. Whisk until smooth
Passionfruit Butter
- Combine eggs, sugar, passionfruit and lemon juice in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 3 minutes or until sugar has dissolved
- Gradually add the butter, one or two cubes at a time, whisking continuously
- Cook, whisking, for a further 5 minutes or until mixture has thickened and coats the back of a spoon. Remove from heat. Cover the curd surface with plastic wrap to prevent it from forming a skin. Bring to room temperature, then refrigerate until cold
Butter Cake
- Preheat oven to 180°C/160°C (fan-forced) and grease a 24cm x 13cm x 6.5cm (base measurements) loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges
- Beat butter, sugar and vanilla in a large bowl with an electric mixer on medium speed until pale and creamy
- Add eggs, one at a time, beating well after each addition. Mixture may look curdled at this stage
- Add sifted flour and milk in two batches, folding until combined. Spoon into the prepared pan and smooth top
- Cook 50-60 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Remove from oven and stand in pan for 10 minutes. Transfer to a wire rack to cool completely
- To serve, spread dollops of passionfruit curd over the top of butter cake. Slice and serve
Tips & Hints:
- All ingredients for butter cake (including milk and eggs) must be at room temperature when making this cake
- Butter cake will keep well wrapped in a sealed container for 3 days. Microwave slices for 10 seconds or until warm before serving
- Passionfruit butter can be refrigerated in a sterilised jar or container for up to 2 weeks
- Freeze passionfruit butter in an airtight container for up to 3 months. Defrost in the refrigerator overnight. Whisk until smooth
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