Butter cake is a popular cake in Sri Lanka. Its so simple and easy to make. I used to do this cake when I was 12 years old. Still I use the same recipe as usual. You can use this cake for birthday cakes and any cake that you want to decorate. It comes perfect. Any questions feel free to ask.
After doing more than 1250 recipes in YouTube I haven’t done this cake. I got so many request for this recipe recently. So I thought of sharing my secrets for a beautiful butter cake.
If you are a Novice cook remember these points please. First of all the butter has to be in room temperature. Using cold eggs will do no harm. If you are hand beating, the beating pattern should be the same.
- 125 g Plain flour
- 1 Teaspoon full baking powder
- Pinch of salt
- 30 ml Milk
- 125 g Butter (In room temperature)
- 125 g Eggs (Weigh with out shells)
- 125 g Sugar (Adjust sugar to your liking)
- 1 Teaspoon vanilla
- Preheat the oven to 180 C .
- Grease a baking tray 6 x 3 inch.
- Add Butter and sugar in to a mixing bowl and whisk until sugar dissolves and creamy and pale in colour.
- After add the eggs one by one and mix well.
- Mix salt, baking powder and flour together.
- Lower the speed and add in to the egg mix and mix well.
- Add vanilla and mix well again.
- Pour the batter in to the prepared cake pan and bake on 180 c about 30-40 minutes or until a skewer inserted comes out clean.
- Cool on a wire rack completely.
Tuna is a very common fish used in Asian countries. They cook tuna in different ways. Tuna has a commercial value too. People consume tuna than any other fish in the world. In Sri Lanka it comes as a dried flaky fish (Maldive fish flakes) too to use in all the other cooking to give an extra taste and protein too.
This type of a dish is very good with a special rice to serve as one pot dish.as it contains everything in one dish. If you are not a chillie lover you can omit chilles from this to cook this adding some extra tomato sauce.
Sri Lankan Yellow rice is a very popular rice dish. Its mainly served for special occasions. The colour and aroma of this dish is unique to Sri Lanka. The coconut milk used in this gives this a very rich and creamier taste. The rice normally served with special curries and pickles.
You need to keep several things in mind when you do this dish. Do not cook the rice until it loose the shape. So always add less water to keep in looking nice on the plate. There are special Sri Lankan rice for this dish but if you are overseas you can use Basmati, or Ponni rice for this dish too.
I am writing this for 100s of messages I got, requesting this cake. It is really hard to get the correct recipe from someone who knows it as they are keeping the secrets to them selves. So I thought of unveiling the secrets of this recipe. So I have to expect more dislikes on my video. I really don’t worry about that at all. Hah ha……Special thanks to my beautiful friend Shehani who gave me so many instructions to do this exactly correct.
Sri Lankan wedding cake is a very rich cake. This can be done for Christmas as a Christmas cake too. The secret of the taste is the maturing process. You can do this without maturing the cake for months too. But the beautiful colours and rich taste comes from the correct process.
If you want to start your own business try doing this. Even you can do it for your own wedding and can save a lot of money. All you need is to start it as early as possible and get the help from friends and the family.
So now I am going to describe all the the things that you need to know. So read carefully to get it right. First you need to cut the fruits very finely and need to mature several months. make sure to doit right with out mixing any water. Rose essence is very strong. So when you add it make sure to add several teaspoons only. But the rose water and flavour is not very strong. So you can add up to a wine glass. Instead of brandy you can add sweet sherry or even rum. But brandy add the strong flavour to the wedding cake. And it helps to preserve it for a longer time.
When Baking it takes a longer time. Depending on how thick your cake is. So always keep an eye on it after 2 hours of baking. If you don’t have a large tray like the one I am using Use several trays. I only did a small amount of icing just to show you how to do it. I have done cashew pate in one video before. Click on the link and get it. You can multiply the icing to the amount you wish. I did that for about 500g piece of cake. This whole cake weighs 6.2 kilograms. So you need to multiply it in 14. You can cut more than 150 pieces. Always depends on the size of the cake. Enjoy baking. Don’t forget to leave a feed back after you try.
This recipe is 100% guaranteed.
For the first part
- 400g Currants
- 400g Pumpkin preserve
- 400g Sultana
- 400g Raisins
- 250g Cashew
- 1 bottle preserved Ginger
- 1 bottle preserved chow chow
- 1 bottle preserved Pumpkin
- 1 bottle preserved candid peel
- 1 wine glass full brandy
- Rose essence or rose water
- 1 tbsp.. All spice
- 1 wine glass full bees honey
For the second part
- 10 egg whites
- 20 Egg yolks
- 500g Butter
- 250g Semolina
- 250g Caster sugar
- 250g icing sugar
- Golden syrup
- The matured fruit mix done before
For the almond paste…
- 100g Cashew finely ground
- 100g icing sugar
- Sugar syrup
- 1/4 tsp almond essence
- 1/4 tsp rose water
- Cut all the fruits and nuts very finely.
- Add brandy in to the fruit.
- Add all the syrup from the preserved fruits.
- Next add vanilla and rose water with the spices.
- After add the bees honey and stir well.
- Close tightly and leave in a dark place about 3 months.
- Beat the egg white with half of the caster sugar until the soft peak.
- Add e table spoon full butter in to the semolina and dry Roast the semolina until golden brown.
- Add butter and left over sugar with the confectionary sugar and whisk until creamy.
- Add egg yolks one by one and whisk until pale in colour.
- Add egg mix in to the fruit mix.
- Next add the semolina and mix well.
- Preheat the oven to 130c.
- Prepare a large cake pan with several layers of baking paper.
- Pour the mix in.
- Bake about 3-4 hours.
- Leave to cool completely in the tray.
- Prick the cake & Pour about 1/4 cup of brandy over the cake.
- At this point if you like to break at once break and put in to a container.
- Cover well. And leave to mature. If you like wet the cake once a month with brandy.
- Break the cake or slice the cake to the desired size pieces.
- Press on to the prepared tray.
- Add the cashew meal and icing sugar, syrup and almond and rose essence in to a mix well.
- Keep on kneading until all combines.
- After add some icing sugar on to the bench and knead well. And using a rolling pin roll the paste thin as you can.
- Sprinkle some cashew meal on top of the cake.
- After put it on the pressed cake.
- Cut to the size you wish.
- Wrap in oil paper and next in cellophane.
- Ready to serve. Can keep about year or more.
Sri Lankan Kimbula Banis or the sugar coated sweet buns are one of my childhood favourites. My kids loved them as well as I did. The bread man used to deliver early morning . With the ring of the bicycle he rides kids knew the bread man is near your door step.
The name derived from the shape of the bun. Its the shape of the crocodile. Kimbula is the term for a crocodile in Sinhala Language. I do think about this deeply some times. Some call it as “Seeni Kurulla” (Sugar coated bird). For me now after studying to the depth of baking it s more likely German croissants . The difference is the sugar crystals on top.
Anyway these buns are easily found all over Sri Lanka. Its so nice to have them with a nice cup of freshly made Ceylon tea as a quick snack. The method of making this is really simple.
The bread flour is not available in Sri Lanka. So you can make them from using plain or all purpose flour too. The kneading should be at least more than 20 minutes. That makes the more softer and nicer looking buns.When you roll make sure to stretch in as much as you can to get the nice shape.
The sugar crystals on top and shape of a croissants make this bun unique to all Sri Lankans. One day my son asked me whether I can make them at home. I tried to get a recipe from the web which I couldn’t. So I created my own recipe after attending to do it few times. But now you can find many more copies of my own coming out as their own. I am happy that someone is learning something out from my efforts.
Lankan Sugar Coated Sweet Buns (Kimbula Banis)
- 700g Bread flour or plain flour
- 35 g Milk Powder
- 2 Eggs
- 10g Yeast
- 50 g Brown Sugar
- 100g Caster sugar
- 50 g Butter
- 350ml Milk
- Preheat oven to 160 fan forced or 180 normal.
- Add sugar, flour and salt in to a mixing bowl and mix it.
- Add 3 -5 tbsp. Luke warm water and sugar to the yeast and leave it to activate.
- Then add the yeast in to the mix.
- Add Butter, milk powder and eggs.
- Then add the water little by little.
- Knead the dough for 15 minutes.
- Grease a bowl and transfer the dough and cover with a damp cloth and leave in a warm place until the dough is double in size.
- When the dough is double in size, punch down and put on to a floured bench top.
- Roll it to a rectangle.
- Cut triangles from the dough as shown in the video.
- Roll the dough from the wider side to the other end.
- Put them on trays until double in size.
- Brush the tops with water or melted butter.
- Sprinkle sugar on top.
- Bake for 30 min.
Falooda is one of the most beautiful drink that you can find almost every restaurant in Sri Lanka. Almost every day is a warm day there and falooda has a good market every day. The unique taste to its own, make this drink a real time favourite to any one. The colour of the drink is very attractive too. Not only it helps stop the thirst it can stop your hunger too.
I have uploaded a recipe about falooda too. Its not only a drink its a dessert too.. when you select fruit and dried fruits for the falooda think about the taste as well as the colour. Colours plays a major part of this dessert. So if you choose dates like me it need to be fresh or if dried needs to wash and soak before cutting.
How to Make the rose syrup/Sherbet Syrup