Spelt Butter Cake: 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. Normally 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.
Takes = 10 minutes
Bakes = 30 minutes
Makes = 1 square cake 23cm (9inch) about 16-20 pieces
Cake Ingredients
- Butter, soft – 125g (1/2 cup)
- Sugar – 200g (1 cup)
- White Spelt flour (or your choice) – 280g (2 cups)
- Cornflour – 30g (3 tablespoons)
- Baking powder – 1+1/2 teaspoons
- Bicarbonate of soda – 1/2 teaspoon
- Milk, I use soy or oat milk – 250ml (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
Buttercream Ingredients
- Butter, soft – 125g (about 1/2 cup)
- Vanilla extract – 1/2 teaspoon
- Lemon juice – 1-2 teaspoons
- Sifted Icing sugar – 250g (about 2 cups)
- Optional lemon zest for the top
Method
- Preheat the oven to 170˚C fan, Gas Mark. Butter the base and sides of a 23cm (9inch) square cake tin or round tin, then line the base with baking paper.
2. Reverse creaming method: Blend the flour, baking powder, baking soda and sugar. Then add in the butter and blend until the butter is in small pieces.
3. Whisk eggs, milk and vanilla in a small bowl or glass jug.
4. Now pour in half the liquid and mix for about 1 minute to combine. Then stop and scrape. Pour in balance and mix on medium for 30 seconds then stop and scrape. Mix for another 30 seconds to ensure you have a smooth batter. Be careful not to over-mix.
5. Scoop the cake batter out into your prepared cake tin, and tap a few times to remove any air bubbles. Bake in your pre-heated oven for 30 to 35 minutes, on the middle shelf until golden and the skewer comes out clean. Transfer to a wire rack and cool in the tin for 10 minutes then remove and cool completely before adding the icing.
6. To Make the Icing: whip the butter until slightly softened (skip this if your butter is already soft), then sift the icing sugar on top, add in the vanilla and lemon juice then beat for about 3-5 minutes until light, white and fluffy. Add food colouring if needed. Spread on top of the cooled cake leaving a slight edge of 2-3mm around the outside. Leave this plain or decorate with a sprinkle of lemon zest, chopped nuts, sprinkles, toasted coconut or fruit.