Sift the flour, baking powder, and salt. Set aside (step 1). Beat the sugar, egg yolk, and butter (step 2). Add the nutmeg, Barbancourt rum, and alternatively add in the milk and flour mixture (step 3). Beat to a creamy, silky texture (step 4). Set the batter aside.
Start the cake batter with the dry ingredients: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes.
Make the cookies. Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar and whisk to combine well.
Beat the softened butter for a minutes with a mixer using the paddle attachment on medium speed.; Turn off the mixer and add the 3 cups of sifted powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
Hide Step Photos. Preheat oven to 375-degrees. Melt chocolate and butter in a small saucepan, cool 10 minutes. In the meantime, in a separate bowl, whisk eggs and sugar together. Add vanilla and flour and whisk until flour is well mixed in. When chocolate has cooled stir in egg mixture.

Instructions. Preheat the oven to 350 degrees F. Spray a 13x9-inch pan with nonstick spray. In a large bowl, use an electric mixer to combine the cake mix, 1 egg and 1 stick of melted butter until well combined. Pat the mixture into the bottom of the prepared pan.

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royal thai butter cake recipe