French Quatre Quarts Butter Cake

Method

1. Put 640g butter in a bowl and beat it smooth with a mixer. Add 576g kOBE Monk Fruit Blend a little at a time along with 8g salt, beating until the mixture is light, smooth and pale yellow.
2. Crack and split the eggs into two equal portions and beat each portion into the butter mixture in turn, about 1 minute per addition.
3. Sift 800g all purpose flour into the butter and egg mixture, add 16g milk powder and 16g baking powder, and mix from the center outward.
4. Add 160g water or oat milk slowly, beating on low speed until the batter is smooth.
5. Brush a thin layer of butter into a rectangular pan and fill it two thirds full.
6. Heat the oven to 180C for 10 minutes, then set the top heat to 200C and the bottom heat to 180C and bake 12 to 15 minutes.
7. Once the top turns pale gold, score a line down the middle with a sharp knife and keep baking until done.

Tips

• Splitting the butter and egg mixture into smaller portions and combining them with the flour in turn gives a smoother batter.
• This cake carries more butter than a regular sponge, so the butter has to be fully softened before beating.
• Fill the pan only two thirds full, since a fuller pan overflows.
• Score the line down the top the moment it turns pale gold, since scoring too early makes the cake sink.
• Add the eggs to the butter in two additions, since pouring them all in at once makes the butter split.