I am hoping someone out there will be able to help me ;/ I have started using handmade butter in my madeira cake recipe - I am finding that I have a couple of small (7mm) 'oily' patches running from top to bottom of cake when I cut it??? I use my eggs & butter at room temperature, I beat in eggs 1 at a time, I continually scrape down side & bottom of bowl, cake is definitely cooked as both metal & wooden skewer coming out clean in several places & cooking cakes for about 2hrs 20 - 2hrs 30 min (8" square)??? Really want to continue using handmade butter, so fingers crossed someone has the answer
This blog may help you. It looks like most are talking about excess water in your butter. This might be the problem! Hope it helps!!
Thanks for the link. I think this may be the problem ;( Unfortunately, I buy my handmade butter in, so have no control over the amount of water content. I may try adding a little less butter and see if that helps :) Thanks again.
We used to occasionally get hand made butter and would run into pockets of residual buttermilk, so we would beat it. You could try beating it with the paddle attachment of a stand mixer to separate the excess liquid - http://www.cheftalk.com/t/20165/too-much-water-in-the-butter