All my life I've been avoiding from making butter cake because I grew up with mom baking them.
But Wendy's post on fluffy butter cake has gotten my heart, here's her take on her friend Mrs NgSK's recipe.
I'm not a big fan of beating egg whites and yolks separately, especially because they involve the use of mixers ... Cleaning the whisks is a tedious job.
227g unsalted butter
210g eggs, without shells (4 large eggs)
50g + 150g sugar
200g self-raising flour, sifted
60ml milk
1. Preheat oven at 170°C.
2. Separate the yolks from whites. Beat egg whites with a mixer until soft peaks form. Gradually add in 50g sugar and beat until stiff peaks form.
3. In another bowl, cream butter and 150g sugar with a mixer until pale and fluffy. Add in yolks one by one, beat well after each addition.
4. Mix half the flour into the butter mixture. Gradually pour in the milk. Add in the remaining flour and mix well.
5. Beat in half of the egg whites, mix until incorporated. Fold in the remaining egg whites.
6. Spoon into a cake tin with the sides greased. Bake for 45 minutes.
As suggested by Wendy, I also lowered the temperature to 150°C since the top have turned into a caramel colour 30 minutes later.
Sadly, my cake didn't turn out to be cooked thoroughly as the bottom layer seems to be a little moist. It's not visible in the pictures. Nonetheless, the cake turned out fluffy and really fragrant (credits to the butter and milk!).
2. Separate the yolks from whites. Beat egg whites with a mixer until soft peaks form. Gradually add in 50g sugar and beat until stiff peaks form.
3. In another bowl, cream butter and 150g sugar with a mixer until pale and fluffy. Add in yolks one by one, beat well after each addition.
4. Mix half the flour into the butter mixture. Gradually pour in the milk. Add in the remaining flour and mix well.
5. Beat in half of the egg whites, mix until incorporated. Fold in the remaining egg whites.
6. Spoon into a cake tin with the sides greased. Bake for 45 minutes.
As suggested by Wendy, I also lowered the temperature to 150°C since the top have turned into a caramel colour 30 minutes later.
Sadly, my cake didn't turn out to be cooked thoroughly as the bottom layer seems to be a little moist. It's not visible in the pictures. Nonetheless, the cake turned out fluffy and really fragrant (credits to the butter and milk!).
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