Butter Cake 牛油蛋糕

Just to share here the butter cake that I made for Pai tin kong prayer 拜天公 and also my mom’s favorite cake. She said this is the best butter cake that I made for her. She likes the buttery taste and fine texture. This time I modified my old recipe on my blog (old fashioned butter cake updated in 2010, egg separation method) by reducing egg and sugar ,

** both photos were taken using phone...

Butter Cake 牛油蛋糕

*makes a 8” round cake

250g butter (salted ), room temp

100g caster sugar

4 egg yolks (large)

230g Japanese cake flour

1tsp double action baking powder

4tbsp milk

1/2tsp vanilla essence

4 egg whites (large)

70g caster sugar

Method

1. Sift flour and baking powder together, set aside.

2.Place the butter, sugar (100g)and vanilla in the bowl of an electric mixer and beat until light,creamy and look white.

3.Add the egg yolks, one at a time, beating well after each addition. Mixer in slow speed, add in flour and baking powder , alternate with milk, beat well to combine.

4.Beat egg whites in a clean large bowl until foamy . Gradually add in sugar(70g), and beat till soft peak.

5.Take one portion of the meringue , and use a hand whisk to stir well with egg yolk mixture till combine and thick paste.

6.Slowly fold in the meringue with a spatula till well combine.

7.Spoon the batter in the prepared cake pan which line the base with paper and lightly grease the sides . Use a chopstick or butter knife to smooth the batter and tap on working table to remove air bubbles.

7. Bake at preheated oven at 170c for 50mins at middle rack or until cooked when tested with a clean skewer at middle.

8.Once cake is slightly cool down, immediately remove the cake pan , and continue to cool down before enjoy.

Recipe by Sonia a.k.a Nasi Lemak Lover

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