Butter Cake
Summary: When the cake came out of the oven, my jaw dropped. I did not only get a non cracked butter cake, I got a FLAT cake. OMG OMG! This is double bonus! Fluffy and soft!
Butter Cake
Ingredients
- 230gm butter (salted), softened (cool at 18-20C, not glossy)
- 200gm eggs, no shell (4 grade B eggs)
- 50gm + 150gm sugar
- 200gm self raising flour, sifted.
- 60ml milk
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
Instructions
- Preheat oven at 180C (conventional). (I only use 170C). Prepare a 8 inch square pan.
- Line the base and grease the sides (greasing helps the cake’s sides to rise well)
- Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity)Beat
- egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
- Cream butter and 150gm sugar until pale and fluffy (KA speed 2-4 ). Put in vanilla seeds and and
- beat for a while. Put in egg yolks one by one and beat well after each addition.
- Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until
- well incorporated. Mix in balance of flour.
- Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.
- Pour batter into pan and level.
- Bake for 45 minutes or until skewer comes out clean. (I reduced to 150C for the last 15 minutes
- because the top seems to be getting dark)
Recipe and Photo: Wendyinkk / CC BY-NC-SA
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