Soft and Moist Butter Cake
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g unsalted butter (softened)
- 150 g fine sugar
- 5 egg yolks
- 1.5 tsp vanilla extract
- 260 g self raising flour (sifted with 4 g salt)
- 75 ml milk
- 5 egg white
- 60 g fine sugar
Instructions
- 1
Beat butter in a mixing bowl until soft and add sugar.
- 2
Cream butter and sugar until pale yellow..
- 3
Add 1 or 2 egg yolks at a time and beat well.
- 4
Mix in vanilla extract.
- 5
Gently mix in milk followed by flour a little at a time
- 6
In a separate bowl, add egg whites and beat until foamy.
- 7
Add half the sugar and beat. Then add the remaining half and beat till stiff peaks form.
- 8
Gently mix in one third of egg white mixture to batter. Slowly add in the remaining egg white mixture in 2 instalments.
- 9
Remove bowl from mixer and gently fold in egg white mixture using a spatula.
- 10
Line bottom of 8-inch square pan with baking paper and grease the sides. Transfer mixture to pan and spread evenly.
- 11
Knock pan on a hard surface to remove trapped air and level the surface with a spatula.
- 12
Bake in preheated oven at 170C for about 40 mins till golden brown. Lower temp to 150 C for the last 20 mins. Watch cake closely for the last 20 mins to prevent over baking.
- 13
Cake is done if a skewer inserted into the centre comes out clean.
- 14
Cool pan on wire rack for 5 mins before unmolding