Butter Cake I
One of the cakes I absolutely love is butter cake – plain simple and old fashion but always good butter cake. Butter cakes consist of taking the most basic of ingredients – butter, sugar, eggs, flour and a leavening agent ( baking powder ) and transforming these into a baked cake with a wonderful taste and texture.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 180 g Butter (room temperature and cut into small cubes)
- 30 g Caster sugar
- 45 g Egg yolks (from 3 large eggs)
- 3/4 teaspoon Vanilla extract
- 150 g Self-raising flour (sifted)
- 45 ml Milk (1/4 cup)
- 105 g Egg white (from 3 large eggs)
- 70 g Caster sugar
Instructions
- 1
Preheat oven to 160 degree C. Line bottom and sides of square cake pan (6 x 6 x 2 inch) with parchment paper.
- 2
Cream butter and 30g sugar until light and fluffy, scraping sides and bottom when necessary.
- 3
Add egg yolks one at a time. Beat thoroughly after each addition. Add vanilla with the last egg yolk. Beat till whisk leaves distant trail. Scape down thoroughly.
- 4
Divide flour into 4 portions. Re-sift 1/4 of sifted flour into butter mixture. Fold with spatula till just well mixed. Re-sift anothe 1/4 of flour into mixture. Fold till just well mixed again.
- 5
Add milk in 2 batches, folding till just fully absorbed after each addition.
- 6
Re – sift and fold in remaining flour into mixture in 2 portions as before.
- 7
In separate mixing bowl, whisk egg whites till thick. Gradually add in the 70g sugar and continue whisking till egg whisks form peaks.
- 8
Fold egg whites into flour mixture in 3 batches. Scape side to ensure even mixing.
- 9
Bang mixing bowl against work top 3 times to remove big air bubbles.
- 10
Pour batter into baking pan. Smooth the top. Bang baking pan against work top 3 times to remove gaps between batter and pan.
- 11
Bake in bottom of oven until batter is firm ( about 35 minutes). Then increase temperature to 180 degree C. Continue baking till golden brown or a toothpick inserted in the centre comes out clean. ( about 10 minutes ).
- 12
Remove cake from oven. Leave to cool on wire rack.
- 13
Cake can be unmoulded once dome has subsided and top has flattened.
- 14
For leftovers: tightly wrapped and refrigerate. Reheat in oven, wrapped in foil till warmed through and soft.