Saturday, May 15, 2010

Butter Cake

Moist & buttery cake, love the fragrance of the butter lingering in the kitchen in the process of baking!! The texture of the cake is fluffy though of the 'holey' appearance. This is the first time I does folding of 8 egg whites into creamed batter, maybe not skilful enough thus resulting this problem. Maybe next time I shall use the whole eggs beating method to see how the texture looks like!

* 250gm unsalted butter
* 180gm caster sugar

* 8 medium eggs, separated
* 220gm self raising flour, sifted

* 40 ml milk

* 1/4 tsp cream of tartar

* 1 tsp vanilla essence


  1. Whisk egg whites with 1/4 tsp cream of tartar until foamy. Add 100gm sugar gradually and beat till stiff peak formed.
  2. In another bowl, beat butter and remaining sugar light and fluffy, do scraped down the sides for butter that are not creamed.
  3. Add the yolks one by one, beating well after each addition and beat in milk and vanilla essence.
  4. Fold in the flour in 2 or 3 batches.
  5. Fold the stiff egg whites into the butter mixture until well-blended but don't over-do it or the whites will deflate. (ignore this step if beating in whole eggs)
  6. Pour batter into a lightly grease and lined bottom of a 8" square or round cake tin and bake in preheated oven at 160 deg cel for 55mins-60mins or until wooden skewer plunged into middle of cake comes out clean. Cool cake in pan for 10mins, unmould cake and cool completely on wire rack.
** Beat in whole eggs one at a time after butter & sugar are creamed for a heavier texture cake.


Carrie said...

Hi Peng,

I think aft U've poured the batter into the pan, slam the pan on the table a few times, it does help to get rid of the air-holes. =)


Peng said...

Carrie...i did that leh!!

Anonymous said...


Can I use less eggs for this recipe? Thanks

Peng said...

can use less eggs, but u can halve the recipe

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