Anka & Charcoal Butter Cake

These were actually baked during this year Chinese Lunar New Year for my family gathering :) I've baked two butter cakes one using egg separation method (the famous Mrs Ngsks's recipe) and there other whole egg method (Topo  Map Love Cake). So which cake was more well-recieved? hahaha actually no winner or loser for this question :D Those whom prefer fluffier and soft texture liked the Anka & Charcoal Butter Cake, whereas those prefer firmer cake crumbs liked the Topo Map Love Cake. Anyway all the cakes were finished by everyone so I guessed both cakes taste equally good :D

Modified from Mrs Ngsks Vanilla Butter Cake
Ingredient

• 250gm salted butter
• 200gm eggs, no shell (4 large eggs)
• 50gm + 150gm sugar
• 200gm self raising flour, sifted
• 60ml milk
• 1 tsp vanilla paste
• 1 tsp charcoal powder
• 1 tsp anka powder + few drops of red coloring 

Method

1. Preheat oven at 160 deg cel. Prepare a 7 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
3. Cream butter and 150gm sugar until pale and fluffy. Put in vanilla paste and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. 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.
5. Divide egg yolk batter into 2 equal portions. Add charcoal powder into one portion and anka powder with red coloring into another portion. Fold well.
6. Divide beaten egg white into 2 equal portions and fold into the charcoal batter and anka batter respectively.
7. Spread a portion of anka batter onto the cake pan, follow by the charcoal batter. Repeat with another anka batter and finish with the charcoal batter on the top layer. 
8. Bake for 45 minutes or until skewer comes out clean. Remove from oven and invert to cool completely before unmoulding.

I am linking this post to the Bake Along #59 event hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.