Butter cake is one of my favourite cake, I love those soft and fluffy butter cake especially. During my maternity leaves, my sis bought me a butter cake when she came and visited me. Wow, I fell in love with this butter cake immediately, so light, fluffy and soft and yet with nice buttery taste.
Dear husband know that I love this butter cake so he drove all the way to this bakery shop to buy it for me, at least twice a week and each time, he bought 2 boxes of 6" cake. I can finished one cake by myself, in one day! Hahaha... horrible right. That is why my weight keep going up, I am even fatter than during my pregnancy :P.
When I saw this butter cake in Table for Two or More, I immediately bookmarked and swear to myself that I need to squeeze time to bake it soon. As usual, I didn't read the recipe properly. For step 5, it should be FOLD the balance eggwhites into the batter but I thought still using mixer to whisk. So I whisked the batter then realised should be FOLD, I stopped the mixer immediately and folded the batter. In my heart was thinking this cake is going to be ruined by me again since I done double work on the batter, I never good at egg seperated method :(. Luckily the cake still turned out good YAY!
I remember Wendy mentioned that her cake turned dark during her last 15 mins of baking so I told myself I must go to check the cake after 30 mins of baking. I checked the cake after 25 mins, the cake top already turned dark, very dark :(. I quickly covered the top with aluminium foil.
Recipe from Table for Two or More and originated from Mrs NgSK, a church friend of Wendy
Ingredient : (for 8" square cake pan)
230gm salted butter (soften, cool at 18-20C, not glossy)
200gm eggs, no shell (4 large eggs)
50gm + 150gm sugar
200gm self raising flour, sifted
1 vanilla bean, seeds scraped or 1 tsp vanilla extract
1. Preheat oven at 180C. Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50gm sugar and and beat until stiff. Set aside.
3. Cream butter and 150gm sugar until pale and fluffy. Scrape the vanilla seeds 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. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.
6. Pour batter into pan and level. Bake for 45 minutes (I baked fo 40 mins) or until skewer comes out clean. Remove from oven and invert to cool completely before unmoulding
The cake is so soft, fluffy and moist, the vanilla seeds actually created some crunchiness bites for the cake. However only I can feel the crunchiness, no one actually realised it. I let dear husband tried and he asked "How come the cake so soft!" :) My colleagues given a thumb up for the cake too. The cake is a bit too sweet for me, I will need to reduce a little may be 10g sugar next time. This cake is delicious, definitely a keeper.