BUTTER CAKE

I have tried to bake Butter Cake as my initial baking start-off. But the attempt was fail causing the top of the butter cake burnt and it is due to my clumsiness to forgot to on the oven fan :). On the next day I try to bake again and it was successful. Hubby say the cake is very moist, soft and rich enough with the butter taste. Since I am nervous cause did not have baking experience, so I have forgot to snap a picture of the cake :(.

Ingredient:

A)  250 gm Butter (I am using salted SCS/Golden Churn brand)

      85 gm Castor Sugar

      A Pinch of Salt

      1 tsp Vanilla Essence

      4 Egg Yolks

      2 tbsp UHT Milk (I am using Dutch Lady fresh milk)

      200 gm Self-Raising Flour

B)  4 Egg Whites

      85 gm Castor Sugar

Method:

• Preheat your oven at 175'c.
• Line greased paper to the 8" round baking tin
• Sifted the self-raising flour and set aside.
• Using mixer, mixed together butter, sugar, salt and vanilla essence until creamy and light.
• Add in egg yolks (one at a time) and mix until creamy.
• Add in UHT milk and mix well.
• Fold in the sifted flour slowly (spoon by spoon) into mixture till well mixed.
• In a separate clean bowl, whisk egg whites till foamy and add in sugar gradually. Beat to a soft peak and fold 1/4 into butter mixture. Mix well and fold in the rest.
• Pour batter into baking pan and bake at 175'c for 40-45 minutes or until cooked on the middle tray (insert a skewer in the middle of the cake and it come out clean).

 

Remark: Credit to TinTin for sharing this recipes