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Butter Cake

Butter cake for teabreak

Ingredients

  • 220g salted butter
  • 195g self raising flour
  • 10g milk powder
  • 120g fine sugar
  • 60ml milk
  • 1tsp vanilla extract
  • 50g sugar (for meringue)
  • 4 eggs

Method

  1. Cut the butter into small cubes
  2. Separate the egg yolks and whites
  3. Mixed flour and milk powder – sieve it
  4. In a bowl, mixed 120g sugar w butter
  5. Cream it till turns light and fluffy
  6. Scrap the sides of the bowl occasionally so it well mixed
  7. Add in the egg yolks one at a time, needs to mixed to the batter before adding next yolk
  8. Fold in half the sieved flour mixture
  9. Add in milk and vanilla extract
  10. After mixing the abv, fold in remaining flour

Final mix and set aside

  1. Egg whites in a clean bowl, whisk it till foamy then add in 50g sugar in 3 batches
  2. Whisked till stiff peak
  3. Mixed in 1/3 of the whites to the cake batter
  4. Mixed it , continue in 2 batches
  5. Line 8 by 8 square pan
  6. Pour in the batter
  7. Use a chopstick to swirl it
  8. Tap a little to remove bubbles
  9. Baked in 170c for 52 mins
  10. If the top gets dark after 30 mins, u can use a foil to tent it

*preheat oven 180c*

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