Butter Cake I
- 180 g Butter, room temperature and cut into small cubes
- 30 g Caster sugar
- 45 g Egg yolks, from 3 large eggs
- 3/4 teaspoon Vanilla extract
- 150 g Self-raising flour, sifted
- 45 ml Milk, 1/4 cup
- 105 g Egg white, from 3 large eggs
- 70 g Caster sugar
- Preheat oven to 160 degree C. Line bottom and sides of square cake pan (6 x 6 x 2 inch) with parchment paper.
- Cream butter and 30g sugar until light and fluffy, scraping sides and bottom when necessary.
- Add egg yolks one at a time. Beat thoroughly after each addition. Add vanilla with the last egg yolk. Beat till whisk leaves distant trail. Scape down thoroughly.
- Divide flour into 4 portions. Re-sift 1/4 of sifted flour into butter mixture. Fold with spatula till just well mixed. Re-sift anothe 1/4 of flour into mixture. Fold till just well mixed again.
- Add milk in 2 batches, folding till just fully absorbed after each addition.
- Re – sift and fold in remaining flour into mixture in 2 portions as before.
- In separate mixing bowl, whisk egg whites till thick. Gradually add in the 70g sugar and continue whisking till egg whisks form peaks.
- Fold egg whites into flour mixture in 3 batches. Scape side to ensure even mixing.
- Bang mixing bowl against work top 3 times to remove big air bubbles.
- Pour batter into baking pan. Smooth the top. Bang baking pan against work top 3 times to remove gaps between batter and pan.
- Bake in bottom of oven until batter is firm ( about 35 minutes). Then increase temperature to 180 degree C. Continue baking till golden brown or a toothpick inserted in the centre comes out clean. ( about 10 minutes ).
- Remove cake from oven. Leave to cool on wire rack.
- Cake can be unmoulded once dome has subsided and top has flattened.
- For leftovers: tightly wrapped and refrigerate. Reheat in oven, wrapped in foil till warmed through and soft.
Cut butter into small cubes, soften to room temperature before you start creaming the butter and sugar.
Sift dry ingredients as it helps to aerate the mix and prevent lumps. Sifted flour is easier to mix into the batter. It will give a finer crumb.