Butter Cake I

by Angie Liew
One of the cakes I absolutely love is butter cake – plain simple and old fashion but always good butter cake.  Butter cakes consist of taking the most basic of ingredients –  butter, sugar, eggs, flour and a leavening agent ( baking powder ) and transforming these into  a baked cake with a wonderful taste and texture.
 
Print Recipe
Print Recipe
Butter Cake I
By Angie Liew of Huang Kitchen
One of the cakes I absolutely love is butter cake – plain simple and old fashion but always good butter cake. Butter cakes consist of taking the most basic of ingredients – butter, sugar, eggs, flour and a leavening agent ( baking powder ) and transforming these into a baked cake with a wonderful taste and texture.
Ingredients
Change Servings?
Change Unit?
Change Servings?
Change Unit?
Instructions
  1. Preheat oven to 160 degree C. Line bottom and sides of square cake pan (6 x 6 x 2 inch) with parchment paper.
    Preheat oven to 160 degree C. Line bottom and sides of square cake pan (6 x 6 x 2 inch) with parchment paper.
  2. Cream butter and 30g sugar until light and fluffy, scraping sides and bottom when necessary.
    Cream butter and 30g sugar until light and fluffy, scraping sides and bottom when necessary.
  3. 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.
    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.
  4. 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.
    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.
  5. Add milk in 2 batches, folding till just fully absorbed after each addition.
    Add milk in 2 batches, folding till just fully absorbed after each addition.
  6. Re – sift and fold in remaining flour into mixture in 2 portions as before.
    Re – sift and fold in remaining flour into mixture in 2 portions as before.
  7. In separate mixing bowl, whisk egg whites till thick. Gradually add in the 70g sugar and continue whisking till egg whisks form peaks.
    In separate mixing bowl, whisk egg whites till thick. Gradually add in the 70g sugar and continue whisking till egg whisks form peaks.
  8. Fold egg whites into flour mixture in 3 batches. Scape side to ensure even mixing.
    Fold egg whites into flour mixture in 3 batches. Scape side to ensure even mixing.
  9. Bang mixing bowl against work top 3 times to remove big air bubbles.
    Bang mixing bowl against work top 3 times to remove big air bubbles.
  10. Pour batter into baking pan. Smooth the top. Bang baking pan against work top 3 times to remove gaps between batter and pan.
    Pour batter into baking pan. Smooth the top. Bang baking pan against work top 3 times to remove gaps between batter and pan.
  11. 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 ).
    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 ).
  12. Remove cake from oven. Leave to cool on wire rack.
    Remove cake from oven. Leave to cool on wire rack.
  13. Cake can be unmoulded once dome has subsided and top has flattened.
    Cake can be unmoulded once dome has subsided and top has flattened.
  14. For leftovers: tightly wrapped and refrigerate. Reheat in oven, wrapped in foil till warmed through and soft.
    For leftovers: tightly wrapped and refrigerate. Reheat in oven, wrapped in foil till warmed through and soft.
Notes

Tips for success:
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.

Save This Recipe
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic
 

Just out from the oven.  The aroma of the freshly baked butter cake is really……..awesome!

 
 
Cooled  completely ………..  Onto a serving tray ………
 
 

Cutting the butter cake into pieces…..

 

……….  Transferring onto serving plate.  Serve warm.

 
 

This butter cake is moist and has the somewhat old -fashioned taste ……

and it’s just perfect for afternoon tea too.

 

 

….. Use the best butter, quality vanilla extract and fresh eggs for an optimum result .

 
 

Great for any occasions too.  So enjoy!!!

 
 

Leave a Comment

You may also like these recipes

Do NOT follow this link or you will be banned from the site!