Tell you what, after I've tried this, I never use any other recipe and it has totally change my perspective towards Traditional Butter Cake, 360 degree :)
At first, looking at the recipe I feel like this recipe is tedious la, malasla, byk kerja la…. Yerla, nak kena asingkan telur putih & kuning, then pukul separately and yada yada...……. but, the moment you have your first cut and then your fist bite, you would never regret it!
Some people might love dense & heavy cake but I enjoy moist & fluffy cake more.
By the way, eating cake shouldn't be a serious thing to do on earth, so ENJOY! hehehe…..
So, next… am sharing this most famous recipe so that everyone can know my secret of moist & fluffy butter cake. Hahahaha….
Mrs Ngsk Butter Cake
230g Salted Butter, Softened (Cool at 18-20C, not glossy)
200g Eggs, No shell (4 Medium Eggs)
50g + 150g Sugar
200g Self Raising Flour, Sifted.
60ml Milk
1 Vanilla Bean, Seeds Scraped (or 1 tsp vanilla extract)
1. Preheat oven at 150C. Prepare a 8 inch square pan. Line the base and grease the sides
(greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a medium sized bowl.
Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
3. Cream butter and 150gm sugar until pale and fluffy.
Put in vanilla paste 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.
7. Bake for 45 minutes or until skewer comes out clean.
Enjoy & Happy Baking everyone!
