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Butter cake is my family forever favourite.
My first blog was butter cake. It was the most easy-fix recipe. However, I'm quite tired with the recipe and
wanted to try something that’s different.
I started to search on internet and chance upon
this recipe. There’re so many recipes
from the internet. You just have to study the recipe and make some adjustment to suit you.
For this recipe, I replaced milk with plain yoghurt. I reduced the sugar and increased the butter
to 250g.
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The butter fragrant smells so good. The cake is fluffy and moist. Although it cracks a bit but it’s not a great
concern to me. I simply just love the "explosive" effect.
It’s a very special and unique cake. It’s so soft but not dense; buttery but not greasy.
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The recipe called to separate the egg yolk from white. It’s totally different from the one I posted about before.
See some “holes” on the cake? When using egg separation method for butter
cake, make sure it folds and combines well the egg whites with the batter. For this case, I should have given the batter
another few more fold.
The outcome of the cake is fantastic and I’m incredibly
pleased with it. This might be my
favourite butter cake to date.
INGREDIENT
- 250g Butter
- 70g + 50g Fine Sugar
- 1 tsp Pure Vanilla Extract
- 4 Egg Yolks
- 4 Egg Whites
- 60ml Plain Yoghurt
- 200g Self Raising Flour
METHOD
1. Cream butter and
sugar until light and fluffy. Add vanilla extra.
2. Add egg yolks one at a time and mix well.
3. Add flour in three additions. In the first addition, add 1 tablespoon of plain yoghurt. Mix on low speed until just incorporated. In the next addition, add in second tablespoon of yoghurt and mix. Then add in last addition of flour. Do not over mix.
4. In another bowl, whisk egg whites and gradually add sugar. Whisk until stiff peaks.
5. Fold in 1/3 of egg whites into the butter mixture. Mix well and fold in the remaining egg whites.
6. Pour the batter into a 8" square pan and bake at 160ºC for 45 minutes.
2. Add egg yolks one at a time and mix well.
3. Add flour in three additions. In the first addition, add 1 tablespoon of plain yoghurt. Mix on low speed until just incorporated. In the next addition, add in second tablespoon of yoghurt and mix. Then add in last addition of flour. Do not over mix.
4. In another bowl, whisk egg whites and gradually add sugar. Whisk until stiff peaks.
5. Fold in 1/3 of egg whites into the butter mixture. Mix well and fold in the remaining egg whites.
6. Pour the batter into a 8" square pan and bake at 160ºC for 45 minutes.
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