Saturday, May 17, 2014

Mrs SK Ng Butter Cake

I bake this cake a few times, and almost every time I manage to get a perfect result. This cake is always soft and fluffy. Not too dense and not too moist. This is due to beating the egg white separately, as compare to traditional butter cake which add in the egg as a whole. Below is the recipe that I get from Table for 2. 

180 degree celcius, 8 inch square pan is perfect, but I normally use 9 inch round pan.

230gm salted butter (Normally I use SCS Creamery Butter or Anchor, depends on the price, whichever cheaper), softened - I leave out in the counter for around 10 minutes only as my kitchen here in Port Dickson are very hot.
4 grade B eggs yolk
150g sugar ( I reduce sugar to 135g)
200gm self raising flour, sifted.
60ml milk (sometimes I use soya bean milk, or my girls formula milk).
1 tsp vanilla extract

4 grade B egg whites
50g sugar 
1/4 tsp cream of tartar ( I added this to stabilized the meringue)

Preheat oven to 160 degree Celsius.
8 inch square mold,  line with baking paper.

1. Preheat oven at 180C (conventional). (I only use 170C). 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 (6 cup capacity)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 (KA speed 2-4 ). Put in vanilla seeds 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. (I reduced to 150C for the last 15 minutes because the top seems to be getting dark)

I bake this cake again on 4 Oct 2013 using my air-fryer. Will have to update my air-fryer bakes in here as well. This baking tin is only around 16cm, and hence, need to halfed the recipe. 


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