Post CNY, you’d think I would have overdosed on butter especially from the copious amounts of festive treats.
But a close family friend’s delicious butter cake prompted me to go on a search for the best butter cake recipe. Old fashioned butter cake is one of those elusive treats one would have trouble finding these days. Its easy to buy an off-the-shelf, dry, crumby and plastic tasting yellow cake, but a feat to get that distinctive taste of good quality butter in an 80s favourite. My favourite store bought butter cake would most probably be the one from Balmoral bakery near ulu pandan.
After combing the web for recipes, I finally attempted this good ole favourite – pure unadulterated buttery goodness!
Ingredients (Recipe adapted from Annelicious)
250g Salted Butter, room temperature.
4 medium sized-eggs
50g + 150g Castor Sugar
200g Self raising flour, sifted
60ml Fresh Milk
1 tsp Vanilla Essence
1. Pre-heat oven at 180 degrees celsius
2. Prepare a 8 x 8 inch square pan or a loaf pan. (i used a round cake pan instead and works just as well) Line the base and grease the sides.
3. Separate the egg whites & yolks. Beat the egg whites until soft peaks, gradually add 50g sugar and beat until stiff.
4. Cream butter and 150g sugar until pale and fluffy. Add the vanilla essence followed by egg yolks one at a time.
5. Mix in half the flour on low speed until incorporated. Add the milk and mix until well incorporated, followed by the remaining portion of flour.
6. Stir in half the egg whites gently. (at this point, I stopped using the mixer) FOLD the rest of the egg white gently using a spatula.
7. Pour batter into pan and level.
8. Bake for 45minutes or until skewer comes out clean.