Wednesday, May 26, 2010

Butter Cake


250g butter
120g caster sugar
1/2tsp salt
5 egg yolk
300g cake flour
1/2tsp baking powder

5 egg white
100g caster sugar

1. Preheat oven to 175C.
2. Sift flour and baking powder together and set aside.
3. Use a cake mixer and whisk the egg whites till frothy.
4. Gradually add in the sugar and whisk till stiff peaks but not dry, set aside.
5. In another mixing bowl, cream butter, salt and sugar until light and fluffy.
6. Slowly beat in egg yolk and vanilla essence until well combined.
7. Fold in 1/4 of the meringue into the butter mixture until combined.
8. Then fold in the rest of the meringue and flour alternately until well combined.
9. Pour batter into a lined and greased 8inches square tin.
10.Bake in a preheated oven for 40-45mins.
11.Remove cake from tin and cool on a wire rack.


Jess @ Bakericious said...

oh I love butter cake, I bet your butter cake must b very fine and soft since is using eggs seperation method. I used this method once but burnt the top of the cake :P, other than tat I always use full egg method.

Kitchen Corner said...

Hi Happy Flour,
Nicely baked butter cake! I like the butter cake with this method of folding in the egg whites mixture. It gives better soft texture I feel. Beside, I have a question, may I know how come some of my butter cake will crack during baking?

wendyywy @ Table for 2 or more..... said...

A basic cake is sometimes the best
One could never get sick of it

I love this with a cup of tea, please.

Anonymous said...

Hi. Are you using unsalted butter? If so can I use salted butter instead?
Thanks for the recipe.


MaryMoh said... favourite. A good butter cake makes a good day! I can have it any time with coffee or tea. Yours look very delicious..

Happy Flour said...

Hi Wendyywy and MaryMoh,

Yes, this is the kind of butter cake you will not get sick of. Go ahead and have a slice for your afternoon tea, it on my treat. ;p

Happy Flour said...

Hi Jess,

Yes, this method yield a softer and finer texture. Most of the time I will still use the usual creaming method because I'm kind of lazy.

Happy Flour said...

Hi Jess,

I mixed both types of butter because I preferred to clear the balance butters first before I use a new block. It fine to use salted butter.

Happy Flour said...

Hi Kitchen Corner,

Thanks for your nice words. :)

Cracks on butter cake:
-If the batter is thick it will crack during baking.
-The oven top heating grill is too close to the cake pan. Place the cake pan at the lower shelving. (depend on individual oven)
-The cake pan is too small, the batter has no place to expand sidewards so it expand upward which result cracks. (Some prefer a crack top and they draw a line in the center to allow it to crack nicely. Sometime I will do so too. Since it will crack so let it crack the way you want it to be. However this can't work if the batter it wet.)
-Butter cake using separate egg method will not crack as much as the usual creaming method.
-Most butter cake will crack from the center so what you can do is spread the center of the batter to the side slightly which will cause a small concave.

I learned all this from my pass experiences. Hope this can help. :)

Kitchen Corner said...

Hi Happy Flour,
It's so great to get your reply and thank you so much for giving me a wonderful tips! Really appreciate it! I've jot down the tips. You're such a great guru!

Happy Flour said...

Hi Kitchen Corner,

You're welcome. :) :) :)

DG said...

Butter cake is my all time favourite cake. Yummy :)

Happy Flour said...

Hi DG,

Thanks for dropping by. :)

yin said...

hi, thanks for the recipe. may i know for the mixing of meringue into the butter mixture, must we take the same care not to deflate the air bubbles just as how we make chiffon cakes? thanks!

Happy Flour said...

Hi Yin,

The folding part is the same as chiffon cake.

yin said...

thanks for your prompt reply. gong xi fa cai to you!

Pavithra Hassan Suresh said...

we do not get cake flour where we live, can you please tell me what can i use instead of cake flour?