Daddy hardly requests for stuff but he asked for a butter cake this afternoon! Even though I've baked traditional mooncakes and another cake today, I gladly baked this famous Mrs Ng SK Butter Cake made famous by Wendy of Table for 2... or More. I've baked a similar Zebra Butter Cake sometime ago for my colleagues and they loved it. Previous attempt to bake this yielded an awesome cake too. So here's the really soft, fluffy and fragrant butter cake. I reduced the sugar for this recipe but it turned out as good as the Zebra one (:
I have a soft spot for smooth flat cakes.. and like the sponge cake I like to bake, I like this cake when it's smooth and blemish free! (: This recipe took me about 1 hour 15 minutes in all to prepare and bake. I'd rate it a difficulty level 3 out of 5.
Mrs Ng SK Butter Cake Recipe
This recipe yields one 8" square cake
230g unsalted butter, room temperature (I used French butter for better taste)
4 eggs (55g in size)
180g castor sugar (Already reduced)
1 tbsp vanilla bean paste
200g self raising flour
60ml milk (I used fresh milk)
Pre-heat the oven to 170 degree Celsius, fan mode. Sift the self raising flour.
Separate the eggs. Ensure that the bowl containing the egg whites is clean, dry and free from oil and water.
To the egg whites, add 50g of castor sugar.
Whisk till stiff peaks.
To the room temperature butter, add remaining sugar.
Cream the butter and sugar for 2 - 3 minutes till light and fluffy.
Add the vanilla bean paste. It makes the cake so much more fragrant as compared to the fake essences and stuff. Mix well.
Add one egg yolk at a time and mix well.
To the mixture, add the milk.
Also add in the flour. Mix well.
You'd get something like this.
Fold in 1/3 of the meringue. You can be rough at this stage to ensure that the mixture is well mixed. I call this the ''sacrificial" meringue (:
Fold in remaining 2/3 of the meringue with gentle care not to deflate the meringue, stopping when mixture has come together.
Mixture is ready!
Pour/Scoop into lined baking tin and smooth surface as much as possible. Bake for 40 - 45 minutes or till' toothpick comes out clean when inserted into the middle of the cake.
Enjoy this lovely cake!
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at firstname.lastname@example.org! I look forward to hearing from you! (: