Piglet had requested for butter cake since the oven had been installed. My cakes are usually flavoured e.g. vanilla, chocolate, banana….
Initially I was slightly hesitant on trying new recipes while waiting for my kitchen scale to arrive as my temporary scale only had increments of 50gram. So I have been sticking to familiar recipes so far.
However I changed my mind when I came across this recipe… Quantities were: 50gram, 150gram, 200gram… This will work with my mechanical commercial scale.
Butter Cake Recipe
Adapted from Mrs Ng SK’s/ WendyinKK
Ingredients
- 1 pack of butter (227 to 250g)
- Sugar
- 150g sugar (for creaming with butter)
- 50g sugar (for egg white)
- 4 eggs (Divide egg white and egg yolk)
- 1 tsp vanilla extract
- 190g flour + 2 tsp baking powder (sifted)
- Milk
- ¼ cup water + 2 tbs milk powder
- ¼ cup water + 2 tbs milk powder
Method:
1. Line 8 inch square baking tin with parchment paper. Preheat oven to 180°C
2. Cream butter and sugar. Add vanilla extract, egg yolk one by one and then milk.
3. Set aside batter.
4. Whisk egg white and add in sugar at soft peak..
5. Pour whisked egg white into batter and fold.
6. Add sifted flour into batter.
7. Bake for 45-50 minutes or until toothpick inserted comes out clean.
