Tuesday, March 21, 2017

Butter Cake, soft and fluffy

Kalau tengok Cara buat, macam malas je sebab Kena whisk egg whites. But, if you do it, you will be surprised how that simple step can totally revamp how your butter cake taste like.

Butter Cake (mrs ng SK)
From domesticgoddesswannabe
Serves 8

250g Salted Butter, room temperature
4 egg yolks
150g caster sugar
200g self-raising flour, sifted
100ml fresh milk
1 teaspoon vanilla extract
4 egg whites
50g caster sugar

In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!

Add the egg yolks, one a time and beat it in before adding the next.

Beat in the vanilla extract. Fold in half the flour.
Add the milk and mix. Add the remaining flour and fold until just incorporated.

Scrape the bowl and give the batter one final mix. Set this aside.

In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.

Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.Pour this into a lined and greased 8×8-inch baking pan.

Bake at 170°C for 45 minutes.When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Cut into slices and enjoy!