Butter cakes always make me think of home and growing up. The simplest of cakes, part of most of our childhoods.
The search for the perfect butter cake is one that many bakers try to find. And once you find that one recipe, you spoil it for yourself – all those bakery cakes just don’t do it anymore!
I’ve made this a few times, and am very happy to share this lovely lovely cake with you. This recipe is a favourite among Singaporean bakers and bloggers. A big thanks to Mrs Ng SK who came up with this recipe 🙂
- 1 cup (230g) salted butter, room temperature (I used SCS)
- 4 eggs (200g) eggs, whites and yolks separated
- 3/4 cup + 2 tbsp (200g) castor sugar
- 1 - 1 1/2 tsp vanilla extract
- 1 3/4 cup (200g) self raising flour OR 200g plain flour + 2 tsp baking powder, sifted
- 1/4 cup (60ml) milk, room temperature
1. Pre-heat the oven to 180°C / 375°F. Line an 8 x 8 inch baking pan with parchment paper. Let the parchment paper be about 1 - 1 1/2 inch higher than sides of the pan, this will help if the top of the cake gets too dark while baking - see step 5!
2. Beat the egg whites and 50g sugar in a bowl until it reaches firm peaks. Set aside.
3. In a separate bowl, beat butter and 150g sugar until fluffy and pale. Beat in the egg yolks, one at a time, beating well after each addition. Finally, add in the vanilla extract.
4. Beat in the flour and milk, alternatively, starting and ending with the flour. Once both are fully mixed in, give the batter a few good whisk to ensure everything is well combined.
5. Scoop in 1/3 of the whipped egg whites and fold it in. Gently fold in the remaining of the egg whites (take care not to fold too hard and deflate the egg whites!).
5. Pour the batter into the prepared pan, and bake for about 30 - 45 minutes. It is done when a toothpick inserted it the middle comes up with a few moist crumbs. If the top of the cake gets dark before it's done baking, cover the top of the cake with a piece of aluminium foil.
If you’re thinking that my cake looks a bit… dense, you’re right. It didn’t rise as well as I liked it to in this bake because I overbeat my egg whites. Remember to beat it only to firm peaks, if you beat it to stiff peaks, there’s a chance of overbeating and that makes it hard to fold it in to the cake batter at the end 😉 Which was what happened to mine.
It was still very fragrant and moist though. And when refrigerated it reminded me a little of another childhood favourite – the Sarah Lee butter poundcake.
Enjoy the delicious cake!