A Time To Share

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"He so love the WORLD ... He gave His one and only son..."

Monday, 15 July 2013



BUTTER CAKE is popular.  
Many people just love its buttery flavour.  
There are many ways of baking one, 
from one bowl method 
to the more complicated method 
of preparing the egg white and egg yolk separately, 
like this one
 that I am going to share with you.
Different method produces different texture. 
If you like a very dense butter cake, 
this is not for you. 

A) 100g self raising flour
       75g plain flour
       1/2 & 1/4 tsp double action baking powder

B) 175g chilled butter
       75g castor sugar
         5   AA eggs

C)     5   AA egg white
       1/4 tsp cream of tartar
       50g castor sugar

D)   70ml milk


1) preheat oven to 160'C with a basin of water at the bottom shelf
2) line & butter an 8" pan and coat with flour
3) sift (A) the dry ingredients together - one time only
4) cream butter and sugar until fluffy, and add egg yolk one by one
5) switch off machine when the last egg yolk goes in
6) separately whisk egg white, add cream of tartar, continue beating
7) add sugar in 2 additions, whisk until stiff
8) in 3 batches, add egg white into egg yolk cream
9) carefully & slowly fold in flour
10) adjust consistency with milk
11) pour into the baking pan and bake for 45min
12) turn the cake onto a rack to cool after 10min from the oven

Use quality butter for better taste

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