BUTTER CAKE

BUTTER CAKE

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

Method

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

Notes:
Use quality butter for better taste