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Thursday, January 17, 2013

Mrs Ng SK Vanilla Butter Cake

 
 
Finally, I baked this cake which I have bookmarked since Wendy's posting [recipe here] and from Bakericious [recipe here].
I baked this cake in 2 x 4 inches round aluminium foil casing.   The cake is buttery, soft and moist but the colour tone is slightly dull because I used brown sugar instead of castor sugar. 
Ingredients
[original recipe uses 8" square cake pan - line the base and grease the sides (greasing helps the cake's sides to rise)]
 4 large egg whites
50 gm castor sugar
  1. Preheat oven at 180 degrees C.
  2. Beat egg whites until soft peaks, gradually add in the sugar.  Beat until stiff peaks, set aside.
200 gm self raising flour - sifted
150 gm castor sugar [I used 130 gm]
4 large egg yolks
230 gm salted butter - room temperature
60 ml milk
1 tsp vanilla extract
  1. Cream butter and sugar until light and fluffy.  Add in vanilla essence and egg yolks one at a time and beat well after each addition.
  2. Put in half the flour and mix on low speed to combine.  Add in milk in 2 additions and mix well.  Mix in remaining flour until well incorporated.
  3. Put half the egg whites in and mix on low speed.  Then use a spatula to FOLD in the remaining egg whites.
  4. Pour batter into baking pan and level.  Bake cake at 180 C [middle shelf] for 30 minutes then reduce heat to 150 degrees C and bake for a further 15 minutes.
  5. Remove from oven and invert to cool completely before unmoulding [since I used the aluminium foil casing, I didn't invert the cake].

4 comments:

Phong Hong said...

Kimmy, this recipe is a keeper. When baking butter cake, I will always use this recipe. No need to find any other recipe hah! hah!

kimmy said...

Hi Phong Hong, you are right. Looks plain but when you taste it, you'll go for more.

Amirah Waznah @ Jessica said...

hi dear, i have been seeing mrs.Ngsk butter cake recipe using by many homebakers in the blog, i've tried too but sadly i find that my butter cake overly sweet just way too sweet, 200g sugar, can i reduce to 150 only in totally for this recipe of 200g flour + 230gg butter? what do u think, would love to hear from your view.

Kimmy said...

Hi Amirah, I used 50 gm for the egg whites and 130 gm for the yolk batter. The sweetness is acceptable. Maybe you can reduce the 130 gm by another 20 gm.

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