Have been reading a lot of the famous Mrs S K Ng’s butter cake. After getting a few blocks of President Butter that was on a little offer last month, I was set to make this cake. Btw, Lurpak is on a little offer this month for S$4.95 a block at NTUC.
This recipe is similar to what I have been using except separating the egg yolks and egg whites and a lesser of 50g self-raising flour.
The fragrant during the baking process already filled the house and you know it’s going to be a good butter cake! And I do like this recipe more, the texture is softer with a lovely brown crust – yup, I would opt to eat all the sides if I could!
While I love tall cakes and detest that this is a short one. I am now convinced that this height is alright, perfectly alright for a slice of “butter” cake.
Wendy has given very clear instructions here, this recipe is courtesy from her friends – Mrs S K Ng. All I could add is use GOOD butter!
200g eggs (no shell) – separate the yolks from the whites
50g + 150g sugar
200g self raising flour, sifted
1 vanilla bean, scraped (or 1 tsp vanilla extract)
1. Preheat oven at 180degC. Grease pan, line the base and grease the sides to help the sides rise well
2. Beat egg whites til soft peak, gradually add in 50g sugar, and beat til stiff, set aside
3. Cream butter and 150g sugar til pale and fluffy. Put in vanilla seeds and beat for awhile
4. Add in egg yolk one at a time and beat well after each addition
5. Put in half the flour and beat in low speed til well mixed.
6. Put in milk in 2 additions and mix well.
7. Mix in the balance of the flour
8. Put in half the egg whites and beat in low speed. Pour the balance and fold
9. Pour batter into the pans and level
10 Bake for around 45 minutes til skewer comes out clean