If you do a search, it’s not difficult to find Mrs NgSK’s butter cake sprawling all over. Now exactly what is this butter cake that makes everyone go so ga-ga !! Yes, it’s a butter cake, but a very cottonly soft one that yields a strong buttery fragrant and to top it all, the tenderness and moisture never diminish abit even by the 5th day when the cake was placed at room temperature ! So I must say, it’s really all thumbs up for this awesome butter cake once again !
I always have this problem with butter cakes, such that because of the density and denseness of butter, the cake is always cooked on the top but never at the right bottom, resulting in a dense and “wet” layer smack right at the bottom of the cake. And I kept my fingers crossed this time and I am so glad that this cake turns out so fine and moist that even the old folks who doesn’t love cakes, have all compliments for it too ! Even though it’s a very simple recipe on its own, but the end result is far more than amazing.
Use the best best butter you can ever find for this recipe ! This is something that’s quite to scrimp on, especially you really desire true blue buttery butter cake. I use President’s unsalted butter from France for the first time, and oh my, I had no regrets despite paying more. I think it even surpassed SCS or Golden Churn ! Hahaha !!
As you know, butter cake will turns abit dry and hardened as days go by. So I kept it delibrately till the 5th day (resisting the temptations ok ! Hahaha ) to test its moisture and texture. And it was really omg ! As equally good as day one’s texture with same butter fragrance ! The only difference is just that it’s not warm anymore. I love my cakes with a bit of warmth (especially when it;s fresh out from the oven !) and hence will usually steam-microwave before enjoying them !
Good recipes are hard to come by and here’s a definite keeper for one !
- 250gm butter unsalted, softened at room temperature
- 4 eggs (separate the egg yolks from the egg whites
- 50gm sugar (to beat with the egg whites)
- 150gm sugar (to mix with the egg yolk batter)
- 200gm self raising flour, sifted
- 60ml milk
- Preheat oven at 170C, with fan mode if possible. Prepare a 8 inch round cake tin. Line the base with grease-proof paper and grease the sides of the tin.
- Separate the eggs, and place the whites into a medium sized bowl. Beat the egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
- Cream the butter and 150gm sugar until light and creamy. Put in egg yolks one by one and beat well after each addition.
- Put in half the flour and mix on low speed until incorporated. Put in the milk and mix until well incorporated. Mix in balance of flour.
- Fold in in the egg whites gently using a rubber spatula in 2 additions, ensuring all the white whites are not visible anymore before continuing. Pour batter into pan and level.
- Bake for 45 minutes or until skewer comes out clean. (I reduced to 150C for the last 20 minutes.)