Mrs NgSK's Traditional Butter Cake 传统牛油蛋糕
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Cakes
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. Cream the butter and 150gm sugar until light and creamy. Put in egg yolks one by one and beat well after each addition.
  4. 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.
  5. 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.
  6. Bake for 45 minutes or until skewer comes out clean. (I reduced to 150C for the last 20 minutes.)
Recipe by Eat What Tonight at