Friday, 26 January 2018

Best Butter Cake


I am a very guilty daughter. This is my Pa's favorite cake and yet when he and mum visited last year, I did not bake this cake for him (though I had the intention).

It was either stay home and bake or spend the day with my parents and of course I chose the latter. But never fear as Chinese New Year is near! When my parents come over for the festivities, I will definitely bake this cake for them. 

Actually I did not plan to bake this butter cake. My original intention was to bake Salted Egg Yolk Cookies. But guess what happened? My salted eggs expired. Bah! Last call was 15-01-2018. And I thought, eh, who knows they might still be OK.

But I was stretching my luck and when I broke the eggs, ugh! They were all rotten and stinky. Looks like salted egg yolks are not like buttermilk hah..hah...hah...


Since I already had butter softening in a mixing bowl, the next best thing to do was bake a butter cake. I have this recipe committed to memory and putting together all the other ingredients was a breeze. 

This time I baked the cake in two small loaf pans just for a change. Slicing and dividing a loaf cake is lots easier than a round cake. The time taken to bake was much shorter too, 40 minutes instead of 50 minutes.


The cakes turned out beautifully, soft and fluffy and full of buttery fragrance. The only thing I did not do well was fold the batter evenly (out of practice >.<) and there were spots of uneven distribution of butter on the cake. That is something I must take work on the next time I bake.

Best Butter Cake
Recipe sources : Adapted from Table for Two.....or More

Ingredients :

Mixture A :
- 200g self raising flour (sifted)
- 250g butter at room temperature
- 80g caster sugar
- 4 egg yolks
- 1 tsp vanilla extract

Mixture B :
- 4 egg whites
- 80g sugar

Method :
1. Make mixture B first. Using a hand mixer, beat egg whites and sugar until stiff peaks. Set aside.
2. To make mixture B, beat butter and sugar until light and fluffy.
3. Add egg yolks, one at a time, beating well after each addition.
4. Add vanilla extract and continue to beat until evenly mixed.
5. Then add flour in three additions and using a spatula, fold the flour into the butter mixture until evenly mixed.
6. Then add the egg whites mixture in three additions, folding until batter is evenly mixed.
7. Pour batter into two small loaf pans. Bake at the lower rack at 160C for 40 minutes or until skewer inserted into the center of the cake comes out clean.

Note : If using round 8" pan, bake at 160C for 50 minutes.

34 comments:

  1. I love butter cakes...with Golden Churn, no less. No, thank you to all the rest.

    ReplyDelete
    Replies
    1. Yes, I use Golden Churn and Golden Churn only :)

      Delete
  2. This is just a lovely cake! Sometimes the simplest are the most appealing---and the taste of butter and vanilla shine through. I can see why it's a family favorite.

    ReplyDelete
  3. I'm not really a cake fan but those slices of cake do have my mouth watering.

    ReplyDelete
    Replies
    1. My mum wasn't into butter cakes until she tasted this one.

      Delete
  4. Huh, the salted eggs you bought have an expiry date? I buy mine from the wet market, so I wouldn't know when's the expiry but only that the seller keeps telling me to eat them within the week otherwise they'll be more salty as time passes. Simple butter cakes are the best cakes to eat (without the extra calories of cream)...a guilty pleasure but not quite so guilty...hihi! :D

    ReplyDelete
    Replies
    1. I bought mine from Jaya Grocer and it has an expiry date tagged on the package. This is the second time my salted eggs expired >.< This is thus far, the bast butter cake I have eaten.

      Delete
  5. Did you put your salted eggs in the fridge? If they are in the fridge I think they will be ok.

    ReplyDelete
    Replies
    1. No, I did not. I shall keep them in the fridge next time :)

      Delete
  6. Oh no! Where can I buy butter cake as good as yours? I think even Lavender's butter cakes are not as tasty as yours.

    ReplyDelete
  7. Lovely indeed, but I would love to try the salted egg-yolk version, dear! xoxo

    ReplyDelete
  8. Butter cake, one of my favorite cake...

    ReplyDelete
  9. Now these cakes are coming back into fashion actually with the Ah Mah and Taiwanese cakes on sale. They are actually soft butter cakes to me. Yours looks great and 'smells' good too. Why not we sell them as "Ah Hong Chee's Butter cakes" in cute boxes? Waiting for your green light!

    I have updated my post and might remove the photo soon.

    #WaitingGreenLight #AhHongCheeKek

    ReplyDelete
    Replies
    1. Thanks for the heads up and I quickly rushed to read your post hee..hee..

      Delete
  10. Hi Phong Hong, believe this butter cake smells and tastes good.

    ReplyDelete
    Replies
    1. Hi Kimmy! Yes, smell good, taste good. I ate a few >.<

      Delete
  11. Tengok butter cake ni mcm teringin nak buat pulak LLL.. Senang je tu. Bahan pun dah ada. Yelah ..dari jauh nampak mcm 2 lapis. I ingat atas tu u lapis dengan cheese..

    ReplyDelete
    Replies
    1. Buat lah, Hainom. Lama tak nampak Hainom berbaking hah...hah...

      Delete
  12. Tell me about cracked egg! I accidentally broke an egg (fresh one) few days ago and the smell lingered for days!! That eggy smell. Phew! I couldnt imagined your salted egg's smell!!

    Love your butter cake. So pretty.

    ReplyDelete
  13. You make perfect butter cake! I miss good butter cake!

    ReplyDelete
    Replies
    1. Thank you, Nancy! This is the best recipe I have come across.

      Delete
  14. tengok dalam gambar pun dah terliur
    so delicious lah

    ReplyDelete
  15. the colour of your cake ... gorgeous! :D

    ReplyDelete
    Replies
    1. That's from the good butter and eggs!

      Delete
  16. I always heard that Golden Churn made the best butter cake, but I never try it out before :P

    ReplyDelete
    Replies
    1. It is true, the aroma, the taste is the best!

      Delete

Related Posts Plugin for WordPress, Blogger...