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Alright it was my mom’s birthday two days ago, so I decided to make her her favourite cake – butter cake. But one thing is, a simple butter cake looks boring, and doesn’t have the birthday feeling to it.

So, I decided to make ‘my title’.

I tried a few recipes from the Internet and had different results, however most of them cracked and were a little dry until I tried this recipe here. Got it from that blog but the recipe is from Mrs Ng SK. I didn’t follow exactly the same but it is almost similar.

Old butter cake with cracks. But it tastes good!! And I think look not bad too!

Old butter cake with cracks. But it tastes good!! And I think look not bad too!

For the cake: 

  1. 227gm unsalted butter  (I used Anchor’s hence 227gm), softened.
  2. 4 medium-sized eggs
  3. 50gm + 150gm sugar
  4. 200gm self-raising flour, sieved
  5. 60ml milk (I used Dutch Lady’s full cream milk)
  6. 1tsp vanilla extract
Ingredients getting themselves ready!

Ingredients getting themselves ready!

  1. Preheat the oven at 180°C. Prepare an 8 inch square pan. Grease the pan.
  2. Separate the yolks and whites. Cream butter and 150gm sugar until thick and fluffy. Add in vanilla extract and mix well. Add in yolks one by one until well incorporated.
  3. Beat egg whites in a dry, oil-free bowl until soft peaks form, gradually add in 50gm sugar and beat till stiff peaks form. Invert the bowl without the content falling and you’re done!
  4. Add in half of flour and mix well with low speed. Add milk in 2 additions and mix till well incorporated. Mix in the remaining flour.
  5. Add half the egg whites into your mixture, mix with slow speed. Fold in the remaining whites.
  6. Pour batter into pan and level.
  7. Bake for 45 minutes until cooked or skewer comes out clean. (I also reduced to 150°C because the top turned brown.)

PS: I do not have electric mixer so I creamed butter first and prepared flour then I beat egg whites.

For the Cream: 

  1. Chill a metal bowl and whisk for a while until it is cold enough.
  2. Pour in whipping cream (1 cup of whipping cream makes 2 cups of whipped cream – I found this from many sites Google showed; I personally used like 500ml for this cake below.)
  3. Whip until a little soft and then add sugar and/or flavourings/colours. (I added orange oil like one tsp? I didn’t measure I just poured LOLOL)
  4. Whip till stiff. If you prefer it to hold its shape then beat a little longer, if not just get your desired consistency.

PS: I’m not a professional baker, the above steps for cream are from my trials. TQVM

My moist, fluffy and light butter cake!! Flat top just nice for spreading cream on top!!

My moist, fluffy and light butter cake!! Flat top just nice for spreading cream on top!!

Cut the square into half and then slice them into 4 pieces. Spread cream over each layer and when you reach the top, spread a little thicker. Not to forget the sides, working the same way. I gotta get my hands more stable. I want pretty cakes for my friends and family!!

I still suck at spreading cream so I made some texture to make it the look less awful LOLOL. Failed flowers on the side SO UGLY =.=

I still suck at spreading cream so I made some texture to make it the look less awful LOLOL. Failed flowers on the side SO UGLY =.=

The inside! Not bad la hor! Quite happy with the outcome.

The inside! Not bad la hor! Quite happy with the outcome.

Done with my first food post!! Quite happy it turned out quite good. The most important thing is it is really tasty! Congratulations Elly ❤ !

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