Sunday, 18 May 2014

Vanilla Butter Cake

Finally I got down to making this butter cake. This recipe received a lot of compliments from those into baking. The original recipe from Mrs S K Ng.

I googled n chanced upon a video tutorial by Baking With Mi. You can refer to the video to get a good picture of how to make this cake. 

The cake is light in texture n the height is marvelous but it feels oily to the touch. Personally I would prefer a sweeter version. The butter I used is Golden Churn brand. 

The link above is the video tutorial


230 gm butter softened
5 eggs separated into yolks n white (video recipe says 200 gm eggs without shells)
60 ml milk divided into 2 portions
150 gm sugar for butter batter 
200 gm self raising flour
1 teaspoon vanilla essence
50 gm caster sugar for the meringue 

Prepare the butter batter
First cream the butter and caster sugar 150g, till the butter batter becomes twice its volume using the K-spade. Scrape down the sides after finish about 4-5 minutes medium speed.
Add the vanilla essence 1 teaspoon and incorporate it.
Add in the egg yolks one at a time and beat in. I scraped after every addition of egg.
Add in half the self raising flour. Beat for a while. While flour can still be seen at the sides, add in 30 gm of the milk and beat till incorporated. Scrape down the sides.
Add in the remaining milk and incorporate.
Add in the rest of the flour and beat a few seconds. Then use the spatula and mix the batter by hand. Set aside.
Prepare the 8 inch pan by greasing all round and line the base with parchment paper.
Prepare the meringue
Beat the egg whites on medium speed till the bubbles are very fine and slowly add on the caster sugar and beat till stiff peaks.
When you use the beater to lift up the meringue, the meringue stays on your beater.
I also inverted my bowl of meringue. The meringue will stay.
Heat the oven to 180 deg celcius.
Now, add half the meringue to the butter batter. I followed the video and used the spatula to fold in some and use the beater also.
Then fold in the rest of the meringue.
Pour the batter into the prepared pan and bake at 180 deg for 25 minutes.
Then turn the temp down to 150 deg and bake for 20 minutes.
Open the oven door slightly and let the cake stay inside for 10 minutes.
Remove the cake and invert onto the wire rack with pan in place
After some time, when cool to touch, remove the pan and peel off the parchment paper.
Invert onto cake board and cut and serve slightly warm.
Batter with vanilla and eggs.
Batter with half the flour.

After all has been incorporated

Prepare egg white meringue 

Stiff peak meringue

Fold in the meringue into butter batter

Finish folding

8 inch pan greased all round n lined base only

Baked at 25 mins 180 deg celcius and then 20 mins at 150 deg celcius. My cake has a slight crack in the middle.

Cool upside down - with pan on - this photo taken after cooling

Cake inverted for cutting.

Lovely height!

Me n my cake!

Light textured butter cake for you!

Happy Baking!