Mrs Ng SK’s Butter Cake

MrsNgSK's butter cake innard
A light and yet buttery butter cake.

230g Salted Butter, room temperature.
4 eggs (Grade B).
50g + 150g Castor Sugar
200g Self raising flour, sifted
60ml Fresh Milk
1 tsp Vanilla Essence


Pre-heat oven to 170 ºC .

Prepare a 8 x 8 inch square pan. Line the base, grease the sides.

Separate egg whites & yolk.

Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.

Cream butter and 150g sugar until pale and fluffy.

Add in vailla essence, beat for awhile, and followed by egg yolks one at a time.

Put in half the flour and mix on low speed until incorporated. Add in milk in 2 additions and mix until well incorporated. Mix in remaining flour.

Put in half the egg whites in and mix on low speed.

Fold in the remaining egg whites.

Pour batter into pan and level.

Bake for 45minutes or until skewer comes

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