This old school Butter Cake is simple and yet a favorite among many for its light, soft, moist and buttery goodness. This easy to follow recipe will be one of the best cakes you will ever make.
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- 300 g unsalted butter softened
- 150 g fine sugar
- 5 egg yolks
- 1.5 tsp vanilla extract
- 260 g self raising flour sifted with 4 g salt
- 75 ml milk
- 5 egg white
- 60 g fine sugar
Beat butter in a mixing bowl until soft and add sugar.
Cream butter and sugar until pale yellow..
Add 1 or 2 egg yolks at a time and beat well.
Mix in vanilla extract.
Gently mix in milk followed by flour a little at a time
In a separate bowl, add egg whites and beat until foamy.
Add half the sugar and beat. Then add the remaining half and beat till stiff peaks form.
Gently mix in one third of egg white mixture to batter. Slowly add in the remaining egg white mixture in 2 instalments.
Remove bowl from mixer and gently fold in egg white mixture using a spatula.
Line bottom of 8-inch square pan with baking paper and grease the sides. Transfer mixture to pan and spread evenly.
Knock pan on a hard surface to remove trapped air and level the surface with a spatula.
Bake in preheated oven at 170C for about 40 mins till golden brown. Lower temp to 150 C for the last 20 mins. Watch cake closely for the last 20 mins to prevent over baking.
Cake is done if a skewer inserted into the centre comes out clean.
Cool pan on wire rack for 5 mins before unmolding
- If you use salted butter, there is no need to add salt.
- Cover the top of the cake with aluminium foil or baking paper if it gets too brown.
# Adapted from SK Ng butter cake recipe