Butter cake by Fang Brenda
Here is the recipe. Happy baking.
Ingredients
230 salted Butter
4 egg yolks
4 egg whites
200 self raising flour, sifted
150g caster sugar
50g caster sugar
60ml fresh milk
1 tsp vanilla extract
1. Cream the butter and sugar 150g until turns light and fluffy. Scrape the sides of the bowl occasionally for the machine to mix evenly.
2. Add the egg yolks one at a time and beat it in before adding the next.
3. Beat in the vanilla extract. Fold in half the flour.
4. Add milk and mix. Add the remaining flou and fold until just incorporate.
5. Scrape the bowl and give one final mix. Set this aside.
6. In a clean mixing bowl, whisk the egg whites until foamy. slowly and gradually, add the sugar, whisking this until stiff peaks form.
7. Transfer 1/3 off egg whites into the egg yolk batter. Beat this in.
8. Gently fold the remaining egg whites in 2 batches until all the egg white have been corporates.
9. Pour this into a lined and greased 8x8 inch baking pan.
10. Bake at 170 de for 45 min.
11. When the cake is done, insert a skewer in the cake and emerges cleanly it is done. Let the cake rest for 5 min in the pan with the oven door open before transferring onto a wire rack to cool completely.
Ingredients
230 salted Butter
4 egg yolks
4 egg whites
200 self raising flour, sifted
150g caster sugar
50g caster sugar
60ml fresh milk
1 tsp vanilla extract
1. Cream the butter and sugar 150g until turns light and fluffy. Scrape the sides of the bowl occasionally for the machine to mix evenly.
2. Add the egg yolks one at a time and beat it in before adding the next.
3. Beat in the vanilla extract. Fold in half the flour.
4. Add milk and mix. Add the remaining flou and fold until just incorporate.
5. Scrape the bowl and give one final mix. Set this aside.
6. In a clean mixing bowl, whisk the egg whites until foamy. slowly and gradually, add the sugar, whisking this until stiff peaks form.
7. Transfer 1/3 off egg whites into the egg yolk batter. Beat this in.
8. Gently fold the remaining egg whites in 2 batches until all the egg white have been corporates.
9. Pour this into a lined and greased 8x8 inch baking pan.
10. Bake at 170 de for 45 min.
11. When the cake is done, insert a skewer in the cake and emerges cleanly it is done. Let the cake rest for 5 min in the pan with the oven door open before transferring onto a wire rack to cool completely.
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