Tuesday, July 5, 2011

Old Fashioned Butter Cake

I'm now really into these old fashioned cakes after baking the banana cake last week!
I think next up will be butter walnut cake!
I've baked some butter cake before this, 
and I can say that this is the best so far! =)
the other recipes uses whole eggs to beat, but this is using the egg separation method.
It yields a softer and fluffier cake!
I must say that I'm really poor in taking cake pictures...
I can't seem to find the "important" focus! haha..
so please pardon me...
Plus, I really don't like the poor lighting in my house...

I hope you can see the texture of this cake...
I suspect that my mixer is too fast..even when it's on lowest speed.
so there are many bigger air bubbles in my cakes...
I don't know what to do now =(

But still..this cake was well received, even by my 1year+ niece.
She ate a bit and asked for more and more!

I just had a tiny slice and I will refrain myself from eating more..hehe..
but..it's really a slice of goodness!!

It's so fragrant that when my man opened the cake tray cover,
the smell actually flowed to me...
so I knew that he's "stealing" some butter cake to eat! HAHA!


 Old Fashioned Butter Cake

250g Butter (I used SCS Salted Butter)
100g Sugar
5 Large Egg Yolks (I used 6 medium)
230g Cake Flour
1 tsp Double Action Baking Powder
4 Tbsp Milk (I used evaporated milk)
1/2 tsp Vanilla Essence

5 Large Egg Whites (I used 6 medium)
90g Sugar

1. Place the butter, sugar and vanilla in a bowl. Use an electric mixer to beat until light and creamy.
2. Add the egg yolks, one at a time, beating well after each addition. Add the flour and baking powder and beat well to combine. Fold the milk in and combine well.
3. Beat egg whites in a clean large bowl until it becomes soft foam. Gradually add in sugar, and beat till soft peak.
4. Take one portion of the egg white mixture, and use a hand whisk/spatula to stir well with egg yolk mixture till combined into a thick paste.
5. Slowly fold in the balance egg white with a spatula till well mixed.
6. Pour batter into a 8inches cake pan lined with baking paper and grease lightly.
7. Bake at preheated oven at 180c for 55mins or until cooked, it's done when the skewer comes out clean.


Recipe Source from : Nasi Lemak Lover (Sonia)


  1. Gorgeous looking cake, so soft and fluffy.

  2. This looks very soft and moist...! You're so good at baking, Coraine :), thumbs up :)!!

  3. Oh I made the same cake yesterday too! Yes really is one of the best butter cake recipe!

  4. I can almost smell the aroma from your pictures! LOL! Nice job with the cake. Great idea with combining creaming with chiffon method.

  5. I haven't had butter cake for a long time, you realy made me craving for this. Your cake looks so moist & yummy!

  6. This is such a great classic. You did well with this bake. The cake is so lovely in texture and beautiful in its creamy colour.

  7. I haven't made a butter cake for a while now....yours looks so good! Now I really want some butter cake....I've yet to try making butter cake using the separating egg method- usually I'm too lazy to do that...haha :D

  8. This old-fashioned cake looks awesome and looks like a recipe I would seriously and happily prefer to try out this weekend! Lovely blog and great pictures!! Do visit my blog to see my post on an old-fashioned chutney...love old-fashioned recipes, like you do!

  9. hey I would like to thank everybody for leaving these comments!
    This recipe is really a keeper!! =) do try it when you are free....definitely worth it!!!

  10. That is one beautiful and mouthwatering piece of cake. I hope you'll come by and link it up to Sweets for a Saturday. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

  11. wow that receipe is very good^^

  12. That cake looks amazing.
    Today I have made a butter cake but it falls a fews minutes after removing from the oven.. I was so made. .
    I think next time I will try this one.. thanks for sharing this recipe with us.

    Greetz Dulce fresa

  13. This cake looks delicious! Can it be used in a layer cake?