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!


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 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.

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Recipe Source from : Nasi Lemak Lover (Sonia)

13 comments:

  1. Gorgeous looking cake, so soft and fluffy.

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

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

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

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

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  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.

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  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

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  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!

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  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!!!

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  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

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  11. wow that receipe is very good^^

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  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

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

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