Friday, March 8, 2013

The Famous Mrs NgSK's Super Moist Butter Cake

Hi ! I always like to explore different Butter Cake recipes,
I've tried both whole eggs and egg separation method...
I still think that by using the egg separation method, it yields a moister & softer cake!

I decided to try this really famous Mrs NgSK's recipe.
I think many bakers were raving about this sometime ago.. 

It really lives up to its name!
Really cottony and moist in there,
Super fragrant too! I used SCS butter!

tried my best to decorate the cake, it looks kind of odd..  =p 
please pardon me

Somehow the cake was more fragrant on the next day!
Maybe it's the same theory as Kek Lapis and mooncakes?

A heavenly slice!
Better than any butter cake sold in stores. 
Highly recommended recipe!


Mrs NgSK's Super Moist Butter Cake

230g Salted Butter, Softened (Cool at 18-20C, not glossy)
200g Eggs, No shell (4 Medium Eggs)
 50g + 150g Sugar
200g Self Raising Flour, Sifted.
 60ml Milk
  1 Vanilla Bean, Seeds Scraped (or 1 tsp vanilla extract)

1. Preheat oven at 150C. Prepare a 8 inch square pan. Line the base and grease the sides 
(greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a medium sized bowl.
Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
3. Cream butter and 150gm sugar until pale and fluffy. 
Put in vanilla paste and and beat for a while. 
Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated.
 Put in milk in 2 additions and mix until well incorporated. 
Mix in balance of flour.
5. Put half the egg whites in and mix on low speed.
 Pour the balance of egg whites in and FOLD. 
6. Pour batter into pan and level.
7. Bake for 50 - 60 minutes or until skewer comes out clean.
(After baking, I left the cake in the tin to cool hoping that it will be moister.) 


Recipe Source from : Lynara Cakes