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

Kuih Bahulu 鸡蛋糕 Egg Sponge Cake

Wondering what's Kuih Bahulu? Take a look at the picture HERE

It's a kind of traditional egg sponge cake, baked in cast iron moulds.

Thanks to SONIA, we can now bake Kuih Bahulu in muffin cups/pans!

I baked mine using cuppies and muffin pan.

the cake rose really nicely...

I filled each cup 95% full with batter..I love how the cakes rise high up!

It's soft and spongy plus really light!

slightly dry in texture, but it's supposed to be this way =)

I only beat the egg for about 15-20 minutes on low by handheld mixer.

Not to forget those baked in muffin pan...

Golden Brown~~~

How tempting....

My lovely Piglet is hungry again! HAHA!

and notice that these pictures are a bit brighter than usual? 

I've found a better spot in the house to take pictures,

next to my rubbish chute!

but the area is not dirty at all, I've sealed up the rubbish chute long ago to deny access to pests!!

Anyway...

I'm sure if you bake this, it will bring some childhood memories back to you! =)

-----------------------------------------------------------

Kuih Bahulu 鸡蛋糕 Egg Sponge Cake

5 Large Eggs, Room Temperature
150g Caster Sugar
170g Cake Flour
1 tsp Baking Powder
2tbsp Melted Butter (I replaced with oil)

Kuaci (Melon seed)

1. Sift cake flour and baking powder, set aside.

2. Beat eggs and sugar over low speed in a mixer for 30mins or until the batter is thick and creamy (or you can write a letter "O" on the surface of batter and it should stay there for few seconds)

3. Add in melted butter spoon by spoon. (I used a spatula to fold in for this and flour)

4. Slowly add in flour mixture, also spoon by spoon until batter well combined.

5. Pre-heat oven at 180c and also heat muffin pan in the oven at the same time.

6. Remove muffin pan, brush butter on the bottom and side of each muffin mould.

7. Pour batter into muffin mould (about 80% full), bake for 20-25mins or until golden brown.

--------------------------------------------------------------

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)

Banana Cake (The Power of Home Baked Cakes!)

Finally..I can totally feel the power of home baked traditional cakes!

This cake really gave me a nostalgic feeling...

brought back some childhood memories while I was eating a slice..

This was the look of the cake b4 baking....

& after baking...

Earthquake! HAHA!

The slices of bananas made the cake looked quite "nasty"...

But wait....Do not judge a cake by it's cover!!

the taste was..ermm..Bombastic!!

I couldn't wait for the cake to cool down completely, 

got myself a slice and enjoyed it for tea while it was still warm...

I must admit that it's really extremely fragrant!

I feel so satisfied...

The taste was really rich! No banana essence used!

I cut down on butter and sugar..so it's not over oily or sweet, which I love!

My man said it's a bit dry for him, but still good! (Maybe the reduction in butter)

Actually for me...I feel that it's totally fine! Everything is just right!

I guess different people have different taste and opinions...

let me know your feedback after baking this cake! =)

----------------------------------------------------------

Banana Cake

180g Butter (I used 140g Unsalted Butter)
180g Fine sugar (I used 70g White Sugar & 30g Brown Sugar)
2 Extra Large Eggs - Lightly Beaten
250g Cake flour
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
220g Bananas - mashed (I used 250g)
50g Dairy whip cream (I used evaporated milk)
1/2 tsp Banana essence (I replaced with 1 tsp vanila essence)
2 bananas - Sliced

1. Cream butter and sugar till light and creamy.
2. Pour in eggs gradually and beat till creamy.
3. Add in whip cream (evaporated milk), mashed bananas and banana essence(vanilla essence). Mix well.
4. Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.

Do not over mix!
5. Pour into an 8" round tray, and arrange sliced bananas on top.
6.  Bake at 175C for about 50 to 60 mins. or until skewer comes out clean.

(I let the cake cool in pan)

-------------------------------------------------------------

Recipe Source from : Yochana's Cake Delight