This special recipe was really hot amongst blogger sometime back, so I gave it a try and wow! This butter cake is indeed really special! Softer than the usual butter cake, finer texture, too and really moist and taste really good!
Recipe is from Wendy's site
What you need:
230g butter
200g eggs (no shell) - separate the yolks from the whites
50g + 150g sugar
200g self raising flour, sifted
60ml milk
1 vanilla bean, scraped (or 1 tsp vanilla extract)
- Preheat oven at 180degC. Grease pan, line the base and grease the sides to help the sides rise well (I used 2 20x10cm loaf pans, you may use a 8" square pan)
- Beat egg whites til soft peak, gradually add in 50g sugar, and beat til stiff, set aside
- Cream butter and 150g sugar til pale and fluffy. Put in vanilla seeds and beat for awhile
- Add in egg yolk one at a time and beat well after each addition
- Put in half the flour and beat in low speed til well mixed. Put in milk in 2 additions and mix well. Mix in the balance of the flour
- Put in half the egg whites and beat in low speed. Pour the balance and fold
- Pour batter into the pans and level
- Bake for around 30 minutes til skewer comes out clean
- (I covered the top loosely with foil for the last 15 minutes)
Somehow I still got a little crack at the top of the cake. Many baked this cake and they were so amazed with the crackless butter cake they got
Not sure whether it's because of the size of the pan I used
Let me try to bake this cake again with an 8" square pan and see if I still see crack :)
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