This is the usual butter cake that I have made, but it is my first time using this method. It uses egg separation and folding in the egg whites and flour with hand. The end results are truly amazing, the cake is so soft that you want to eat it again and again. Maybe I will use hand to fold in egg whites for future cake...hahaha ^_^
I used the recipe from Anncoo Journal - Almond Butter Cake with some modification.
- 300g salted butter
- 110g sugar
- 1 tsp vanilla essence
- 5 large eggs (separated) ~ 70g each
- 100g sugar
- 240g plain flour ~ sift twice with baking powder
- 1/2 tsp baking powder
- Line the bottom of a 9" square tin and grease the sides. (I used a round tin as I don't have a square one.)
- Preheat oven at 180 degree Celcius.
- Cream butter and 110g sugar till light at medium speed.
- Add in vanilla essence and beat till combined.
- Add egg yolks one at a time. Scrape the mixing bowl from time to time and continue to beat till batter is well mixed.
- In another bowl, whisk egg whites and 100g sugar to a soft peak.
- Use hand to fold half of egg whites to the batter and slowly add part of the plain flour and egg whites alternately until you finish them. Do not over mix. (but I think can mix for just a little bit more after the flour and egg whites are all mixed in to ensure the yolks and the whites are fully blended).
- Bake for about 40 to 45 minutes.
- Remove cake from tin immediately after baked and leave to cool on wire rack.