This Butter Cake is superb. You must try to bake it.
Once you take your first bite, there will be no words from your mouth,
because as TinTin said this cake is moist, buttery and soft.
Thank you, TinTin, Cookingcrave for sharing this recipe.
4 Eggs (separate the egg white and egg yolk).
170g Caster Sugar (divide into half).
1tsp Vanilla Essence.
250g Butter (room temperature).
200g Self Raising Flour (shifted twice).
1tbsp Milk (room temperature).
Beat Butter, Caster Sugar and Vanilla Essence until light.
Add in Egg Yolk, one at a time and beat until combined.
Add in Milk and beat until combined.
Add in half of the Self Raising Flour and beat until combined
and then add in the last half of the Self Raising Flour.
and beat until combined.
Whisk Eggs white until foamy.
Add in Caster Sugar slowly and whisk until foamy and....
Fold in the the half of whisked Egg White into the batter.
And fold until combined and lastly add in the last half of the
whisked Egg White into the batter and fold again until combined.
Two lined baking tin.
Divide the batter into two and pour into the lined baking tin.
Bake at 185 Degree Celsius for 50 minutes or until skewer came out clean.
Once baked, take it out and cool for half an hour before turning
into serving plate.
Yummy! Yummy! Yummy!
While blogging this recipe, my kitchen smells of baked Quiche which
my son requested today before he went to college for extra class.