The Best Butter Cake

The fluffiest butter cake you’ll ever have! Crisp on the outside and incredibly moist and buttery on the inside, this is one amazing cake that will leave you wanting more! Whip up this delightful treat for your loved ones with just simple ingredients from the pantry!

Presenting my own rendition of the traditional Butter Cake! After countless attempts to perfect this recipe over the years, I finally managed to work out the right proportions and baking method that result in an extremely fluffy and moist butter cake. Try this foolproof recipe and thank me later!

Prep Time: 15 mins | Baking Time: 45 mins | Makes 14 slices

Ingredients

Cake Batter

• 250g Salted Butter, Softened - Use French Butter i.e President brand for the best results!

• 50g Sugar - Sugar Bowl A

• 80g Sugar - Sugar Bowl B

• 4 Eggs

• 200g Self-Raising Flour, Sifted

• 60ml Milk

• 1 Tsp Vanilla Essence

• 1/4 Tsp Cream of Tartar (optional)

Directions

1. Preheat the oven at 160°C.

(Egg White Mixture)

1. Separate the egg yolks from the whites and transfer the whites into a bowl. Add Cream of Tartar and whisk the whites with a hand mixer until foamy.

2. Gradually add in Sugar Bowl A into the whites and continue to whisk till soft peaks are formed. *See video below*

(Cake Batter)

1. In another mixing bowl, add in the softened butter, Sugar Bowl B and the vanilla essence. Mix for 1 minute using a hand mixer.

2. Add in the egg yolks one at a time and mix well after each addition.

3. Mix in half of the sifted flour and mix until incorporated.

4. Add in room temperature milk and continue mixing. Once done, mix in the other half of the sifted flour.

5. Add in the whites and fold the mixture using a spoon in a Figure 8 motion. Lightly tap the baking tray on the table top to remove any air bubbles.

6. Bake for 45 mins or until a bamboo skewer comes out clean.

7. Ready to serve!

Here is a short video of how the beaten egg whites should look like:

Made too many? Store your leftover cake in an airtight container and place them in the fridge. The cakes should keep well for the next 4-5 days.

Enjoy!

Signing off, Cher