Soft Butter cake
* mini birthday cake *
Fluffy Cloud, Warming Breeze ...
Lately I have googled a number of butter cakes recipe. everyone describes their cake as " The best, The only " recipe they had. so many " the The the" , which one is the real good butter cake ?
I realise western cakes are more dense, less-fluffy, and rich. Asian ( not all, but mostly) prefer soft, fluffy( but not airy) , bit spongy will do.
I took a reicpe from Loving Baking 's yummy butter cake. I changed 70% of the recipe, it turned out really good. Here's my own version of "soft" butter cake.
Ingredients
125g salted butter
30g sugar ( use fine sugar)
1/2 tsp Vanilla essence ( I omitted this, I explain why**)
45g Egg yolk (estimated 3 yolks)
1 Tbps milk
80g Cake flour
1/2 teaspoon baking powder
80g eggwhite
1 T cream of tartar
30g Sugar ( use fine sugar)
** I omitted vanilla essence in this butter cake. I always find the aroma of the vanilla essence is too overpowering ! I can't smell my "butter" even if I only drop 1/4 teasppoon of vanilla. Sometimes I find vanilla essence a bit like cough syrup! anyway, that is my personal opinion only. And this cake has a nice buttery smell without vanilla essence added.
Method
1. Preheat oven to 170C. Grease 6" round cake tin , put aside.
2. Beat butter, sugar until light and creamy. Add in the yolk one at one time and continue beat until creamy, add in 1 T milk.
3. Fold in sieved cake flour and baking powder into the step 2.
4. Whisk egg white with cream of tartar, then add in sugar. Whisk until Soft peaks.
5. For me, I pour the creamed butter mixture Into the eggwhite...