Recipe is from:
http://thedomesticgoddesswannabe.com/2015/08/ng-sk-butter-cake/
Ingredients
- 230g Salted Butter, room temperature
- 4 egg yolks
- 150g caster sugar
- 200g self-raising flour, sifted
- 60ml fresh milk
- 1 teaspoon vanilla extract
- 4 egg whites
- 50g caster sugar
I had everything except for the self-raising flour. So, I improvised by combining 1 cup plain flour with 1 teaspoon baking powder and 1/4 teaspoon salt (source: same website).
Instructions
- In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!
- Add the egg yolks, one a time and beat it in before adding the next.
- Beat in the vanilla extract. Fold in half the flour.
- Add the milk and mix. Add the remaining flour and fold until just incorporated.
- Scrape the bowl and give the batter one final mix. Set this aside.
- In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.
- Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.
- Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.
- Pour this into a lined and greased 8×8-inch baking pan.
- Bake at 170°C for 45 minutes.
- When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.
- Cut into slices and enjoy!!
The look turned out as expected but it was a bit too sweet for my taste. Will definitely reduce sugar the next time I make it.
No comments:
Post a Comment