Butter cake is a popular recipe among baking beginners. This butter cake recipe does not have any artificial flavour added, thus the cake has a rich buttery flavour. This recipe uses the separated-egg method, thus the cake has a finer texture.
CHINESE VERSION: 原味牛油蛋糕
Plain Butter Cake | MyKitchen101en
Ingredients:
- 250 g (8.8 oz) butter (salted, room temperature)
- 100 g (½ cup) fine granulated sugar
- ½ tsp salt
- 4 egg yolks (grade A/size: L)
- 280 g (2 cups) low protein flour (cake flour)
- 1 tsp baking powder
- 130 ml (½ cup + 2 tsps) milk
Ingredients for meringue:
- 4 egg whites (grade A/size: L)
- 100 g (½ cup) fine granulated sugar
Directions:
1 Mix and sieve together baking powder and low protein flour.
2 Preheat oven to 160°C/320°F (you may add a tray of water in the oven to increase the humidity, which can help preventing the cake surface from cracking).
3 In a clean mixing bowl, whisk egg whites on low speed until tiny bubbles. (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
4 Add in sugar gradually, continue whisking on low speed until stiff peak (the peaks will point straight up and hold).
5 Combine butter, sugar and salt, then beat over medium speed until light and fluffy.
6 Add in egg yolks gradually, beat until fully combined before adding another.
7 Add in flour and milk alternatively in 4 batches, mix until well combined.
8 Add ⅓ part of meringue to batter, mix gently using balloon whisk. Add the remaining meringue in 2 batches, fold in gently using rubber spatula until well mixed. Tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: When folding meringue into batter, do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with rubber spatula and fold over, repeat folding motion until just well mixed.)
9 Pour the batter into greased and lined 8″ (20-cm) square baking pan, smooth the surface with spatula, then drop the cake pan on countertop for a few times to burst large bubbles.
10 Bake at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and continue baking for 10 minutes, or until fully cooked (wooden stick inserted in the centre of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
11 Allow the butter cake to cool in the baking pan for 10 minutes before unmoulding.
12 After unmoulding, let the butter cake cools completely on a wire rack.
Plain Traditional Butter Cake
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Equipment
- 1 square baking pan (8-inch / 20-cm)
Ingredients
- 250 g butter (salted, room temperature)
- 100 g fine granulated sugar (½ cup)
- ½ tsp salt
- 4 egg yolks (grade A/size: L)
- 280 g low protein flour (cake flour) (2 cups)
- 1 tsp baking powder
- 130 ml milk (½ cup + 2 tsps)
For meringue:
- 4 egg whites (grade A/size: L)
- 100 g fine granulated sugar (½ cup)
Instructions
- Mix and sieve together baking powder and low protein flour.
- Preheat oven to 160°C/320°F (you may add a tray of water in the oven to increase the humidity, which can help preventing the cake surface from cracking).
- In a clean mixing bowl, whisk egg whites on low speed until tiny bubbles. Add in sugar gradually, continue whisking on low speed until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
- Combine butter, sugar and salt, then beat over medium speed until light and fluffy. Add in egg yolks gradually, beat until fully combined before adding another.
- Add in flour and milk alternatively in 4 batches, mix until well combined.
- Add ⅓ part of meringue to batter, mix gently using balloon whisk. Add the remaining meringue in 2 batches, fold in gently using rubber spatula until well mixed. Tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: When folding meringue into batter, do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with rubber spatula and fold over, repeat folding motion until just well mixed.)
- Pour the batter into greased and lined 8″ (20-cm) square baking pan, smooth the surface with spatula, then drop the cake pan on countertop for a few times to burst large bubbles.
- Bake at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and continue baking for 10 minutes, or until fully cooked (wooden stick inserted in the centre of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
- Allow the butter cake to cool in the baking pan for 10 minutes before unmoulding. Let the butter cake cools completely on a wire rack.
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