Fluffy Butter Cake

Fluffy Butter Cake (牛油蛋糕)

 
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Ingredients

Recipe for one 15 cm cake

3 eggs

  • 120 g    salted butter, softened and cut into small pieces
  • 25 g      caster sugar
  • 45 g      egg yolks
  • ¾ tsp    vanilla extract
  • 150 g    self-raising flour, sifted (replaced with cornstarch 19 g + all purpose flour 131 g + baking powder 1-1/2 tsp and sift 3 times)
  • 45 ml    full-fat fresh milk
  • 105 g    egg whites
  • 40 g      caster sugar

Direction

  1. Preheat oven to 160°C.  Line bottom and sides of 15 x 15 x 5 cm cake pan with parchment paper.
  2. Cream butter and 25 g sugar till pale and fluffy, scraping sides and bottom of mixing bowl as necessary.  Add egg yolks 1 at a time, plus vanilla extract with the last yolk.  Beat thoroughly after each addition till whisk leaves distinct trail. Scrape down thoroughly.
  3. Re-sift 1/4 of sifted flour into butter mixture.  Fold with spatula till just even.  Re-sift another 1/4 into mixture.  Again, fold till just even, scraping down as necessary to ensure even mixing.  Add milk in 2 batches, folding till just fully absorbed after each addition.  Re-sift and fold remaining half of flour into mixture in 2 batches as before.
  4. In a separate mixing bowl, whisk egg whites till thick.  Continue whisking whilst gradually adding 40 g sugar, till egg whites form stiff peaks.
  5. Fold egg whites into flour mixture in 3 batches, scraping down as necessary to ensure even mixing.
  6. Bang mixing bowl against worktop 2-3 times to remove big air bubbles.
  7. Scrape batter into cake pan.  Spread evenly and smooth top.  Bang cake pan against worktop 2-3 times to remove gaps between batter and pan.
  8. Bake cake in bottom of oven till batter doesn’t jiggle when shaken, about 35 minutes.  Increase temperature to 180°C.  Continue baking till inserted skewer comes out clean and cake is evenly golden brown, another 15 minutes or so.
  9. Remove cake from oven.  Leave on wire rack to cool down.  Cake may be unmoulded once dome has subsided and top has flattened.
  10. Leftovers may be refrigerated, tightly wrapped. Reheat in oven, wrapped in foil, till warmed through and fluffy soft.

 

Fluffy Butter Cake (牛油蛋糕) 

 
Home-made fluffy butter cake

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