So here's my version:
Ingredients:
200g Self-rasing flour, sifted (200g)
225g butter (230g)
175g caster sugar (50g +150g)
1 1/2 teaspoon vanilla extract (1 teaspoon)
4 egg yolks (4)
4 egg whites (4)
2 tablespoon evaporated milk (60 ml)
1. Preheat oven to 170deg C
2. Cream butter and sugar until light and fluffy.
3. Add in the egg yolks, milk and vanilla and beat well.
4. Whisk egg whites until soft peaks and fold in alternately with flour into the butter mixture.
5. Bake in a greased and lined 20 cm tin for 45 minutes.
Baked in a silicone pan which is bigger than the recommended tin size.
Just wanted to try the silicone pan purchased months ago.
Waiting to be sliced!
Waiting to be eaten!
It is beautifully baked! The texture looks moist and fluffy. I guess the result is similar to Mrs Ng's?
ReplyDeleteYes Phong Hong, it's similar to Mrs Ng's.
ReplyDeleteI guess all butter cake tasted almost the same, hehehe . I have a similar butter cake recipe too.
ReplyDeleteThis recipe use 5g less butter, so less fattening lol! looks great!
ReplyDeleteHello, can I replace 30g cocoa powder at the flour part, to make it a chocolate flavour cake? though of trying it, hope the result is as nice as yours.
ReplyDeleteThank u for sharing the recipe.. I tried today and the turn out was really good! My children love it so much!
ReplyDelete