August 01, 2013

Fluffy Vanilla Butter Cake


This is adapted from Mrs Ng SK's vanilla butter cake recipe, from Annielicious and Wendyinkk

I have tried a few variations because I want to make do with whatever I have. 55gm eggs makes a finer texture than 65gm eggs. I have bake it in 170 degrees for 50 minutes and there's a slight cake quake. Another in 160 degrees for 55-60 minutes and there's no cake quake. Overall, I prefer this salted butter and brown sugar version which tasted 'caramelised'. For sweetness, 120gm brown sugar is good enough for me but 150gm will really bring out the flavour better. Its really up to you. Happy baking!

Ingredients
4 eggs (55gm each), egg yolks and whites separated
200gm self raising flour, sifted
230gm salted butter
150gm brown sugar
50gm white sugar
60ml evaporated milk
1 tsp vanilla bean paste

Method

  1. Preheat oven at 170 degrees
  2. Grease an 8 inches baking tin
  3. Line the base with paper
  4. Beat butter & brown sugar till colour turns pale & texture is light
  5. Add egg yolks one at a time
  6. Add vanilla bean paste & mix well
  7. Add flour & milk in 2 separate alternate additions
  8. Scrap down and mix well
  9. Set aside
  10. In another mixing bowl, beat egg whites till foamy
  11. Add white sugar
  12. Beat till stiff peak
  13. Back to batter, add 1/3 meringue into batter
  14. Using low speed, mix until batter loosen abit
  15. Using a spatula, fold in the rest of meringue
  16. Pour into a 8 inches baking tin and level it
  17. Give a few knocks to release air bubbles
  18. Bake at 160 degrees for 55-60 minutes
  19. Cool on rack
  20. Enjoy this fluffy vanilla butter cake with a cup of tea
Watch video

Other attempt

The texture turned out finer! The method is the same as the above, except adding 1/4 tsp salt while creaming the butter. And, its baked in 160 degrees for 55-60 minutes. Here's what I used in this attempt.

4 eggs (55gm each), egg yolks and whites separated
200gm cake flour, sifted with 1 tsp baking powder
227gm SCS unsalted butter
150gm castor sugar (for mixing with butter)
50gm castor sugar (for mixing with egg whites)
60ml full cream milk
1 tsp vanilla bean paste