Recipe modified from: http://wendyinkk.blogspot.sg/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html
Ingredients
250g butter soften at room temperature =
250g butter soften at room temperature =
5 small eggs ; 50 gram each with shell
200g self raising flour (sifted)
50g for egg white + 150g sugar for creaming
60ml full cream milk
1 tsp vanilla extract
200g self raising flour (sifted)
50g for egg white + 150g sugar for creaming
60ml full cream milk
1 tsp vanilla extract
Method
1. Cream the butter and 150g sugar till pale and fluffy
2. Add in the vanilla extract and beat well
3. Add 1 egg at a time and mix well
4. Add 1/2 of the flour and mix well, follow by milk in 2 portions and finally balance 1/2 of the flour ~Mix well for each of the step in no 4.
5. Beat the egg whites till foamy and add in the 50g sugar and beat till stiff peak
6. Scope half of the egg whites and beat with the batter.
7. Fold in the other half of the egg whites till well mix
8. Grease the aluminum foil.
9. Pour the batter in. [I make total 3 of the above]
10. Bake in preheat oven at 180 degrees for 45 mins or till cooked.
1. Cream the butter and 150g sugar till pale and fluffy
2. Add in the vanilla extract and beat well
3. Add 1 egg at a time and mix well
4. Add 1/2 of the flour and mix well, follow by milk in 2 portions and finally balance 1/2 of the flour ~Mix well for each of the step in no 4.
5. Beat the egg whites till foamy and add in the 50g sugar and beat till stiff peak
6. Scope half of the egg whites and beat with the batter.
7. Fold in the other half of the egg whites till well mix
8. Grease the aluminum foil.
9. Pour the batter in. [I make total 3 of the above]
10. Bake in preheat oven at 180 degrees for 45 mins or till cooked.
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