Mrs Ng Old Fashioned Butter Cake Recipes

MRS NG OLD FASHIONED BUTTER CAKE

Steps:

• Preheat oven to 180 Celsius (350 Fahrenheit). Line an 8"x8" square cake pan with parchment paper and set aside.
• Prepare egg yolk batter:Whisk together all-purpose flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat butter and 150 gram sugar until pale and fluffy with a medium speed. Add vanilla extract and egg yolks, one at a time, and beat well with each addition. Next, lower the speed, alternatively add half of flour and half of milk, beat well with each addition, until all flour and milk is incorporated. Stop once all the flour is incorporated and you no longer see streaks of flour. We don't want to over-cream the batter.
• Prepare egg white batter: In another large mixing bowl, whisk egg whites until foamy, then add 50 gram sugar in 3 batches. Continue whisking until stiff peak.
• Combine cake batter: Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don't destroy all the air bubbles from the egg whites.
• Pour the batter into prepared cake pan, and bake in preheated oven for 45 minutes, or until a cake tester comes out clean.
• Remove cake from oven and let it rest in the pan for 10 minutes, then gently remove the cake from pan (this is why a parchment paper helps immensely and ensuring the cake remains intact!) and let it cool completely on a wire rack.
• Once the cake cools to almost room temperature, cut into 16 serving slices.

OLD FASHIONED BUTTER CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350˚F. Grease and flour two 8 inch x 2 inch baking pans and set aside. In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs and beat for 2 minutes more. Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely. Add your favorite frosting to the cake.

MRS NGSK'S TRADITIONAL BUTTER CAKE 传统牛油蛋糕

Steps:

• Preheat oven at 170C, with fan mode if possible. Prepare a 8 inch round cake tin. Line the base with grease-proof paper and grease the sides of the tin.
• Separate the eggs, and place the whites into a medium sized bowl. Beat the egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
• Cream the butter and 150gm sugar until light and creamy. Put in egg yolks one by one and beat well after each addition.
• Put in half the flour and mix on low speed until incorporated. Put in the milk and mix until well incorporated. Mix in balance of flour.
• Fold in in the egg whites gently using a rubber spatula in 2 additions, ensuring all the white whites are not visible anymore before continuing. Pour batter into pan and level.
• Bake for 45 minutes or until skewer comes out clean. (I reduced to 150C for the last 20 minutes.)

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

SOUTHERN LIVING OLD FASHIONED BUTTER CAKE

Steps:

• Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
• Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.
• Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Wrap layers in plastic wrap to prevent drying; chill.
• NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.
• Makes 1 (12-inch) layer, 1 (9-inch) layer, and 1 (6-inch) layer. Frost as desired. Add a fruit cream inbetween for added BAM!