MRS NGSK'S TRADITIONAL BUTTER CAKE 传统牛油蛋糕
Provided by Adapted from WendyinKK (http://wendyinkk.blogspot.jp/2012/05/mrs-ngsks-butter-cake-butter-cake-3.htm
Categories Dessert
Time 1h5m
Yield 4
Number Of Ingredients 6
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.)
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