This was good .. i used the egg seperation method for this time and the cake turn out soft and fluffy .. and buttery to taste ..
Best comment i go when i brought it to office to spread the calories ... "Oh this taste really good .. like Japanese cakes" << from my manager .. *woahahaha* .. I was so HAPPY! ..
This is definately a TO KEEP recipe .. coz its really nice but not overly powerful on the butter .. soft and fluffy ... Ohhh .. make me wanna bake it again soon .. woahahaa ..
Note: Original recipe called for 230grm only but I hate to keep a little here and there of butter . So I just throw the whole block into this cake … (>_<)
- 200gm eggs, no shell (4grade B eggs)
- 40gm + 120gm sugar
Note: original recipe called for 50 + 150grm - but for health, i reduced
- 200gm self raising flour, sifted
- 60ml milk
- 1tsp vanilla extract
a) Preheat oven at 180C (conventional) or 170C. Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well).
b) Separate the eggs, and place the whites into a medium size bowl (6 cup capacity) Beat egg whites until soft peaks, gradually add 40gm of sugar and beat until stiff. Set aside.
c) Cream butter and 120gm sugar until pale and fluffy. Put in vanilla extract and beat for a while. Put in egg yolks one by one and beat well after each addition.
d) Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance flour.
e) Put half the egg whites in and whisk on low speed. Pour the balance of egg whites in and continue to whisk till mix well (at low speed).
f) Pour batter into pan and level.
g) Bake for 45mins or until skewer comes out clean.