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Sunday, 26 January 2014

Moist Butter Cake

Yield: one 20cm square cake, or 20x9x8cm loaf cake

200g eggs, about 4 medium size eggs, separated
30g fine sugar (to combine with egg 
200g unsalted butter, softened
120g fine sugar (to combine with butter)
1/4 tsp salt
200g all purpose flour
1.5 tsp baking powder 
60g milk
1 tsp vanilla essence

200g 蛋液, 大概4粒中型蛋,蛋白蛋黄分开
30g 细糖,加入蛋白中
200g 无盐奶油,软化
120g 细糖,加入奶油中
1/4 tsp 盐
200g 中筋面粉
1.5 tsp 泡打粉
60g 牛奶
1 tsp 香草精

1. In a clean dry mixing bowl, beat 4 egg whites till frothy. 
Do not allow egg yolk to stain the egg white, or else egg white cannot foam.

2. Add 30g sugar to egg white and continue to beat at medium high speed till firm peaks formed. The process takes about 2 to 3 minutes. Set aside

3. Cream softened butter till soft and fluffy. Add in 120g of sugar and 1/4 tsp salt, continue to cream at low speed till pale and creamy. This take about 5 minutes.
打发软化奶油。加入120g细糖和1/4 tsp 盐,继续以低速打5分钟。

4. Add in the vanilla essence and mix well.

5. Add in egg yolks, one at a time, and mix well.

5. Mix flour with baking powder in a bowl.

6. Detach the whisks from the mixer. Sift in 1/2 of the flour mixture from (5), to the batter in (4). Stop mixing when no flour can be seen. 
Over mixing will result in a tougher  cake.

7. Pour in the milk in 2 batches, mix well. 

8. Blend in the balance flour and mix well.

9. Fold in the egg white meringue from (2) in two batches using a spatula

10. Pour batter into a lined cake mould and level the top.

11. Bake the batter in a preheated oven set at 170 degree Celsius for 10 minutes, then lower to 150 degree for 40 to 50 minutes, till a inserted stick came out clean.

12. Allow the cake to cool down in the mold for 15 minutes before transferring to  a cooling rack. Cover with a sheet of food wrap to prevent moisture loss.

13. Cut and serve :)
切片食用 :)

Recipe adapted from:


  1. Did my cake with ur recipe..I used the long rectangular cake pan.. but cake top opened up like huat kuay.. is it normal?taste was OK but I find it's not buttery enough. Tks for sharing the recipe.. love it..

    1. Thank you Joyxx for sharing your baking experience with me :)
      I think it is quite common to have a crack in the middle when baked in a loaf pan. If the crack is quite big, then the cake will tend to be drier.
      To minimize the crack, the ingredients are preferably to be in room temperature. When a crack starts to develop, lower the oven temperature a bit, and open the oven door for a short while. Hopefully, the crack will not expand too much.

  2. Thanks dear.. I will try your recipe again next time and update again. Tks..


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