Moist Butter Cake

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

Ingredients

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

Direction

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.

蛋白打出泡沫，大概1/2分钟。

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

加入30g细糖后，继续以中高速打发至蛋白尾端挺立。大概2至3分钟。

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.

加入香草精。

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

加入蛋黄（一粒一粒加）。

5. Mix flour with baking powder in a bowl.

面发与泡打粉混均。

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.

筛人一半份量的面粉（5），用手拌匀。

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

分两次加入牛奶，混均。

8. Blend in the balance flour and mix well.

筛入剩余的面粉，混均。

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

将（2）的蛋白分两次加入，以刮刀混均。

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

将蛋糕糊倒入铺有防沾纸的20cm方型蛋糕模中，整平顶部。

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.

放入预热至170度C的烤箱烤10分钟，再将温度调低至150度C，继续烤40至50分钟至熟。

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.

让蛋糕留在蛋糕模中冷却15分钟，再移到架子散热。可盖上保鲜膜防水份自蛋糕中蒸发流失。

13. Cut and serve :)

切片食用 :)

Recipe adapted from:

http://life-is-like-a-long-journey.blogspot.sg/2013/03/the-famous-mrs-ngsk-super-moist-butter.html?m=1