Butter Cake

Had to clear a few blocks of my Lurpak (slightly salted).

170 Deg C - 45mins

150 Deg C - 20mins

140 Deg C - 10mins

 Thankfully the taste did not compromise. 

Recipe by Mrs Ng SK, found in Domestic Goddess Wannabe. 

Ingredients

1. 230g Salted Butter, room temperature
2. 4 egg yolks
3. 150g caster sugar
4. 200g self-raising flour, sifted
5. 60ml fresh milk
6. 1 teaspoon vanilla extract
7. 4 egg whites
8. 50g caster sugar

Instructions

1. In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!
2. Add the egg yolks, one a time and beat it in before adding the next.
3. Beat in the vanilla extract. Fold in half the flour.
4. Add the milk and mix. Add the remaining flour and fold until just incorporated.
5. Scrape the bowl and give the batter one final mix. Set this aside.
6. In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.
7. Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.
8. Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.
9. Pour this into a lined and greased 8×8-inch baking pan.
10. Bake at 170°C for 45 minutes.
11. When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.
12. Cut into slices and enjoy!!

Notes

1. As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C at the final 20 minutes, then to 140°C at the final 5 minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.