Mrs Ng SK's Butter Cake (slight variation)
 
 
Ingredients
  • 250g Butter
  • 150g Caster Sugar
  • 200g eggs (abt 4 eggs), separated
  • 200g self-raising flour
  • 60ml milk
  • 1 vanilla pod, beans scrapped
  • 1 orange, zested
  • 50g caster sugar
Instructions
  1. Preheat oven to 170 C
  2. Cream butter, sugar, orange zest and vanilla at medum speed till fluffed up.
  3. Add in egg yolks, one at a time making sure it's well mixed before adding the next.
  4. Add half of the flour, mix on slow speed. Add in milk, mix then the remaining flour.
  5. In a separate bowl, whisk egg whites with 50g caster sugar till soft peaks.
  6. Scoop ⅓ of the egg white into the batter, and mix it thoroughly, to lighten up the batter.
  7. Add in the remaining egg whites and fold it in with a spatula.
  8. Pour into a lined tin (Originally, was an 8", I used 9")
  9. Put the in the oven, lower the temperature to 155 C and bake for 45 minutes.
  10. Check doneness of the cake by poking a toothpick into the center of the cake, if it's cooked, the toothpick should be clean.
  11. Remove from oven and let it cool. Invert it onto a cooling rack and let it cool for 30 minutes.
  12. Best eaten the next day.
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/mrs-ng-sks-butter-cake-vlog/

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