Mrs Ng SK’s Butter Cake + Vlog

Hello all! I’m sorry I’ve been missing out on lots of food posts. *guilty* But suddenly it hit me that I should be doing a video for baking as well! I’ve been wanting to do baking videos for  long time but I just never picked it up. I’m using iMovie atm to do all the videos. After a couple of experimentings with beauty vloggings, I wanted to try timelapse and vlogging for bakes and cakes! Well it’s no easy fret to squeeze a whole process into the time span of a song. I guess one has to start somewhere.

So I decided to use a simple recipe for this video, and what other cake to use other than the famed Mrs Ng SK’s Butter Cake, well, made famous by Wendy. And since it’s Mother’s Day this weekend, (you know I actually doubt the cake would last till the weekend, I made on Thursday) it’s good to go back to basics to a simple butter cake. My mom likes orange or lemon cakes, so I added an orange zest into it, and I also used 250g of butter instead of 230 because I don’t wanna keep 20g of butter in the fridge just like that 😛 Yes, please use good butter. And, yours truly has forgotten to take photos, or actually may have conveniently deleted the photos before uploading them into the computer 😛 ooppss, so these photos are actually screen shots.

Please give me some comments after watching the video. I really was trying to squeeze everything to a 4-min clip, so they were fast forward, mostly by 200% And the time lapse video of the cake baking / rising.. First time lapse video with still photos. Tripod is not tall enough, so I had to take photos manually which is why you can see it’s not stable la.. haha AND the reflection is really bad. I need to figure something out with that, hopefully next time there’s a better time lapse x baking video. 😛

Mrs Ng SK's Butter Cake (slight variation)

 

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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.

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