Butter Cake (Yochana's)

This was an interesting recipe that called for the eggs to be seperated and the yolks to be added to the butter mixture. The egg whites are then whipped and folded into the batter. The resulting cake is light and fluffy, with a delicate buttery taste. Yummy but not as rich as the previous version. I think this would taste good with a buttercream frosting, because the cake is not too heavy.

Butter Cake (Yochana's)

Photo by Trudy B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 250

    g butter

  • 100

    g sugar

  • 1

    tsp vanilla Essence

  • 90

    g egg yolk

  • 1

    tbsp evaporated milk

  • 200

    g cake flour

  • 1

    tsp baking powder

  • a pinch of salt

  • 160

    g egg white

  • 100

    g sugar

Directions

1. Cream butter, sugar, salt and vanilla essence until light and creamy, scraping down the sides and bottom of the bowl a few times. 2. Add in the yolks one at a time and beat until creamy. Add in evaporated milk. 3. Fold in sieved cake flour and baking powder. 4. Whisk egg white and sugar until it holds soft peaks and fold gently into the creamed mixture 5. Pour into a 20 cm round tin (lightly greased & sugared and bottom lined) and bake at 175C for about 45 mins or until a skewer inserted in the center comes out clean.


Nutrition

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