When I saw Catherine baked her old fashion butter cake in an unique pattern way, I bookmarked her recipe and finally got chance to bake it last weekend. Although the recipe uses a lot of eggs, you won’t really feel like you’re eating eggs :) ... in fact it taste nice and has soft texture, moist and not too rich.
I baked half into marble, so the kids had more choices :)
Source : Tigg3r's Delectable Fare
250 gr Chilled butter
130 gr Castor sugar (I used 140 gr)
8 Egg yolks
1 tsp Vanilla extract
240 gr Cake flour (sifted together with baking powder)
1 tsp Baking powder
40 ml Milk
8 Egg white
1/8 tsp Cream of tartar
60 gr Sugar
Optional (for marble effect)
1 tsp Cocoa powder + 1 drop chocolate paste
- Preheat oven at 160 C to 170 C. Lightly grease the base of a 8" square or round cake pan and line the bottom of the pan with parchment paper.
- Cream butter and 140g of sugar until light and fluffy
- Add egg yolks one at a time, beating well after each addition. Add vanilla extract.
- Fold in the flour mixture and milk in 2 or 3 batches.
- In a separate bowl, whisk the egg whites with Cream of tartar until foamy. Gradually add the remainder 60g of sugar and whisk until stiff peak.
- Fold butter mixture into the white eggs until well-blended. Do not over fold or the egg will deflate.
- If you would like to make marble effect, get ¼ portions of the batter and mix with the cocoa powder and chocolate paste.
- Bake for 45 mins at 170C and lower to 150 C for another 15 mins or until a skewer inserted in the center of the cake turns out clean. ( As I baked 30 mins 170C and continue with 160C for another 30 mins) (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)
- Remove cake from oven and let it cool for 5 minutes before inverting (pan still intact) onto a cooling rack.