|Recipe from: foodiebaker|
Image credit: Jasline
Mrs Ngsk’s Butter Cake
“I have seen this Mrs NgSK Butter Cake recipe on the blogosphere for a very long time but didn’t manage to make it until recently.” Jasline
2 large eggs, separated, at room temperature [3 eggs]
100 grams caster sugar [150 grams]
115 grams good-quality butter, at room temperature [172 grams]
½ teaspoon vanilla [1/2 teaspoon]
100 grams self-raising flour [150 grams]
2 tablespoons milk, at room temperature [3 tablespoons]
Preheat oven to 175C / 350F (non fan-assisted).
Grease an 8x4-inch [8x5-inch] loaf tin and line the bottom with parchment paper.
Place egg whites in a clean, dry, and oil-free metal bowl.
Using an electric mixer, beat the egg whites on medium speed until foamy.
Add in 2 tablespoons of sugar [3 tablespoons] gradually, while beating the egg whites
After the sugar has been added, turn the speed up to high and beat until the egg whites
form stiff peaks.
Place butter and remaining sugar in a separate mixing bowl.
Without cleaning the beaters, cream the butter and sugar on medium-high speed until light
and fluffy, about 5 minutes.
Beat in the egg yolks, one by one, until incorporated before adding the next egg yolk.
Beat in the vanilla with the last egg yolk.
Sift half of the flour into the butter mixture, then...
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