Friday, October 28, 2016

Mrs Ngsk’s Butter Cake [flat top with egg-separation method]

Mrs Ngsk’s Butter Cake
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.

Set aside.

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.

Set aside.

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...

Read more and enjoy this amazing recipe and many more when visiting foodiebaker

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