Butter Cake

 

Traditional Butter Cake with SCS Dairy Singapore & The Hainan Story - ieatishootipost

• SCS slightly salted butter 227g (1 block)
• Self-raising flour 180g (or Cake flour with 1 tsp baking powder)
• Castor sugar 150g
• Sour Cream 45g (3 Tbsp)
• Egg yolk 70g (from 4 x 60g eggs)
• Vanilla extract/essence 1 tsp
• Salt 1/4 tsp (optional)

White Team

• Egg whites 150g (from 4 x 60g eggs)
• Cream of Tartar 1/2 tsp

Method

1. Bring the butter out of the fridge, divide into 2 cm slices and place in mixing bowl to thaw.
2. Separate the eggs while still cold
3. Line the cake pan with baking paper
4. Wet the baking strips (if using) and secure around the 6-inch square cake pan.
5. Beat the butter and sugar until it turns pale white.
6. Add sour cream and vanilla essence and mix till fully incorporated
7. Add yolks one at a time.  Mix each yolk until fully incorporated before adding the next yolk
8. Sift the flour and add to the yellow team.  Mix at low speed (2) till the all the flour has almost disappeared.
9. Set yellow team aside
10. Whip egg whites until foamy
11. Add cream of tartar and whip till stiff peaks
12. Add 1/2 of the whites to the yellow and and fold till the whites are incorporated.
13. Add the rest of the egg whites and fold until all the egg whites have just disappeared.
14. Pour into cake tin and smoothen the top
15. Bake in pre-heated 160°C oven for 55mins or until the top of the cake is springy and a skewer comes out clean.
16. Cool the cake upside down on a cooling rack until completely cool.
17. Overturn the cake onto a cake board and leave overnight for the flavours to mature. (If you can resist)

Leslie's Best Butter Cake Recipe with KitchenAid: Finally, after baking more than 30 cakes - ieatishootipost