This butter cake is light,fluffy and extremely delicious!
Ingredients
- 3 large egg yolks or 4 small egg yolks
- 35 g sugar
- 100g melted butter
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 85g plain flour
- 1/2 tsp baking powder
- 20g fresh milk
Meringue
- 3 large egg whites or 4 small egg whites
- 50g sugar
- 1/8 tsp cream of tartar
Instructions
- Beat egg yolks,salt and sugar till light and fluffy.
- Then pour cooled melted butter slowly in a stream while stirring at the same time to ensure proper emulsification (you shouldn’t see separation).
- Next, add in sifted flour in 2 batches and fold in gently till mixed in. Batter will be rather thick and lumpy.
- Add in milk and vanilla extract. Mix well. Set aside.
- Make the meringue. Whisk egg whites till large bubbles form, add in cream of tartar and continue whisking. Add in sugar in 2 batches and whisk till stiff peak.
- Transfer 1/3 of meringue to yolk mixture and mix to loosen. Then pour all of yolk mixture into remaining meringue and fold gently till no white is visible.
- Pour into an unlined, loose bottom cake tin. Bake at lower rack 180 deg C for 35min till golden and skewer comes out clean. I like to preheat with top and bottom heat. Once I place the cake tin in, I use bottom heat only. Then at the last 5 min, I switch to top and bottom to ensure a golden brown. This method avoids cracks.
- Run a knife along the tin to release cake.
