This soft, light, buttery and delicious butter cake is the one for you if you love butter cake and want one with a flat top.
Ingredients
- 2 large eggs, separated, at room temperature
- 25 grams caster sugar (PART A,for egg whites)
- 115 grams butter, at room temperature
- 75 grams caster sugar(PART B,for butter)
- 1/2 teaspoon vanilla
- 100 grams self-raising flour
- 2 tablespoons milk, at room temperature
Instructions
- Preheat oven to 175°C / 350°F (non fan-assisted). Grease an 8×4-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 Part A of the sugar gradually, while beating the egg whites constantly. 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 Part B 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 beat on low until just incorporated. With the mixer on low, beat in the milk. Sift in the rest of the flour and bit on low until just incorporated.
- Using a big rubber spatula, fold in the egg whites in 3 parts (fold in 1/3 first, then another 1/3, then remaining egg whites). Make sure to scrape the bottom of the mixing bowl to ensure the batter is well-mixed.
- Scrape the batter into the loaf tin and smooth the top. Bake for 30 minutes, then lower the temperature to 170°C / 338°F and continue baking for 10 to 15 minutes, until a skewer inserted to the center of the cake comes out clean and the cake is pulling away from the edges of the loaf tin.
- Transfer the loaf tin on a wire rack and cool the cake for 30 minutes. Run a thin spatula along the edges of the cake, turn the cake out, peel off the parchment paper and turn the cake right side up onto a rack and let cool completely.
- Store any leftover cake in an airtight container at room temperature for up to 3 days. The cake can also be stored in the refrigerator for up to 5 days.
