Traditional Butter Cake

It's really not easy to make a great butter cake and after trying it yesterday I would definately say that it's harder than the cakes I make normally bake. Here is the recipe for the butter cake:

a. 450g unsalted butter (softened)

b. 450g caster sugar

c. 12 eggs, separated

d. 60ml milk

e. 1/2 teaspoon vanilla essence

f. 1 1/2 teaspoon salt sifted together with

g. 450g cake flour

h. 1/4 teaspoon lemon juice

Preheat oven to 170C. Grease the moulds. I used various sizes of the Mickey Mouse Silicon Mould (small, medium and large) as well as Hello Kitty and Winnie the Pooh Silicon Mould (medium).

1. Cream the butter in a mixer on medium speed until butter becomes pale and light.

2. Set aside 1 tablespoon (about 15ml) of sugar and add the rest of the sugar into the creamed butter mixture. Continue to cream for another 2 minutes or so.

3. With the mixer still on medium speed, add the separated egg yolks, 2 at a time and waiting about 20 seconds between each addition.

4. Add the milk and vanilla essence and mix well. (Mix using a spatula and not the mixer)

5. Fold in the sifted floor. Add in batches as it will be difficult to fold if you put all the floor in at one go.

6. In a separate bowl, whisk the egg whites until slightly frothy. Add the lemon juice and slowly drizzle in the sugar that was put aside earlier. Whisk until mixture forms soft peaks. (You can test with your finger).

7. Using a spatula, gently fold the egg whites into the batter. Pour the batter into the greased moulds and smooth the top with a spatula.

8. Bake in the preheated oven until golden brown and the top of the cake splits slightly. A cake skewer stuck into the cake should come out clean.

9. Place mould on a wire rack and leave to cool for 30 minutes before unmoulding. ENJOY!

NOTES:

a. Always read the recipes a few times to truly understand the steps and mentally visualized the steps.

b. The ingridients will make a big cake but I did not halved it as I am not sure whether the outcome would be the same. Therefore be prepared to share your cake with others.

c. Use a big mixer bowl as the ingridients will keep increasing and you will not have extra space for mixing manually.

d. I use the children medicine spoon (with 2.5ml and 5ml indications) to measure items that requires teaspoon (5 ml) and tablespoon (15 ml).

e. Invest in a good silicon spatula and egg separated, they will come in handy when you need it.