Old School Butter Cake

I’ve never liked baking butter cake, that’s because I’ve never found a good recipe that doesn’t result in a dry and coarse butter cake.
But now that I have completed Wilton Course 3, a dense cake is essential for making sure the whole cake doesn’t collapse when it’s covered and decorated with fondant and gum paste.
So I asked around and Googled. And I manage to get my answer to not just a very delicious and gorgeous butter cake but also one that’s moist and soft.

So here’s the recipe I got from Wen’s Delight. The recipe uses the chiffon method so that the cake is light and soft!


Old School Butter Cake

250g butter
85g caster suger
1 tsp vanilla paste
1/8 tsp salt
1 tbsp milk
4 egg yolks
200g flour
1 tsp baking powder

4 egg whites
85g sugar

1. Preheat oven at 170 degree celsius. Line a 8″ square tin.

2. Cream butter, sugar, salt and vanilla until light and fluffy.

3. Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.

4. Sift in flour and baking powder and mix well. Set it aside

5. Whisk egg white and sugar till soft peak.

6. Fold in 1/3 of the egg white mixture into the butter mixture. Once mixed, fold in the remaining egg white mixture.

7. Pour batter into lined baking pan and bake for 40 – 45 min.

I also attempted a marble cake with the above recipe. Once you have the batter done, take out 100g of the mixture, and add 1/2 tbsp of chocolate paste to the 100g batter.
Pour the butter mixture into the baking pan, then pour the chocolate mixture on top and twirl with a chopstick to create the marble effect.

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