Fluffy Butter Cake

Butter cake.  Sound easy and a simple cake to bake BUT it is actually not.  To make it light and moist, that is tricky.  I tried long time ago and the cake came out to be ok but turned dry once it cool down.  Not tasty at all.  So I got online to search and search and finally found one recipe that tempted me to try it out.  This recipe by far is the best!!!  It is buttery, moist and fluffy!!!  I got the recipe from Kitchen Tigress and thanks to KT!!!  

Fluffy Butter Cake

180g salted butter, softened and cut iinto small pieces

30g caster sugar

45g egg yolks (from three 55g eggs)

3/4 tsp vanilla extract

150g self-raising flour, sifted

45ml full-fat fresh milk

105g egg whites (from three 55g eggs)

70g caster sugar

1. Preheat oven to 160 degree Celsius. Line bottom and sides of 15 x 15 x 5cm cake pan with parchment paper.

2. Cream butter and 30g sugar till pale and fluffy, scraping sides and bottom of the mixing bowl as necessary.Add egg yolks 1 at a time plus vanilla extract with the last yolk. Beat thoroughly after each addition till whisk leaves distinct trail.  Scrape down thoroughly.

Re-sift 1/4 of the sifted flour into butter mixture.  Fold with spatula till just even.  Re-sift another 1/4 into mixture.  Again, fold till just even.  Add milk in 2 batches, folding till fully absorbed after each addition.  Re-sift and fold the remaining half of the flour into mixture in 2 batches.

3. In a separate mixing bowl, whisk egg whites till thick. Continue whisking whilst gradually adding 70g sugar, till egg whites form stiff peaks.

4. Fold egg whites into flour mixture in 3 batches,scraping down as necessary to ensure even mixing.

5. Bang mixing bowl against worktop 2-3 times to remove air bubbles.

6. Scrape batter into cake pan. Spread evenly and smooth top. Bang cake pan against worktop 2-3 times to remove gaps between batter and pan.

7. Bake cake in bottom of oven for about 35 minutes till batter doesn't jiggle when shaken. Increase temperature to 180 degree Celsius. Continue baking for 10 minutes or so till inserted skewer comes out clean and cake is evenly brown.

8. Remove cake from oven. Leave on wire rack to cool. Cake may be remove from pan once dome has subsided and top has flattened.

Note:  Leftovers may be refrigerated, tightly wrapped.  Reheat in oven, wrapped in foil, till warmed through.