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
Ingredients
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
- Preheat oven at 170 degree celsius. Line a 8" square tin.
- Cream butter, sugar, salt and vanilla until light and fluffy.
- Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.
- Sift in flour and baking powder and mix well. Set it aside
- Whisk egg white and sugar till soft peak.
- Fold in 1/3 of the egg white mixture into the butter mixture. Once mixed, fold in the remaining egg white mixture.
- 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.
