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Sunday, January 18, 2009

White Butter Cake









Ingredients:

225 gm. Butter
1 3/4 cups Sugar
1/2 tsp. salt
3 1/4 cups of cake flour
1 1/2 Tbsp. baking Powder
1 cup Fresh milk
1 tsp. Vanilla Extract
5 Large White Egg

Method:

(1) Sift cake flour with baking powder.
(2) Cream butter , salt and sugar till creamy.
(3) Add milk and flour alternately into butter mixture. Add in vanilla extract.
(4) Whisk egg white and then fold into above mixture.
(5) Pour into a 9" square tin.
(6) Bake at 180C for about 60 mins. or till cooked.
(7) Cool on wire rack.

38 comments:

Kim said...

Hello Aunty Yochana,
Why is it white? Is it because there were no egg yolks or you used shortening?
Thanks

Aunty Yochana said...

Hi Kim,

It's white because there are no egg yolks. 100% egg white.

rgds

Anonymous said...

can share the recipe of this white butter cake.
i do have some whites left but dunno what to do with them.
I did some financier cupcakes with some of the white though.

Let's masak said...

Hi Aunty,

Can you share your recipe of this egg white cake? I foresee I will have leftover egg white from making pineapple tart.

Thanks.

Anonymous said...

Is this the same with the classic white cake? - Phia

Anonymous said...

Can you send me the recipe?If its ok... phia.alarcon06@gmail.com,thank you so much!!!God Bless!

Anonymous said...

yes yes... can share the recipe?
have balance egg white from my pineapple tarts..
plssss :)

elaine

MomiJJ said...

Yes, Aunty Yochana.
Can I have the recipe too? I have alot of egg white after making the lapis

Aunty Yochana said...

hi momijj, could u please give me your email address?

I will reply you via email regarding Lapis.

rgds

Anonymous said...

Dear Aunty,

Can you share this recipe with me too? Thanks.

Rdgs,
Yen Li

Anonymous said...

aunty could u pls share the recipe? this would be the best recipe when we have many whites after baking lapis for chinese new year
rgds-YooLee

Anonymous said...

OH MY GOSH!!!!I love you Aunty Yochana!!!Thank you, Thank you very very much for sharing the recipe!!!!I've been hoping for this and so much glad to see it here..you post it!!!Thank you really!!!You are so generous Aunty!!God Bless you so much!!- PHIA

Anonymous said...

Thank you so much for posting this recipe Aunty Yochana. I've been wondering what to do with all the egg whites I have been saving in the freezer.
You are always so generous in sharing your recipes. I hope to take a lesson from you when I visit S'pore this year. Do you have a schedule of your baking classes for 2009 ? If you can email me that would be great. iluvwombats@gmail.com
Rgds, Dorie

Anonymous said...

hi Aunty,

Pls help to convert the measurement to metric...i am confuse using cups...

Thanks

Let's masak said...

Hi Aunty,

Thanks for the recipe.

May I know if I can replace the cake flour with superfine flour because I have just bought a pack of superfine flour? Are they the same kind (as in same gluten level)?

Aunty Yochana said...

Hi Let's masak,

yes you can use superfine flour.

rgds

Aunty Yochana said...

Hi anonymous (appreciate if you could leave your nickname tho).

I'm sure you have measuring cups at home.

1 cup of flour (plus minus) = 145 gm.

rgds

Anonymous said...

wow thank you so much aunty! u're so generous! Happy Chinese New Year~
rgds-YooLee

Anonymous said...

Hello Aunty Yochana
May I know how much gram is 5 large egg white?

Please advice

Thanks

Lilian

Anonymous said...

Hi Aunty Yochana,

May I know 5 large edd white is about how many grams because all my egg white is already without shell.

Thank you.

Cookie Monster

Aunty Yochana said...

Hi cookie monser

5 large egg white = 200 gm.

rgds

HomeKreation said...

Dear Yoachana,
Another 5 star recipe of yours. I have just baked it just now & children were so impressed with it. It is the best butter cake we ever had. TQ so much for your generousity. You impressed me every time I tried your recipe. Keep it up. I've posted the recipe in my blog too. I wish you joyful Chinese New Year and all the best wishes in the world for you.
....Roz

Aunty Yochana said...

Thumbs up Roz...

Cheers!!

rgds

Anonymous said...

hi auntie yochana,
wish to ask whether for the butter can i use the golden churn tin kind of butter? still got balance from my pineapple tarts..

advance gong xi fa cai to u :))

regards
elaine

Aunty Yochana said...

hi elaine

sure no problem...any butter.

rgds

Anonymous said...

Hi Aunty,
For this recipe, do you whisk the egg whites using electric mixer or by hand? Do I have to whisk them til they turn white and stiff? Thanks

Regards
Eunice

Aunty Yochana said...

Hi Eunice,

Can use both methods..no problem. Whisk till stiff peak.

rgds

youfei said...

Hi aunty,

Do we need to grease or lin the tin? If so, do we grease and line only the base? or the sides as well?

regards,
youfei

Aunty Yochana said...

Hi youfei,

I did not grease the tin.
I only line the base of the tin.

rgds

Anonymous said...

Hi Aunty Yochana,

You mention that 1 cup of flour is approx. 145g so for this recipe it require 31/4 cups. So am i correct that the total is 471g of flour? I've tried but the butter and flour mixture turn out to like a cookie dough. Very thick and quite difficult to fold in the egg white. After baking, it looks like a kueh. Do you have any idea what could have went wrong? Please help. I really wish to try to make again. Thank you.

Regards
Cookie Monster

Aunty Yochana said...

hi cookie monster,

did you put in 1 cup of milk? Please do not cut down the sugar for this cake. I hope you did not miss out the egg white too. Yes 1 cup flour is roughly 145 gm.

rgds

Anonymous said...

Hi Yochana,

Can I add coco powder to 1/2 portion to make into mable butter cake instead of white butter cake? How much coco powder should i add and must i reduce the amount of flour? Thanks so much/

anonymous

Aunty Yochana said...

hi anonymous,

it depends on how much marble effect you want. Just agak agak will do. Use 2 Tbsp. cocoa powder to mix with the batter.

rgds

Let's masak said...

Hi Aunty,

I had tried to make this cake. Very delicious.

Thanks for sharing this great recipe.

Here is my attempt.

http://angelaphua.multiply.com/photos/album/386/386

My cake is not as fluffy as yours, is it because of the egg white? I beat not stiff enough? Or overmix?

Thanks for your advice. ^O^

lyn said...

Hi Aunty Yochana

Thought I'll try this new butter cake recipe but just wondering what can I do with the egg yolks? Can I keep the yolks in the chiller 1st ie. if it can be used for other recipe? Thanks.

Aunty Yochana said...

Hi lyn,

You cannot keep egg yolks for too long. Cover your egg yolks with a sheet of plastic till it touches the egg yolks and keep it the chiller to prevent a skin forming. I think it can keep for at least 3 days. You can make lapis, chiffon or swiss rolls that requires more egg yolks.

rgds

Anonymous said...

Hi Aunty,
is it alright to replace the cake flour with plain flour?

zat said...

Hi aunty Yochana. I have been searching for a simple butter cake recipe. I've tried baking one after some short hiatus from baking.The ingredients were almost the same,but my cake failed. The cake does not rise, still smell of eggs, and brittle like a bread crumbs! Can u advise me on a very basic tips of baking and how to avoid your cake the rise in the middle and then crack? Thank you