Sunday, February 24, 2008

Filipino Buttercake


(1 loaf pan - 9" x 5")

250 gm. Cake flour
15 gm. Baking Powder
140 gm. Butter
280 gm. sugar
5 gm. salt
35 gm. milk powder
138 gm. Eggs
200 gm. water or milk
1 tsp. Vanilla essence


(1) Cream butter, sugar, salt and milk powder together until creamy and fluffy. Add in Vanilla Essence.
(2) Add eggs in 3 stages and continue creaming after each addition.
(3) Sift flour and baking powder together.
(4) Add water alternately with the flour and blend till well combined.
(5) Pour batter into loaf pan and abke at 180C for about 50 mins. or till cooked.
Test cake with a skewer and if if it comes out dry, it's done.
(6) Cool on cooling rack and slice when completely cooled.


cutejoos said...

Aunty Yochana, it's spelled Filipino.

yochana said...

Hi cutejoos,

O.K. thanks...will go and change it now. aunty outdated already.


Anonymous said...


Very happy Lunar New Year!

Nice colour.
Why called it Filipino? How different from normal Buttercake?


yochana said...

Hi Angeline,

You might not believe it. A cup of water is added into this butter cake. I thought it might not work but it worked to my surprise. Filipino because my maid , Gina, gave me the recipe.


Mool said...

Hi Aunty Yochana,

Haha, I think your maid is also a good baker by now ... ... She can open up a bakery when she return to her hometown ... ... By then, I don't mind u "hire" me, than I can learn bakery fm u, hehehehe ....

Aunty, is the cake very moist due to the water? What is the texture like?


yochana said...

Hi Mool.

It's quite ok lah.... But have to pour in the water in a streamy way so that it blends into the butter. It's good for ppl who doesn't like too buttery taste.


Anonymous said...

Hi Aunty,

If possible, please share the recipe.

Thanks in advance,

ahchu said...

hi aunty, happy lunar new year. thanks for ur wonderful blog; where i started my baking journey. ur filipino buttercake look really attractive, can u please share the recipe, thanks in advance.

Yuri said...

Hi Aunty, your butter cake looks so nice. Mine always cracks at the top, either due to over-stirring or high oven temp. Are there other reasons? I am using a Microwave Convection oven. Adeline

yochana said...

Hi Adeline.

I've never used microwave oven to bake a cake. Does the plate turn round and round while baking? I'm using a convectional oven.


Yuri said...

Hi aunty, yes the turntable rotates. Strange thing is that my friend who uses a normal oven has cracks on her cakes too. Well, its a mystery that we will continue to crack haha. Adeline

Anonymous said...


Thanks for sharing the recipe. Can I check with u 138gm are equivalent to how many eggs?


yochana said...

Hi Alison,

It's about 2 1/2 to 3 eggs. There again, it depends on the size of the eggs.

1 normal medium size = 60 gm.


Sophia said...

Made this cake last Wednesday. It's very light in taste(but tasty) & soft. Well received from family members. Thanks Lucy for sharing!
Rgds Sophia.

Anonymous said...

I'm from America. I tried baking this but it always rises and then falls flat. Maybe it's because it's hard to convert grams to cups, and i've tried alot of conversion websites so the ingredients aren't accurate. I hope you could share it in cups too or teaspoons. thank you.

Dewi said...

Hiiii.... aunty !!! I really really really love this recipe, is my fav butter cake ... say hi to your maid also ....

delia said...

Hi aunty,
Happy CNY to you. This is the softest butter cake i've ever made - only managed to make it last nite. Thanks to you and your maid for such a wonderful recipe. From now on, this is the butter cake i'll be making.