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.
at

38 comments:

  1. UnknownJanuary 14, 2009 10:23 pm

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

    ReplyDelete
  2. Aunty YochanaJanuary 14, 2009 10:32 pm

    Hi Kim,

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

    rgds

    ReplyDelete
  3. AnonymousJanuary 15, 2009 12:15 am

    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.

    ReplyDelete
  4. AnonymousJanuary 15, 2009 10:28 am

    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.

    ReplyDelete
  5. AnonymousJanuary 15, 2009 2:57 pm

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

    ReplyDelete
  6. AnonymousJanuary 15, 2009 4:02 pm

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

    ReplyDelete
  7. AnonymousJanuary 15, 2009 8:56 pm

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

    elaine

    ReplyDelete
  8. MomiJJJanuary 16, 2009 9:22 am

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

    ReplyDelete
  9. Aunty YochanaJanuary 16, 2009 10:56 am

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

    I will reply you via email regarding Lapis.

    rgds

    ReplyDelete
  10. AnonymousJanuary 16, 2009 5:48 pm

    Dear Aunty,

    Can you share this recipe with me too? Thanks.

    Rdgs,
    Yen Li

    ReplyDelete
  11. AnonymousJanuary 16, 2009 10:20 pm

    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

    ReplyDelete
  12. AnonymousJanuary 18, 2009 8:09 pm

    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

    ReplyDelete
  13. AnonymousJanuary 18, 2009 9:29 pm

    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

    ReplyDelete
  14. AnonymousJanuary 19, 2009 12:20 pm

    hi Aunty,

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

    Thanks

    ReplyDelete
  15. AnonymousJanuary 19, 2009 1:47 pm

    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)?

    ReplyDelete
  16. Aunty YochanaJanuary 19, 2009 3:55 pm

    Hi Let's masak,

    yes you can use superfine flour.

    rgds

    ReplyDelete
  17. Aunty YochanaJanuary 19, 2009 3:58 pm

    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

    ReplyDelete
  18. AnonymousJanuary 19, 2009 11:24 pm

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

    ReplyDelete
  19. AnonymousJanuary 20, 2009 8:47 am

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

    Please advice

    Thanks

    Lilian

    ReplyDelete
  20. AnonymousJanuary 20, 2009 1:27 pm

    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

    ReplyDelete
  21. Aunty YochanaJanuary 20, 2009 8:36 pm

    Hi cookie monser

    5 large egg white = 200 gm.

    rgds

    ReplyDelete
  22. HomeKreationJanuary 22, 2009 10:23 pm

    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

    ReplyDelete
  23. Aunty YochanaJanuary 22, 2009 10:31 pm

    Thumbs up Roz...

    Cheers!!

    rgds

    ReplyDelete
  24. AnonymousJanuary 24, 2009 2:55 pm

    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

    ReplyDelete
  25. Aunty YochanaJanuary 24, 2009 2:59 pm

    hi elaine

    sure no problem...any butter.

    rgds

    ReplyDelete
  26. AnonymousJanuary 26, 2009 9:16 pm

    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

    ReplyDelete
  27. Aunty YochanaJanuary 26, 2009 9:18 pm

    Hi Eunice,

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

    rgds

    ReplyDelete
  28. youfeiJanuary 31, 2009 3:44 pm

    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

    ReplyDelete
  29. Aunty YochanaJanuary 31, 2009 3:58 pm

    Hi youfei,

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

    rgds

    ReplyDelete
  30. AnonymousFebruary 07, 2009 9:45 pm

    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

    ReplyDelete
  31. Aunty YochanaFebruary 08, 2009 11:24 am

    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

    ReplyDelete
  32. AnonymousFebruary 08, 2009 4:14 pm

    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

    ReplyDelete
  33. Aunty YochanaFebruary 08, 2009 4:17 pm

    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

    ReplyDelete
  34. AnonymousFebruary 12, 2009 1:10 am

    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^

    ReplyDelete
  35. AnonymousMarch 06, 2009 11:16 am

    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.

    ReplyDelete
  36. Aunty YochanaMarch 06, 2009 11:27 am

    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

    ReplyDelete
  37. AnonymousDecember 03, 2009 4:02 pm

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

    ReplyDelete
  38. zatDecember 08, 2009 7:20 pm

    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

    ReplyDelete