Chinese (Simplified) subtitles available for this video.
This fail proof butter cake recipe is so yummy & easy to make. Butter cake is best consumed a day after. Give it a try & you will definitely like it.
INGREDIENTS:
250 g butter ( I use Golden Churn Salted Butter )
200 g castor sugar ( You can reduce to 180g if you like it less sweet )
6 medium sized eggs ( per egg 50 g with shell ) Grade B
1 tsp vanilla essence ( Add vanilla essence if you can't tolerate the eggy smell, I omit )
1 tbsp milk powder
5 tbsp full cream milk
280 g self-raising flour ( sifted ) or 280g plain flour + 1 tablespoon baking powder ( sift together )
Bake in a preheated oven, 175 degrees Celsius for 50 minutes, using top & bottom heat.
Note:
Use pure butter & fresh eggs for best results.
Use a square baking tin, 8 inch.
Temperature & baking time may vary due to oven sizes.
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