This recipe slightly adapted from Enne Ty is good. And by good, I mean I am no longer sure if Mrs SK Ng is my favorite anymore :S. Being a huge butter fan, I almost try any butter cake recipe that I come across and currently, these 2 really stand out for me (and my kids too, and kids don’t lie about food!). What I like about Enne’s recipe is the even fluffier and lighter texture. To be fair, I’ve also used the President brand butter, which I have never used before, so that might be an unfair advantage. This means I need to go make another Mrs SK Ng with President……
I have half the recipe and baked in a 19cm chiffon tin. It looks really pretty and enticing with the golden hues. 3 quarters were gone in 30 mins after it came out of the oven, I had very little time to let it cool properly. I hope I will get some leftover tomorrow to see if the cake will become more moist from the ‘hui you’ effect of butter.
- 3 egg yolks
- 50g sugar
- 100g melted butter (use a brand that you will eat on its own. I recommend Elle and Vire (gourmet) or President)
- 1/2 tsp salt (I prefer more savoury, you can reduce to 1/4 tsp)
- 1 tsp vanilla extract
- 85g plain flour
- 1/2 tsp baking powder
- 3 egg whites
- 50g sugar
- 1/8 tsp cream of tartar
Cream egg yolks and sugar till light and fluffy. Add in salt and vanilla extract.
Then pour melted butter slowly in a stream while stirring at the same time to ensure proper emulsification (you shouldn’t see separation).
Next, add in sifted flour in 2 batches and fold in gently till just mixed in, dont over fold.
Whisk egg whites till large bubbles form, add in cream of tartar and continue whisking. Add in sugar slowly and whisk till stiff peak.
Transfer 1/3 of meringue to yolk mixture and mix to loosen. Then pour all of yolk mixture into remaining meringue and fold gently till no white is visible.
Bake at 160 deg C for 35min till golden and skewer comes out clean.
Run a knife along the tin to release cake.