Thursday, September 30, 2010


Butter cake is always the best dessert for tea-time or snack with some milk, tea and coffee. You can used this recipe with any flavor of your choice. Just replaced the orange juice to milk or any kind of juices of your favorites. Here's one of my new recipe for butter cake that I would like to share =)


360 g chilled butter ( I used 'Kerrygold' or any European butter )
220 g chilled fine granulated sugar ( chilled in the refrigerator for overnite )
11 large eggs, separated
300 g self rising flour, separated
1 tsp fine salt
60 ml fresh orange juice
zest of an orange
1 tsp of orange essence ( optional )
1/2 tsp cream of tartar


Preheat the oven to 350 degree Fahrenheit and greased a 10"x10" square pan with some butter and flour.

In a mixing bowl with a flat attachment, add the chilled butter and chilled sugar. Beat them until light and fluffy. Scrap the bowl frequently and make sure that the sugar dissolved before continue to another step.

Then add the yolks, one at a time, beating well after each addition and then add the orange juice with the zest. Add the sifted flour into the batter in 2 batches and beat until incorporated.

In another mixing bowl with a whisk attachment, whisk the egg whites with cream of tartar until a soft stiff peak appear.

Then fold in the egg whites mixture into the butter mixture until well-blended but don't over do it or the whites will deflate.

Pour the batter into prepared cake pan and bake for at least 1 hour 15 minutes or until wooden skewer plunged into the middle of the cake comes out clean.

Cooled the cake on a wire rack on cut it when it's completely cool. Enjoy !!!!

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