Mrs Ng Old Fashioned Butter Cake Food

MRS NG OLD FASHIONED BUTTER CAKE

Steps:

• Preheat oven to 180 Celsius (350 Fahrenheit). Line an 8"x8" square cake pan with parchment paper and set aside.
• Prepare egg yolk batter:Whisk together all-purpose flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat butter and 150 gram sugar until pale and fluffy with a medium speed. Add vanilla extract and egg yolks, one at a time, and beat well with each addition. Next, lower the speed, alternatively add half of flour and half of milk, beat well with each addition, until all flour and milk is incorporated. Stop once all the flour is incorporated and you no longer see streaks of flour. We don't want to over-cream the batter.
• Prepare egg white batter: In another large mixing bowl, whisk egg whites until foamy, then add 50 gram sugar in 3 batches. Continue whisking until stiff peak.
• Combine cake batter: Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don't destroy all the air bubbles from the egg whites.
• Pour the batter into prepared cake pan, and bake in preheated oven for 45 minutes, or until a cake tester comes out clean.
• Remove cake from oven and let it rest in the pan for 10 minutes, then gently remove the cake from pan (this is why a parchment paper helps immensely and ensuring the cake remains intact!) and let it cool completely on a wire rack.
• Once the cake cools to almost room temperature, cut into 16 serving slices.

SOUTHERN LIVING OLD FASHIONED BUTTER CAKE

Steps:

• Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
• Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.
• Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Wrap layers in plastic wrap to prevent drying; chill.
• NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.
• Makes 1 (12-inch) layer, 1 (9-inch) layer, and 1 (6-inch) layer. Frost as desired. Add a fruit cream inbetween for added BAM!