Sunday, 28 September 2014

Moist & Super Fluffy Butter Cake


1. 250gm unsalted butter (softened at room temperature)
2. 80gm fine sugar
3. 250gm organic self-raising flour (sieved twice)
4. 8 medium-sized eggs
5. 2 teaspoon of baking powder
6. 1 teaspoon of vanilla extract
7. * Milk (optional - unless cake batter is too thick)


1. In a large mixing bowl, cream the butter and the sugar until light and fluffy.

2. Separate the egg whites and yolks.

3. In a bowl, beat the egg whites until stiff peaks form.

4. In another bowl, beat the yolks.

5. Add the egg yolks into the butter/sugar mixture bit by bit while stirring continuously.

6. Then add in the egg whites into the mixture bit by bit while stirring continuously.

7. Add in the vanilla extract.

8. Fold in the flour little by little and mix with the spatula.

9. If the mixture is too thick, add in about 4 tablespoons of milk.

10. Preheat oven at 170C.

11. Line a cake tray with baking paper.

12. Pour mixture into it and bake for approximately 25 minutes or until golden brown.

13. Set aside to cool.

Bon appétit!
I started to cut the cake before I suddenly remembered that I haven't taken a picture of it!

Moist & fluffy!


  1. Yum! Drool.

    OK, now make it with gluten-free flour. I need some gluten-free baking recipes because I suck at baking anything gluten-free.

    1. oh I made gluten free patty cakes last night super yummy,
      also amine and salicylate free