Mrs NgSK Butter Cake

I was looking through some of the pictures in the resized folder (meant for blogging) and I realised I haven't blog one of my favourite butter cake recipe here. This butter cake a.k.a Mrs. NgSK's butter cake was first shared by Wendy from Table for 2. Many food bloggers later baked and raved about it on their blog too.

What I like about this cake is that it is moist, buttery, and fluffy. Best thing is it is a hassle free cake. I've shared this cakes with friends and neighbours. Everyone who ate the cake will come back to me to check how many blocks of butter I've used to bake.

The picture above does not justify how nice the cake is. The reason is because I sliced the cake few hours after I baked the cake. It hasn't cool down completely yet. Why did I sliced the cake too early? I need to pack them in container for hubby to take to work. He likes having his cake at office with a cup of hot coffee. There is no way he can have his cup of coffee at home because he makes almond oat milk for breakfast every morning. I'll try to take another picture when I bake another in near future.

Adapted from Table for 2
230g butter
150g + 50 g vanilla sugar (recipe calls for sugar and 1 whole vanilla bean seeds)
200g eggs, separated (about 4 medium size free range eggs)
200g self raising flour, sift twice
60g milk
  1. Grease and line a 20cm square pan
  2. Preheat oven 170 degree
  3. Beat butter with 150g sugar till light and creamy
  4. Add in the egg yolk (one at a time) until the batter become thick
  5. In a separate clean bowl, beat egg white and sugar till it reach a stiff peak. Set aside
  6. Mix half sifted flour and half the milk into the butter mixture with spatula. Mix well. Continue the same process with the other half
  7. Fold in egg whites in two portion
  8. Transfer the batter into baking pan
  9. Bake for 45 minutes or until cook

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