The Best BUTTER cake {soft, light, Moist} 超级松软的牛油蛋糕

THIS IS A MUST TRY RECIPE FOR 🧈BUTTER LOVERS!! 😋

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Video>>

RECIPE

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◢ Makes about 9" or 23cm round/square pan

Cakes are best consume (in container) within 3days in room tempt, chill can preserve up to around 1-2 weeks

▶Ingredients

• 200g Salted butter (room temp)

• 125g Caster sugar

• 4 Eggs

• 200g Self- rising flour

• ½tsp Baking soda

• 50ml Milk

• Pinch of salt

• 50g Caster sugar

▶制作牛油蛋糕的材料

• 200克 牛油 (室温)

• 125克 细糖

• 4 鸡蛋

• 200克 低筋面粉

• ½茶匙 苏打粉

• 少许盐

• 50毫升 牛奶

• 50克 细糖

Steps:

1. Cream the softened butter until smooth

2. Add in the sugar in 2 half and continues to whip the butter together until light and fluffy. *Remember to fold the batter and scrape the side of the bowl while whipping anything :)

3. Add in the yolk 2 at a time, use spatula or whisk to mix. Add the last yolks left, mix.

4. Sieve half portion of self- rising flour + baking soda together, fold the flour and butter with a spatula

5. Add in the milk, mix

6. Sieve in the leftovers flour, fold until combines Set aside

7. Meringue: In a large bowl (add in some salt) whip the egg whites until soft peaks form, in between gradual add-in the sugar while whipping the egg whites

8. Fold in the meringue and batter together until all combine Preheat the oven at 190c

9. Slowly pour the batter into a springform pan (wrap aluminium foil at the bottom of the pan to prevent leakage)

10. Bake it for 170c for 20 min +150c for 30 min or 190c for 10min +150c for 30 min

11. Once baked from the oven, let the cake cool in its tray for 5min (cover with a damp towel). then transfer onto a wire rack.

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