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Monday, September 9, 2013

Mrs Ng SK Butter Cake


Daddy hardly requests for stuff but he asked for a butter cake this afternoon! Even though I've baked traditional mooncakes and another cake today, I gladly baked this famous Mrs Ng SK Butter Cake made famous by Wendy of Table for 2... or More. I've baked a similar Zebra Butter Cake sometime ago for my colleagues and they loved it. Previous attempt to bake this yielded an awesome cake too. So here's the really soft, fluffy and fragrant butter cake. I reduced the sugar for this recipe but it turned out as good as the Zebra one (: 

I have a soft spot for smooth flat cakes.. and like the sponge cake I like to bake, I like this cake when it's smooth and blemish free! (: This recipe took me about 1 hour 15 minutes in all to prepare and bake. I'd rate it a difficulty level 3 out of 5. 





Mrs Ng SK Butter Cake Recipe

This recipe yields one 8" square cake

230g unsalted butter, room temperature (I used French butter for better taste)
4 eggs (55g in size)
180g castor sugar (Already reduced)
1 tbsp vanilla bean paste
200g self raising flour
60ml milk (I used fresh milk)

Method

Pre-heat the oven to 170 degree Celsius, fan mode. Sift the self raising flour.

Separate the eggs. Ensure that the bowl containing the egg whites is clean, dry and free from oil and water. 

To the egg whites, add 50g of castor sugar.

Whisk till stiff peaks. 

To the room temperature butter, add remaining sugar.

Cream the butter and sugar for 2 - 3 minutes till light and fluffy.

Add the vanilla bean paste. It makes the cake so much more fragrant as compared to the fake essences and stuff. Mix well.

Add one egg yolk at a time and mix well.

To the mixture, add the milk.

Also add in the flour. Mix well.

You'd get something like this.

Fold in 1/3 of the meringue. You can be rough at this stage to ensure that the mixture is well mixed. I call this the ''sacrificial" meringue (:

Fold in remaining 2/3 of the meringue with gentle care not to deflate the meringue, stopping when mixture has come together.

Mixture is ready!

Pour/Scoop into lined baking tin and smooth surface as much as possible. Bake for 40 - 45 minutes or till' toothpick comes out clean when inserted into the middle of the cake. 

Enjoy this lovely cake! 



I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

33 comments:

  1. GreenSeptember 9, 2013 at 11:05 PM

    Thanks for sharing.
    I will try to do it.

    ReplyDelete
  2. Adriel, Billy & CynthiaSeptember 12, 2013 at 8:21 AM

    my pleasure (:

    ReplyDelete
  3. JaniceSeptember 22, 2013 at 11:53 PM

    Hi Cynthia, can u enlighten me on how the separation of eggs affect the final texture of the cake?
    Thks!

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaSeptember 23, 2013 at 5:32 AM

      Hello Janice!

      The separation of eggs will enable the egg whites (meringue) to remain fluffy. Much more as compared to the combined/whole egg method so it makes the cake fluffier (:

      Delete
  4. missbeanNovember 11, 2013 at 5:57 AM

    Thanks for sharing!I made this cake today and i love it. But my family likes butter cake with richer buttery taste. Do u think I can add another 25g butter to the same mixture?

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaNovember 12, 2013 at 12:51 AM

      Hello!

      I won't recommend increasing the amount of butter as it can get very greasy. What you may wish to do in place of that is to find a stronger/more flavourful brand of butter (:

      Love,
      Cynthia

      Delete
  5. AnonymousJanuary 1, 2014 at 2:53 AM

    Hello. May I know if there is any difference between normal cupcake recipe and this buttercake recipe? Can I use this recipe to make different layers of rainbow cake? Really hope you will reply.

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaJanuary 18, 2014 at 7:20 PM

      hello! different recipes have different sweetness and density... this recipe maybe a little too soft for a rainbow cake. Maybe you'd like to try the recipe for The Ultimate Rainbow Cake I have on the blog? (:

      Delete
  6. AnonymousJanuary 26, 2014 at 2:09 AM

    Hi cynthia, pls tell me the temperature for the cake for non fan mode oven. I baked mine at 180*c. Took exactly 45 mins. Pls advise. Tks

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaApril 5, 2014 at 6:52 PM

      If it works, why not?

      Different ovens have different characters.. if you found a temperature that works for you, i suggest that you stick to it. (:

      Delete
  7. AnonymousFebruary 12, 2014 at 6:01 AM

    Hi Cynthia, I finally tried out this recipe and was successful. I also did the zebra version of it and my colleagues polished off the whole cake!

    ReplyDelete
  8. AnonymousMay 19, 2014 at 1:29 AM

    Hi,

    May I know which oven and what mode do you use?
    When pre-heating I should use the fan mode. What mode should it be when I place the cake in?
    Many thanks!

    ReplyDelete
  9. Adriel, Billy & CynthiaMay 21, 2014 at 3:20 AM

    I'm used a Cornell oven for this in fan mode. yes please use fan mode for this recipe.

    ReplyDelete
  10. yewpengJune 9, 2014 at 9:19 AM

    Hi, I have seen several post on this Mrs Ng Butter Cake recently but thank YOU for the step by step pictorial guide!!! For the egg white and sugar, only can be done with electric mixer? I have been creaming my butter and sugar over warm water, the end batter is a lot more liquidified compared to your picture. Do you know if this also affects the cake texture? Many thanks.

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaJune 12, 2014 at 12:15 AM

      My pleasure. You can whisk the white and sugar with a hand whisk but it will take a decent amount of arm strength and it will take a while.

      And no, please do not cream the butter over warm water. It makes the consistency all wrong.

      Delete
  11. AnonymousJune 10, 2014 at 4:58 AM

    Hi. Each time I bake a cake, usually the top part always don't have the flat surface.. looks a kind of bukit in the middle. pls advice me.. thanks!

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaJune 12, 2014 at 12:16 AM

      Your oven might be too hot. Try using an oven thermometer to gauge the true temperature of your oven and work from there.

      Delete
  12. mooNovember 29, 2014 at 6:57 PM

    Hi, must we put in the flour and milk in 2 additions? My cake doesn't turn out to be fluffy, what is the cause of it? Thank u and appreciate your replt.

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaNovember 29, 2014 at 10:32 PM

      Doing so will allow for even mixing. Was your egg white of stiff peaks and folded in well?

      Delete
  13. AnonymousDecember 12, 2014 at 9:26 AM

    Hi Cynthia,

    May I know what brand of butter did u used? Thanks!

    ReplyDelete
  14. AnonymousJanuary 5, 2015 at 4:52 PM

    Hi Cynthia

    I tried making this. However when I fold in the egg white, I realised that the egg white meringue turn liquid. Can I beat the egg yolk first?

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaJanuary 6, 2015 at 2:29 AM

      Hello,

      Thank

      Yes you may do that but it shouldn't turn runny unless you took a really long time to get to the folding part. Otherwise, it may likely be a case of mishandled egg whites.

      Were your eggs of room temp? Were there yolk bits in it?

      Delete
  15. r@chAugust 27, 2015 at 11:06 AM

    Hi Cynthia
    If I'm to use vanilla extract, will it still be 1tbsp?

    ReplyDelete
  16. BFOctober 30, 2015 at 4:20 PM

    Hi Cynthia thanks so much for the recepie. It's perfect. My only question is each time I bake the cake it turns up a very tiny part of the bottom is uncooked. Can you please let me know why? Thanks.

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaNovember 1, 2015 at 1:58 AM

      hello. it may either be undercooked or that your folding wasn't done correctly (:

      Delete
  17. UnknownJanuary 9, 2016 at 6:58 PM

    Hi,

    Can I know why does my cake looks more wet at the bottom of the cake ? I have baked 3 cakes so far and they all looked more wet at the bottom. Please advise. Many thanks.

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaJanuary 9, 2016 at 8:58 PM

      Hi, was your batter folded properly?

      If it is and it's still moist, bake for a longer duration.

      Delete
    2. UnknownJanuary 18, 2016 at 4:49 PM

      Hi thanks for advice. But the top and side already very brown and a bit hard after baking so don't think I can bake it any longer. How long does it take to fold the batter properly and are you just taking about folding the egg whites ? Thanks.

      Delete
    3. Adriel, Billy & CynthiaJanuary 20, 2016 at 5:54 AM

      Hello,

      If the top and sides are very brown to the extent that it's hard, then your middles shouldn't be wet. You may want to try baking with another baking tin to try.

      There's no prescribed duration for the folding of whites into the batter. You just need to fold it till you get a uniformed mixture.

      Delete
  18. AnonymousJune 25, 2016 at 10:50 PM

    Hi cynthia, do you think i could 1/2 the recipie for a smaller cake? Not recommended to do so. Btw, thks for sharing recipes.

    ReplyDelete