Butter cakes receipe

(Recipe by Fiona Lau, founder of baking blog Baking's Corner)

Ingredients:

Makes one butter cake, 8' in diameter

• 250g Salted / Unsalted Cold SCS Butter (Cut into cubes)
• 5 eggs
• 200g sugar
• 220g self-raising flour
• 1 vanilla bean, seed scraped (Alternatively, use 1tsp of vanilla extract)
• 50g whipping cream (optional)

Method:

Pre-heat oven at 160 deg C to 170 deg C.

Separate the eggs and place the egg whites into a bowl. Beat the egg whites with sugar to form stiff peaks and put it aside.

Cream the butter until pale and white and add vanilla seeds / extract.

Put in egg yolks one by one into the creamed butter, followed by whipping cream.

Put half of the beaten egg whites and mix well before folding the balance into the mixture.

Once done, put in the flour and mix them well.

Pour batter into a pan. Tap the batter hard for at least four times before placing them into the oven to remove the air trapped in the mix. This ensures that air pockets are removed when baked.

Bake for 70 minutes.