Waking up to another wonderful day of MCO – Stay Home, Stay Safe!!! Having a sudden craving for butter cake this and here goes….
Got the exact texture that I was looking for and coupled with my favourite coffee – it is violety awesome!
Recipe as below :
Ingredients
- 4 large eggs
- 230g butter (all time favourite – Golden Churn Cane Butter)
- 90g white sugar
- 1 tsp vanilla essence
- 60ml full cream milk
- 200g All purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
For Meringue
- 2 tbsp lemon juice
- 50g white sugar
Method
- Segregate egg yolk and egg white.
- Beat butter with high speed till creamy
- Add in sugar and vanilla essence.
- Mix egg yolk and beat with medium speed.
- Add in milk and mix well.
- Add in sieved flour, baking powder and salt.
- Fold in with spatula.
- In a separate mixing bowl, beat the egg white – for preparation of Meringue.
- Add in lemon juice and sugar gradually.
- Beat till the meringue don’t drip.
- Add in the meringue and fold into the batter.
- Pour into a baking pan (prefer with removable bottom).
- Bake at 180C for 30 mins and then 150C for 15 mins.
Whole family’s all-time favourite! Bon appetite!
hAppY tRyinG!!
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