A true winner! It is time to add the dry ingredients when the batter becomes homogenous, light, fluffy, curd-like and pale yellow.

Hi KP Kwan. I will go for high speed and longer time until it is really light and fluffy. You may need to reduce the baking time to 50 minutes. This question is tough for many people and me too. Place the cake on a cake board, put each cake in a plastic bag. KP Kwan. 18 to 23 minutes. Do not afraid of mixing it for too long. Should I increase milk by 10g to compensate less sugar? Hi, my mother has been trying this with 180 degree for about 45mins-60mins and it came out not rising and dense.

Temperature is constant 170’C. The result was not only disappointing but embarrassed to divulge to my guests with high expectations. Never tried that before, but if I do it, I will blend the pandan leaves with some milk in the recipe, then filter to remove the leaves. Hi. Your recipe is made for 1kg cake. The cake turned out very well. I bake with my pan in the middle of the oven. KP Kwan, Haha.. okay.. been looking for the ultimate buttercake recipe… will try it soon… thankss, Hi Bibi, KP Kwan. How much cocoa powder should I add to make this into a chocolate cake?

Do not afraid of overmixing. Snippets of family traditions, secret recipes, homemaking…, Subscribe to Inquirer Lifestyle Newsletter.

Thanks for the tips and easy to follow instructions. I did add an extra egg yolk and 1/2 tsp. 3.14×4.5.4.5=63.5 in square. It also depends on the amount and types of chocolate (or cocoa powder). Thx again!

I use the 8-inch square tin for the cake in the recipe. I am not sure whether the fan affects the outcome, as I do not have a fan in my oven.

Tired it today. There is no worry about overmixing for the combination of butter and sugar (not for egg white, of course). Just reminded me how mom’s cake used to taste back then…n yes….the creamy butter aroma n flavor stands out without the vanilla, from now on i will not be adding in vanilla essence in any butter cakes..hehehe. I focus more on the techniques of making butter cake rather than a complicated formula. of almond extract to the vanilla (for a little more flavor). 750,799 suggested recipes. Hi Cheryl, You are welcome. I tried your recipe today and even though the result was not perfect, I am still happy because this is my 1st time trying and I believe it is a very promising recipe. I was about to ask for this conversion but decided to scroll down as I was sure someone else would have asked, luckily I was right and it proved very helpful. Where did I go wrong? The temperature and timing should be the same (no change). ©2018 Taste of Asian Food. If you need to convert other ingredients, you can try this free service. on the recipe it shows baking temperature is 170 deg. Visual observation is most useful, and once it is golden brown, removed. The texture is so fine, light, and fluffy and the taste is “I-can’t-have-just-one-slice” kind of deliciousness. As for reducing the amount of sugar, you will expect the cake will not be so soft and tender, as sugar act as softener. The texture is fine and my kids absolutely love them!

Leave at least 3 cm in between to enable proper air circulation to ensure the cakes rise evenly. But the butter fragrance is always different. Hi Yong, I just made this cake following the recipe and all the tricks and tips that you shared with us and the cake is very delicious indeed! You may notice that the ration of flour to sugar in my recipe is every 100g flour I use 80g sugar.

Therefore, the batter will become light and fluffy and the volume increase.

There is always safer to beat longer to trap more air. Bear in mind that the temperature shown on the control panel of the oven may not be the actual temperature. Please note that I am writing from the perspective of a non-pastry chef.

It should have one heat element on top and the other one at the bottom.

Hi Christy,

Browning was even all round. Is it due to my temperature? Meanwhile, brush a round eight-inch by three-inch baking pan or a round nine-inch by two-inch baking pan with shortening or butter, or spray the baking pan with nonstick cooking spray. Here is the conversion. I realise based on your method, the quantity is questionable as it will depend on the size/weight of the hen’s eggs, so some experimentation will be necessary on my part. This method is the most convenient way to ensure the weight of all the cakes is identical.

If you’re going to keep it even longer, double wrap with a plastic bag or plastic sheet, then keep it in the freezer.

Can you share some other cake recipies also? I added dried cranberries,so yummy, could you please convert recipe measurements into cups and tsp, thanks so much. 1. The cake should become slightly brown and set firmly. Thanks for reaching out for the butter cake.

Then keep in a cake box and leave it in the refrigerator.

The best way to keep butter cake is in the refrigerator if you want to keep it fresh. You can maintain the butter at 330g if you like it rich.

The quantity of flour remains unchanged. Hi Jean, I hope this is information is useful to you.

:-), looking forward to your experiments. You can find it on my blog too. 1 hour.

Pour all the egg and milk into the batter while keeping the mixer running.

Also, make sure the paper is flat because the folds may stick into the batter.

KP Kwan. It is a no-frills recipe, emphasize on the technique, […].

I do notice that not only for this but other cakes too. Thanks. I use a digital kitchen scale to measure the ingredients.

Thankyou for the recipe. Stop immediately once the batter is homogenous and free from lumps. I’m wondering if it’s possible to do a variation using freshly squeezed pandan juice for a pandan butter cake? Eventhough, I added 1 more egg and 2 extra tablespoons of buttter.

If you find the above is too complex, just reduce the amount of flour will do. Not sure if this is the right way…

The cake rises better with more baking powder.

What a big difference your method makes!!!

3.

(120% of flour). Hi Lana, However, you can use a handheld wire whisk if you just make one at a time. If you use only 1/4 of the recipe, the height of the cake will be likely 1/4 compare to if you use the full amount in the recipe. The most common one is the beating of butter/sugar/egg is insufficient and not fluffy enough. Therefore I set my ‘safe’ recipe at the amount of sugar. Hobbyland Cake Boards Square White Coated Greaseproof (10" Square, 10 Cake Boards), Hamilton Beach 64650 6-Speed Classic Stand Mixer, Stainless Steel, 4-Quart Bowl and Accessories, Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch. You will be notified of all my new recipes/ Note: This post may contain affiliate links. Hi Beelay,

KP Kwan, Since using bigger oven (56L rubine 8functions conventional oven), my butter cake has never been perfect..

Do not make if you like lighter than air, froo froo cake. Thanks for such detailed explanation and instructions. It all depends on the quantity, the speed, and the power of your mixer. Hi Vera, You can try to ensure the sugar and butter are mixed until very fluffy before adding the egg and the milk, then mix again until homogenous. Happy to know that the butter cake turns out well. Preheat oven to 350 degrees F (175 degrees C). To subscribe, click the box at the end of each article. I just hope that my cake will turn out right on my next try.

I am using an 43L tabletop electric oven. Two 8 x 1-1/2 inch round baking pans.

I have two ovens, which are identical (same model), but one is other by ten degrees. KP Kwan. Mix with a wire whisk at high speed until fluffy, light, creamy and become pale yellow. Temperature and position of the rack. 2. I manage to achieve the fluffy result. Just want to let you know that your butter cake recipe was really awesome. Hope you will bake a beautiful cake.

I am using UHT milk.

So glad to know that you like the butter cake. https://tasteasianfood.com/butter-cake/. This is my 2nd attempt using 330g butter.

But if you want to avoid that, reduce the top temperature to 150°C once the cake has developed the volume, and start forming a dome shape.

Hi Jasmine, I am a bit of a perfectionist, so that is why using the kitchen scale for almost everything. First, it is the easiest cake to learn, and with a large margin of error. Hope more air trapped within the butter /sugar helps to eliminate the dense problem. Therefore, the maximum amount of milk allowable is 360g - 225g = 135g (which again round as 135ml).

In using a 6″ square pan, what height does it need to be?

KP Kwan. KP Kwan. I have two ovens which have an actual temperature different from one to another. It should work well by reducing the sugar.

KP Kwan.

I mix in the eggs and milk at high speed.

I do not think there will be any noticeable difference if you use fresh milk. I have baked this 2 days ago, very soft and nice. I do not suggest you add cornstarch to this recipe: Since the dry ingredients are well combined, I can shorten the time of mixing without worrying about the uneven distribution of the dry ingredients. Wishing you all the success to make the butter cake. 3g (3/4 teaspoon) of baking powder.

Hi, can I know the amount/quantity of each ingredient that you used? I hope it will turn out fantastic. Secondly, I have learned so much through failure and success and want to show you the mistakes and tricks that I have picked up throughout the years.

May I know what’s wrong?

If i want to use oil instead of butter so how much quantity should i take for 100gm flour? Hi Mae,

Then provide your email and name.

What is the sugar ratio? Try to make your next cake without the fan and hope it will turn out well. Percent Daily Values are based on a 2,000 calorie diet.

If it is dry, then add more milk as the crack it may cause by dryness.

My answer is NO. There are contradicting opinions on the issue of sieving the flour.

The taste is awesome and the texture is so fluffy.

I do have any brands of flour I prefer. The butter used for your recipe is it salted or unsalted? In this case, there is no need to separate the egg white and yolk, as the air trapped in the butter-sugar will be sufficient to raise the cake, with a little help by adding some baking powder. Thanks a lot! You do not have to do this when you make one cake, but it is handy to have an electronic kitchen scale.

The temperature as indicated on the oven might not be accurate.

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