This was easy!

Hi Lisa, I’m so glad too that you stumbled upon my blog! Fold gently and just enough until well combined. I can’t wait to bake this again with a proper oven! Hi Crashiel, thanks for sharing! Hi Lu Yan, thank you for writing in! Drizzle in the yolks, a little at a time, and whip until well incorporated.

Hi Fiza, so glad you love it!

I’d love to know!???

(6) If you do use all-purpose flour, you will need baking powder to help it rise. The batter should be quite thick at this point and a little denser, but not heavy. The cake turns out sooooooo… delicious! I think i might have slightly under bake the cake because the top layer is a bit sticky on the second day. Can i pls ask which butter to use (salted or unsalted)? The tendency is that when we try to fold lightly, we’ll do it too slowly and it’ll take more folds to get a well mixed batter, which ends up overworking the batter and the batter loses volume (trapped air bubbles) . It does sound very yummy and I’d like to try making this. Hi...Not using baking powder ?My cake looks shorty.

It is a traditional Asian recipe from the cookbook of the late Mrs Leong Yee Soo, one of Singapore’s finest Peranakan culinary matriachs.

I know!

Can’t wait. Love your idea of baking this for both festive seasons! My square pan is 3″ deep and I do apologize, I should have stated the depth as well. Will I just double the recipe? Hi Celia, Thank you for sharing this recipe.

However, if it hardly rose at all, it could be a problem with either the baking powder having lost its efficacy (it’s happened to me a few times actually!

Pour out into a large mixing bowl. Thank you! The egg whites must not get any traces of yolk when separating. Register and Login to Save your Recipes, Shop and more. I’ll have to do some recipe testing myself to see what amounts work for the kind of texture and taste you’re looking for.

Thanks. Save my name and email in this browser for the next time I comment. 4) I usually use 56 to 60 gm eggs here, so yolks will weigh between 16 to 18 gm each, and whites between 40 to 42 gm each.
Is your pan at least 3-inches deep? Thank you.

Thanks for writing?.

Hi Sharmini, I’m so happy to hear it! Thank you for this recipe. Skip right to the end of this post, just before the recipe, for the updates! I’ll try to get back to you soon! Then I found this one, which requires steaming instead of baking. Looking for a great layered cake to offer my clients. 2) Yes, plain flour is the same as all-purpose flour. Result: Soft, tender crumbs and really moist. How many gram for each egg? Hi Celia. Cheers! Thanks for this recipe of a very tasty butter cake that I have ever made so far…I baked it yesterday..so I can enjoy eating it on New Year’s Day. This cake, if done well, is quite tender and moist when just baked or warm, but will slice neatly when cooled completely without being overly crumbly, so I think that it would work well as a stacked cake with fillings. Add sugar, a little at a time, in a steady stream. Your cake looks great and I am so going to try it. The top and sides are nice and brown. Mix the butter with condensed milk Do I combine the eggs white mixture with butter mixture together? This looks like the recipes for marble cake if you scoop up a small bowl & add sieved cocoa powder & stir then you fold into the batter.
I’ve never tried this recipe with light brown sugar, but from what baking experience I’ve had using brown sugar, brown sugar has much higher moisture content and the distinct flavour of molasses, when compared to white sugar, and so will make your bakes more moist but also take on a different flavour than the original butter cake. Thank you so much for sharing!

Thanks for the feedback on the pan size????? Hi Yanne, condensed milk gives a richer flavour that enhances the taste of the cake, and also gives a lovely moistness (due to it’s sugar content). Add almond essence, vanilla extract and brandy (if using), and beat for 15 seconds until well blended. After pouring batter into the cake tin, pipe out lines on the batter. Thank you so much. I’m so glad you loved the texture, and you might have been able to bake it a little longer till the top browns nicely.

But you got me thinking now, and I just might try it and see what we get! They look awesome. It should work just as fine.Take care!Regards,Marsila. I have never made a butter cake with condensed milk before normally it just liquid full fat milk or powdered milk, it does take much longer to whip it to fluffy texture using (KAmixer).

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