Today, she spent much more time creaming the butter and sugar and less time mixing the flour to keep the gluten in check. The cake was fluffier, but only. The cake should be soft, moist, fluffy, light, avoid rising in the middle or cracking.

Ingredients of Fluffy and Moist Butter Cake

  1. It's 300 gr of room temperature butter.
  2. Prepare 1/2 tsp of salt.
  3. You need 150 gr of caster sugar.
  4. It's 100 gr of egg yolk.
  5. Prepare 220 gr of cake flour.
  6. You need 40 gr of corn starch.
  7. It's 2 1/2 tsp of baking powder.
  8. It's 1/2 tsp of baking soda.
  9. It's 70 gr of cold milk.
  10. Prepare 1 of vanilla pod.
  11. You need 200 gr of egg white.
  12. Prepare 80 gr of caster sugar.
  13. Prepare 1 tsp of lemon juice.

Fluffy and Moist Butter Cake instructions

  1. Sift cake flour, corn starch, BP and BS. Set aside. Preheat the oven to 175°C..
  2. Line 20x20 cm square baking tray with baking papers. I used 2 loaf pans size 20x7x7 cm and 1 half loaf pan size 10x7x7 cm.
  3. Whisk with electric whisker, butter, salt and sugar until pale. About 5-8 mins. Add in egg yolk one by one. Make sure its evenly mix after each addition. Scrape the side of bowl..
  4. Stop mixer, fold in sifted flour in 3 batches, alternatively with milk. Fold swiftly and gently. Add vanilla extract. Mix well. Don't over mix..
  5. In a separate bowl, mix egg white until bubbly, add in lemon juice, continue beat until it turn white, gradually add in sugar in 3 batches. Beat until stiff peak..
  6. Mix 1/3 of egg white to egg yolk batter with spatula. Fold swiftly and gently. Fold another 1/3. Then another 1/3 until fully incorporated. Tap on counter 3-4 times to remove air bubbles. Pour to prepared pan..
  7. Bake for 50 mins at 175°C or until skewer is clean when inserted in the cake. Baking time varies depend on oven..

First, it's important that you bring the butter, eggs, and milk to room. The cake is extremely rich, buttery, moist, soft and fluffy. Every bite transports you to heaven. This homemade butter cake recipe is fail-proof. It's great for novice bakers and yields perfect results every time.

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