White Butter Cake

My children were complaining yesterday that I only made the cake for my friend but none for them. To make it up, today I made this cake which recipe is from Auntie Yochana. My whole family is very impressed - not only the texture is soft but it is so buttery delicious with crispy crust when it is hot. It is the best butter cake I ever eaten so far despite it only uses egg whites.

Thank-you so much Yochana for sharing the recipe. I have converted the measurements to gram for readers' convenience and my own future reference:

(Makes 8½" square)

INGREDIENTS:

225g Butter

1¾ cup / 340g Sugar

½ tsp Salt (I skipped)

3¼ cup / 440g Cake Flour* (I used Hongkong flour)

1½ tbs Baking Powder* (*sifted together)

1 cup Fresh Milk

1 tsp Vanilla Essence

5 Large Egg Whites (165g)

METHOD:

1. Cream butter, sugar & salt until white & fluffy.

Add in flour & milk alternately & mix well with slow speed.

Add in vanilla essence.

2. Whisk egg whites until soft peak.

Add into the butter mixture & mix well.

3. Pour into lined & greased tin.

Bake at 180C for 60 minutes.