This is a new recipe, I chose this because by judging at the ingredients, I expected this butter cake to be fluffy, soft and fragrant as it has milk powder, evaporated milk and egg white added which is different from what I baked before. I believe the cake will turn out as delicious as my previous attempt.
Is this recipe a keeper? I would say the cake turned out quite tasty and fluffy but not moist enough. If I compare this with my previous recipe, I will prefer the formal as it's not so milky and more moist. However, if you don't like too buttery (which my previous recipe will be) and want a lighter version of butter cake, I believe you will like this recipe. If you find the too milky, cut down the milk powder. Overall, this recipe is a keeper. My family like it.
Here is the recipe for reference, and for anybody who wants it. Enjoy baking!
- 200g butter
- 50g margarine
- 200g caster sugar (I cut down to 180g)
- 4 eggs
- 1/2 tsp vanilla essence
- 3 tbsp evaporated milk
- 200g plain flour }
- 4 tbsp (40g) milk powder } sift together
- 1/2 tsp baking powder }
- 100g walnuts (chopped)
- 3 egg whites
- Grease and line 20cm (8") baking tin. Preheat oven to 175*C
- Beat butter, margarine and sugar until light and fluffy (about 4-5 mins)
- Add in whole eggs, one at a time, beating thoroughly after each addition.
- Add in vanilla essence and milk. Fold in sifted flour, milk powder and baking powder gently (don't over mix). Then fold in walnuts.
- Whisk eggs whites until soft peaks form. Fold into flour mixture gently (don't over mix). Spread batter into prepared tine. Garnish with walnuts. Bake at 175*C for 50 mins or until cooked.