If you google Mrs. NgSK's Butter Cake, you'd get so many photos and recipes of it everywhere. This cake recipe is definitely not new to many home bakers but I am considerably new to it since I only decided to test the recipe last night. I should have tried this recipe long time ago, man... This recipe is such a winner and a keeper. Something that we should keep forever and ever, amen.
Before I continue with the recipe, you must be wondering why I always bake very simple and old-fashioned type of cakes like butter cake, marble cake, chiffon cake over and over again (usually of different recipes). The thing is, my husband and I like eating simple yet delightful cakes. We don't really fancy eating butter cream so much but won't reject any nice birthday cake with butter cream or fondant, of course. Also, I think making butter cream from scratch and cake decorating are very laborious... so I am not keen to do that as yet. Most importantly, I'd just bake a cake or cookies which ingredients I already have in my kitchen so whenever I have the mood and time to bake, I'd just bake something.
The famous Mrs. NgSK's Butter Cake.
So here you go, the famous Mrs. NgSK's Butter Cake recipe.
Mrs. NgSK's Butter Cake
230gr Butter, softened
200gr or 4 Eggs
50gr + 150gr Sugar
200gr Cake/Self-rising flour, sifted
1 tsp Baking powder, optional
1 tsp Vanilla extract
1. Separate the eggs. Place the egg whites on a medium sized bowl. Beat the egg whites using high-speed mixer while gradually adding 50gr of sugar to the egg whites until it reaches soft peaks. Set aside.
2. Cream butter and 150gr sugar until pale and fluffy using high-speed mixer.
3. Add in the vanilla extract and beat for a while.
4. Add in the egg yolks one by one, beating well after each addition.
5. Put in half of the flour into the cake batter and mix it with the low-speed mixer.
6. Pour the milk in two batches then after mixing well, add the balance of the flour into the cake batter while keep mixing.
8. Put half of the egg whites into the cake batter, still using the low-speed mixer.
9. Pour the remaining egg whites into the cake batter and fold until everything is well incorporated.
10. Place the cake batter into a pan already greased or lined with baking paper.
11. Bake the cake for 35-45 minutes in a preheated oven at 170 degree Celcius until the top of the cake looks golden brown or a skewer inserted into the cake comes out clean.
Pretty non-cracked top even after I put it on a cooling tray.
My husband didn't believe that this cake was somewhat the normal plain butter cake because he said the cake was super soft. After he ate a bite, he immediately planned to eat this cake for breakfast on the next morning, together with a cup of hot Kopi O. I love this this recipe, clearly because it gives me a non-crack top plus the buttery cake came out tall, soft yet not crumbly, very fragrant and moist.
MY CUTE LITTLE HELPER
Little baker is here.
When I just started mixing my cake batter, my little Naomi suddenly dragged a tall and heavy dining chair and put it next to me. Then, she climbed and stood on it because she was curious and wanted to see what I was doing. Maybe she thought "Why Mommy is having fun without me?" A minute later, she wanted to take over my place and hoped to mix the cake batter without my assistance at all (see the video on my Instagram). In the end, I let her try mixing the cake batter together with me. Combined with all the minor disturbances coming from Naomi during the cake making process last night, thank God - my cake still came out perfect.
On another note, I am very happy to learn that my daughter also has the interest in baking, although it's too early to tell now. I will certainly culminate her love on baking, if I notice that she still has the interest in baking in the near future. I will also involve her more in baking simple cookies or cakes provided if they are not so complicated to do. Baking with kids require kid-friendly recipes, which would need some legwork.