Old School Butter Cake 古早味牛油蛋糕

When I was a child, I only get to eat this cake during Chinese New Year when my mom baked butter cakes and fruit cakes for praying. Now that I can bake this cake at home, I don't need to wait till Chinese New Year, love this with a cup of coffee. ;)

This old school butter cake is rich, fragrant and moist. Need not keep in the fridge, wrap with cling wrap or keep in air tight container, can be kept at room temperature for up to a week.

Ingredients:
材料

170g Salted Butter (softened) 含盐牛油 170克，软化

120g Castor Sugar 细砂糖 120克

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3 Egg Yolk 蛋黄 3粒

1 tsp Vanilla Extract 香草精 1小匙

150g Self Raising Flour 自发面粉 150克

45g Fresh Milk 鲜奶 45克

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3 Egg White 蛋白 3粒

40g Castor Sugar 细砂糖 40克

Photo updated: March 14, 2019

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Method:
步骤

1. In a mixing bowl, cream butter and sugar.
牛油和120克细砂糖打发。

2. Beat in egg yolk one at a time. Beat in vanilla extract.
分次加入蛋黄和香草精。

3. Sift in half of the flour, fold with a spatula.
过筛加入一半的自发粉，用刮刀轻轻拌均。

4. Add in milk, mix until well combined. Fold in the remaining flour. Do not over-mix the batter.
加入牛奶，拌均。过筛加入剩下的自发粉，拌匀即可，不能过度搅拌。

5. In another mixing bowl, beat egg white until foamy. Gradually add in castor sugar and continue to beat until stiff peak.
另一个碗里打发蛋白，分次加入40克细砂糖，打发至干性发泡。

6. Fold egg white into egg yolk batter in 3 batches. Transfer the batter to a lined baking tin/ loaf tin. Tap the baking tin on the worktop 2-3 times.
把蛋白分次加入蛋黄糊，用刮刀拌均。把面糊倒入已铺油纸的烤盘，轻轻在桌面敲几下。

7. Bake in a preheated oven 160'C for 60 minutes or until cook through. Remove the cake from the oven, let it rest in the baking tin for 5 minutes, un-mould and let it cool on the rack. Slice and enjoy.
放进已预热的烤箱，以160度烘烤60分钟或至熟。烘烤完成后从烤箱取出蛋糕，待5分钟后把蛋糕脱模，放在架上待凉后即可享用。这蛋糕用保鲜纸盖上，可放置室温长达一星期都不会坏／发霉，无需冷藏。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

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