Sinful Butter Cake

This block of butter cake is simply divine. Moist and crumbly, and full of aroma. Perfect for tea!


Ingredients
220g unsalted butter (at room temperature)
1 tsp salt (whisk into the flour mixture)
200g flour (sifted)
2 tsp of baking powder (added into the flour and sifted together)
50g + 80g of white sugar
4 medium-sized eggs (separated)
60ml of full fat milk

Method

1. Line with baking paper and grease all over a baking pan. (I have used a 10 X 4.5inch rectangular bread pan) Set oven temperature at 180degs.
2. Cream butter with 80g of sugar till soft, light and fluffy.
3. Whisk egg whites and add sugar gradually. Whisk till it is at peak form.
4. Add egg yolk (one by one) and beat till all combined.
5. Add in flour in 2 batches to the butter mixture and beat at low speed. (KA at speed 2-4) while alternating with milk. 1st-flour, then milk and the same process again.
6. Add in half of the egg meringue and beat at low speed.
7. Lastly, fold in the remaining egg meringue with a spatula.
8. Pour into the baking pan and bake for 40-50mins or till the skewer comes out clean. If it starts to crack on the top, you can cover it with an aluminium foil or lower the temperature. I baked the cake at 160 degs in the last 20mins.
9. Let the cake cool down completely before slicing.
10. Serve with your choice of afternoon beverage. Enjoy!

*Recipe is taken and adapted from wendyinkkblogspot and Mrs. Ng S.K.