Butter Cake （牛油蛋糕）- (forget Sara Lee!!)

Upon a friend's request, I found a butter cake recipe from someone's blog but I made some small changes to the recipe and experimented it tonight! To my surprise, it worked! It's actually really easy to make, so don't ever buy those frozen Sara Lee cakes again! This one tastes 100x better and has a cake crust that Sara Lee can't do!

Ingredients:

4 eggs

200g butter (2 sticks) at room temperature

2 cups self-raising flour

1 tsp vanilla extract

1 cup white sugar

4 tbsp milk

pinch of salt

Method:

• Separate egg yolks and egg whites in separate bowls. Beat egg whites until soft peaks are formed and set aside.
• Beat butter, egg yolks and sugar in a separate bowl with electric mixer until creamy and add vanilla extract and pinch of salt.
• While beating the egg batter, slowly add flour and milk until all the flour has been added (the batter will be quite dense and heavy).
• Add the egg whites last and slowly beat into the egg batter (do not mix too long though)
• Pour the batter into a greased pan and bake at 160C for 1 hour or until the middle of cake is thoroughly cooked (test it by sticking a knife or skewer to the middle of cake)