Bestest as Light and Fluffy as a Butter Cake Can Be!

By • October 17, 2013 7 Comments

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Author Notes: If you love  butter cake but wish the texture could be light and fluffy as a sponge cake, please try this delightful butter cake adapted from a recipe posted in called "Mrs. NgSK Vanilla ButterCake."  Wendy, who is from Malaysia, says that she  used to eat a really good buttercake that this lady called Mrs. NgSK from church used to bring, and one day she asked for the recipe which the lady surprisingly shared with her. Many other food bloggers have adopted her cake, and I think most if not all may be from Asia (which i think is known for their light cakes).  So now I am sharing it with you my fellow Food52ers; but I have modified it a bit by replacing the self rising flour it asks for with all purpose flour and baking powder, and trying to provide you with cup measurements in addition to the original instructions in grams (which requires a scale that many of us may not have).  I do use the scale, and would recommend you do the same; but I have also attempted to give you approximate measurements  in cups for your convenience.  I don't think you will find a better butter cake than this one because it is buttery in your mouth yet light and fluffy. If to be served on a buffet table or for a picnic, cut into squares. Bon appetit!Regine


Serves 10-12

  • 2 Sticks of good quality unsalted butter (8 oz or 227 grams)
  • 4 Large eggs, room temperature
  • 1 cup Sugar, divided (1/4 cup + 3/4 cup) or 50 grams + 150 grams
  • 1 1/2 cups all purpose flour (or 200 grams). My favorite is Pillsbury Bleached.
  • 2 1/4 teaspoons Baking powder
  • 1/4 cup Whole milk (60 ml)
  • 1 teaspoon Pure vanilla extract
  • 1/4 to 1/2 teaspoons Grated lime, lemon, or orange zest but this is optional
  1. Preheat oven to 335F degrees.  Spray an 8 inch metal square pan.  Please use exactly what it says and preferably a light color pan. If you don't have one, invest in one. You will not regret it. Separate egg whites from yolk. Beat egg whites until soft peaks and gradually add the 1/4 cup (50 grams) sugar and beat untik stiff. Set aside and transfer to another bowl if you need the same bowl to cream the butter. Cream butter and the 3/4 cup (150 grams) sugar until and fluffy. Be patient. It may take 5-10 minutes.  Add the vanilla and zest if using. You can even add some cardamom or nutmeg if you so desire.  Then add eggs one by one beating for 30 seconds or so after each egg. Put half the flour (which you mixed with the baking powder, and stirred with a fork for about 1 minute to aerate it) and mix on low speed. Do not overmix.  Add 1/2 the milk, mix for a few seconds, then the other half, mix for a few seconds, then the remaining flour.   Put half the egg white and mix on low speed, then fold the rest into the cake batter using a spatula. Be patient. It may take you quite a few turns of the bowl to fold egg whites into flour so don't be discouraged. I've been there so I know. O) I like to turn bowl to 15 minutes and fold, then to 1/2 hour, fold, 45 minutes, fold, 60 minutes fold, and repeat until egg white is well incorporated. Google the art of folding if needed. Pour batter into pan and level it with spatula.  Bake for 45 minutes at 335F degrees and then 9 minutes at 300F degrees. Please do this exactly. A skewer inserted into middle of cake will/should come out clean. You will see that the cake has risen to the very top of the pan but the surface remains flat (don't worry if you see a few bubbles).   Let cool on rack for 15-30 minutes then invert on a plate and turn it again onto rack or serving plate. I like to wait till the day after to eat it but you don't have to. But let it cool for a couple of hours before serving. You will find that the cake is so light that it almost melts in your mouth. Sprinkle top with some powdered sugar if you want, and serve with coffee/tea, as snack or dessert.  
  2. NOTE: Again, I weigh my ingredients and follow the gram measurements but the last time I made this cake, I re-measured the ingredients  in cups for you. Here are the exact amounts that I came up with. I am letting you know because the amounts listed in the ingredient section are rounded. Also when using measuring cups for flour and sugar, it is best not to dip the cup directly into the flour or sugar sack or container. Instead, spoon it into the measuring cup and then scrape off excess with a straight edge. 50 gr sugar = 1/4 cup minus 1/4 tsp. 150 grams sugar = 3/4 cup minus 3/4 tsp. 200 grams all purpose flour = 1 1/2 cup + 2 tsp. 60 ml milk = 1/4 cup. Again, this is what i came up with, thus i may be 99% not 100% accurate. 

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