Adapted from Mrs NgSK’s Butter Cake 200g self raising flour 150g caster sugar 50g caster sugar 200g salted butter, softened at room temperature 4 egg yolks 4 egg whites 70ml milk 25g toasted walnuts, chopped Cream the softened butter...
Adapted from Mrs NgSK’s Butter Cake
200g self raising flour 150g caster sugar 50g caster sugar 200g salted butter, softened at room temperature 4 egg yolks 4 egg whites 70ml milk 25g toasted walnuts, chopped Cream the softened butter and 150g of caster sugar until pale and fluffy. This would take about 5 minutes on high speed. Add in egg yolks, one by one, making sure that every addition is well mixed. Add in half of the self raising flour and mix on low speed. Add in milk in 2 additions, making sure that everything is well mixed. Incorporate the balance of the flour. Add in the chopped walnuts and mix on the lowest speed for about 30 seconds. In a separate mixing bowl, place your egg whites and beat on low for about 1 to 2 minutes until frothy. Gradually add in 50g of caster sugar and beat until stiff peaks. Put in half of the egg whites into the egg yolk mixture and mix on low speed. Pour in balance of egg whites and fold gently. Make sure to fold gently and not too hard, if not it will deflate your batter. Pour into a lined and greased tin. Place some walnuts on top. Bake for 45 minutes in a preheated oven at 180C. Take out from oven, unmould and leave to cool completely.
