Butter Cake (Low Sugar, Soft and Fluffy)

Yield: 7 inch round cake

INGREDIENTS:
250g butter (room temperature)
75g icing sugar (I used organic brown sugar and blended into powder)
5 egg yolks (large size egg – 60g, room temperature)
60g full cream milk
1/4 tsp vanilla paste or vanilla extract

230g cake flour or low protein flour
1 tsp baking powder or double action baking powder
¼ tsp salt

5 egg white (large size egg – 60g, room temperature)
65g icing sugar (I used organic brown sugar and blended into powder)
¼ tsp cream of tartar

Utensil:
7 inch round pan
(You may also use 8 inch round pan or 7 inch square baking pan)

METHOD:
(Please watch the video at the bottom “Pandan Butter Cake” for reference)
Allow butter to come to room temperature before use. Approximately 30 – 45 minutes.
Preheat oven to 170C. Grease and line the base of baking pan with non-stick baking paper.
Sift flour and baking powder in a bowl. Add in salt and keep aside.
Separate egg whites from the yolks.
Cream butter and sugar with electric mixer till light and fluffy at low medium speed for 10 minutes. Scrap down the sides of the bowl occasionally.
Add in egg yolk one at a time and also vanilla paste/extract, beat until well combined at medium low speed. Add in half of the flour mixture, beat to combine. Then add in 60g milk and mix till incorporated. Add in balance of the flour mixture and mix well. Lastly, mix with spatula until well combined. I used very low speed once I added in the flour. Set aside.
Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until it just reached firm peaks. The peak will hold and fold back slightly when you turn your whisk upside down. The meringue is glossy and the ribbon lines stay.
Fold in the meringue into butter batter with spatula in 3 batches. Fold gently until well incorporated.
Knock the mixing bowl on the counter few times to release any air bubbles.
Pour the batter into the prepared baking pan. Skim the top gently with spatula while pouring to break the air bubbles. Knock the cake pan on the counter to release any air bubbles.
Bake in the preheated oven at 170C for 55 – 60 minutes or until an inserted skewer comes out clean. This cake is taller so I baked slightly longer. Bake for about 50 minutes for 8 inch round pan or 7 inch square pan.
Remove cake from oven and let it cool for 10 minutes before removing cake from the pan.