Butter Cake (Mrs Ng SK)

This famous Butter Cake recipe have been made popular by many home-cooks.  Who could resist this cake which is full of buttery fragrance, light, soft, moist and deliciously yummy.  Cakes are my grandson's favourite, and as he is coming back to hometown for the school break tomorrow, myself and daughter Karen decided to bake one for the whole family to enjoy.

Ingredients:
230g salted butter (room temperature)
4 egg yolk
150g caster sugar
200g self raising flour (sifted)
60ml milk 
4 egg white
50g caster sugar

Methods:

1. In a mixer bowl, cream butter and caster sugar (150g) until light and fluffy. Scrape the sides of the bowl occasionally.
2. Add egg yolk one at a time and beat it in before adding the next until all are used up.  Take out the mixer bowl.
3. Fold in half of the flour.  Add in the milk and mix with a cake spatula.  Add in remaining flour and fold until just incorporated and set aside.
4. In a clean mixing bowl, whisk the egg white until it turns foamy.  Slowly and gradually add in the 50g caster sugar, whisking all the while until stiff peaks form.
5. Transfer 1/3 of the egg white into egg yolk batter and stir it in using a cake spatula.
6. Gently fold the remaining egg white in 2 batches until all the egg white have been incorporated.
7. Pour the mixture into a greased 8 x 8" baking tin.
8. Bake in a preheated oven of 170 degree Celsius for 45 minutes or until a skewer when inserted comes out clean.
9. Let the cake rest in the baking tin until it is not too hot to handle.  I place a wire rack on the top of the baking tin, turn it over and let it cool completely.
10. Cut into slices and enjoy!

I adapted this recipe from The Domestic Goddess Wannabe with amendments.