Very Rich Butter Cake
Here is our rich and proven butter cake recipe. Best-selling cake at the courtyard cafe. Detailed instruction how to do it.
Ingredients
- 10 egg whites
- 10 egg yolks, lightly beaten
- 1 tsp fine salt
- 6 tbsp condensed milk
- 2 tsp baking powder
- 310 g plain flour
- 310 g caster sugar
- 2 tsp brandy
- 2 tsp vanilla extract
- 455 g butter (or use 350 g for a less rich version)
- 2 drops almond essence
Instructions
First, preheat the oven to 175 degrees C (350 degrees F). Place the oven rack in the lower third of the oven. Lightly grease the base and sides of an 8 inch cake pan with butter and lightly sprinkle with flour. Tap the excess flour.
Then, sift the flour with salt twice.
In an electric mixer equipped with a whisk, whisk the egg whites at medium-high speed (speed 4 on my Kitchen Aid mixer). Once the egg whites become frothy, stop the blender and sprinkle baking powder over the egg whites. Turn on the blender and whisk to mix well. Add the sugar, little by little, in a regular spray. Continue whipping at medium-high speed until the peak stage is thick or almost rigid. Reduce the speed and gradually add the beaten egg yolks. Continue whipping for 1 minute after adding all the yolks, until they are thick and creamy. Pour into a large mixing bowl.
Clean the blender bowl and dry it thoroughly. Place the butter and condensed milk in the bowl. Using the electric mixer fitted with a paddle, beat on medium speed (speed 3) until light and fluffy, about 5 minutes. Add the almond essence, vanilla extract and brandy (if used), and beat for 15 seconds until smooth.
Add a cup of egg mixture and beat for 30 seconds until well combined. Fold the flour-salt mixture lightly with the rest of the egg mixture, all of a sudden. Pour the dough into the prepared cake pan.
Level the surface evenly.
Bake at 175 ° C (350 ° F) for 10 minutes. Reduce oven temperature to 135 ° C (275 ° F) and bake for another 60 to 75 minutes, or until a metal skewer inserted in the center of the cake comes out without dough. When the cake is finished, remove the pan from the oven and place it on a cooling rack. Let the cake cool in the pan for 10 to 15 minutes, then put it on a cooling rack to cool completely.
Happy Cooking Time.
