I love making butter cake because it is one of the easiest and fastest cake to make and with so many variations. I’ve made cheese butter cake, marbled cake, pandan flavor, cream cheese, chocolate and nuts butter cake, or I could combine some of the flavors like chocolate and cheese, strawberry and cheese, etc.
There are so many variations to butter cake flavors and there is always a new flavor to try so we will never be bored with making and eating butter cake. I also love to serve butter cakes to our guests who visit us at home sometimes ask them to bring the cakes home because we usually have some leftovers. Although the cakes can be dressed up with cream, ice cream, fresh fruits, or fruit preserved, we always prefer to eat them plain without any additional toppings.
In Indonesia, most butter cake recipes require us to beat the egg whites and yolks separately. This might be troublesome for some of you, but if you compare the results, you will know that it is slightly better. For me personally, I like making butter cakes with this egg separation method. Plus, we don’t have to add baking powder or baking soda to the cake batter (the same concept as making chiffon cakes). One of my favorite ingredients in making a cake is actually yogurt and I also used this in this butter cake recipe. The cake will be soft and super moist.
Although we like butter cakes so much, I don’t make butter cakes that often as it is absolutely high in calories, but it is always taste-worthy, so always remember to share some of those delicious slices with someone else.
- 7 egg whites
- 1 tbsp lime or lemon juice
- 80 gr caster sugar
- 250 gr salted butter
- 80 gr fine grain sugar
- 7 egg yolks
- 1 tsp vanilla essence
- 40 gr greek style yogurt
- 200 gr cake flour
- 1/2 cup almond slices
- 1/2 cup chocolate rice
For greasing the pan (combine these ingredients and mix until smooth):
- 5 gr butter
- 5 gr oil
- 5 gr flour
- Preheat oven to 190 Celsius or 170 Celsius fan
- Grease the pan with the greasing mixture. Store the leftover mixture in the fridge (if any)
- Make a meringue by beating egg whites and lime juice at medium speed until foamy, then gradually add 80 gr caster sugar in several additions (3 to 4 additions) and continue beating until glossy and stiff peaks form. Transfer the meringue to another bowl and refrigerate
- Beat butter and sugar until creamy, light, fluffy, and pale in high speed
- Add the eggs and egg yolk, one at a time, beating well in each addition
- Add vanilla essence and yogurt and mix well
- In low speed, add flour and beat just until they are well incorporated (don’t overmix the batter)
- Add the meringue to the egg yolks batter in 3 additions, fold gently with a spatula or a wooden spoon, and mix well
- Bake the cake for about 30 minutes, then lower the temperature to 160 Celsius fan if it starts to crack on top and bake for another 15 minutes. The cake is done when the top is springy and bouncy or when a skewer inserted into the center of the cake comes out clean
- Allow cooling for about 10 minutes before unmoulding the cake
- Cut the cake only when it is cool enough and set
- Since this cake contains yogurt, this cake can only be kept at room temperature for 3 days, and after that, you have to keep it in the fridge in an airtight container