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Very Rich Butter Cake

A simple and classic Nonya recipe for a very rich, moist and decadent butter cake with a light hint of vanilla flavour. (Adapted from source: 'The Best of Singapore Cooking' by Mrs Leong Yee Soo). Makes one 20-cm (8-inch) square cake or 2 loaf cakes.
Course: Cakes, Dessert, Snack, Snacks and Treats, Tea
Cuisine: Asian, Chinese
Servings :1 (One) 20-cm (8-inch) cake
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
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INGREDIENTS

  • (310) g plain flour
  • 1 tsp fine salt
  • 10 egg whites
  • 310 g caster sugar
  • 2 tsp baking powder
  • 10 egg yolks, lightly beaten
  • 455 g butter (or use 350 g for a less rich version)
  • 6 tbsp condensed milk
  • 2 tsp vanilla extract
  • 2 drops almond essence
  • 2 tsp brandy

INSTRUCTIONS

  • Pre-heat oven to 175 deg C (350 deg F). Place oven rack in the bottom one-third of the oven. Lightly grease the base and sides of cake pan with butter, and sprinkle lightly with flour. Tap out the excess flour.
  • Sift flour with salt twice.
  • In an electric mixer fitted with a whisk attachment, whip egg whites on medium-high speed (speed 4 on my Kitchen Aid mixer). Once whites get foamy, stop the mixer and sprinkle baking powder over the whites. Turn on the mixer, and whip to mix well. Add sugar, a little at a time, in a steady stream. Continue whipping on medium-high speed until thick or just about stiff peak stage. Reduce speed, and add the beaten egg yolks, a little at a time. Continue whipping for 1 minute after all the yolks have been added, until thick and creamy. Pour out into a large mixing bowl.
  • Clean the mixer bowl and dry thoroughly. Place butter and condensed milk in the bowl. Using the electric mixer fitted with a paddle attachment, beat on medium speed (speed 3) until light and fluffy, about 5 minutes. Add almond essence, vanilla extract and brandy (if using), and beat for 15 seconds until well blended.
  • Add one cup of egg mixture and beat for 30 seconds till well mixed. Fold in the flour-salt mixture lightly together with the rest of the egg mixture, all at once. Pour batter into the prepared cake pan. Level the surface evenly.
  • Bake at 175 deg C (350 deg F) for 10 minutes. Reduce oven temperature to 135 deg C (275 deg F) and bake for a further 60 to 75 minutes, or until a metal skewer inserted into the centre of the cake emerges free of batter. When cake is done, remove pan from the oven and place on a cooling rack. Let the cake cool in the pan for 10 to 15 minutes, then turn out onto a cooling rack to cool completely.
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