This is definitely a keeper recipe. Another fantastic recipe by Aunty Yochana again. I made them into cupcakes and cakes. It was easy to make and taste delicious. It help me to use up the leftover egg whites from the Kueh Lapis that I've experiment a few days back. It is soft, light, moist!
With the full recipe, I made them into 1 x 4", 1 x 5", 6 cupcakes.
225g. butter
1 3/4 cup sugar
1/2 tsp salt (if you used salted butter, omit salt)
3 1/4 cup cake flour
1 1/2tbsp baking powder
1 cup milk
1 tsp vanilla extract
5 large egg white
1. Preheat oven to 180 degree. Lined a 9" square tin.
1 3/4 cup sugar
1/2 tsp salt (if you used salted butter, omit salt)
3 1/4 cup cake flour
1 1/2tbsp baking powder
1 cup milk
1 tsp vanilla extract
5 large egg white
1. Preheat oven to 180 degree. Lined a 9" square tin.
2. Sift cake flour with baking powder.
3. Cream butter, salt and sugar till creamy.
4. Add milk and flour alternately into butter mixture by 3 . Add in vanilla extract.
5. Whisk egg white still stiff peak and then fold into the butter mixture.
6. Pour into a 9" square tin and bake at about 60 mins. or till cooked.
7. Cool on wire rack.
3. Cream butter, salt and sugar till creamy.
4. Add milk and flour alternately into butter mixture by 3 . Add in vanilla extract.
5. Whisk egg white still stiff peak and then fold into the butter mixture.
6. Pour into a 9" square tin and bake at about 60 mins. or till cooked.
7. Cool on wire rack.
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