VERY RICH BUTTER CAKE

This all-time popular cake recipe post just got a whole lot better! Now updated with step-by-step photos, so whether you’re a novice or experienced baker, you can easily bake up and savour this incredibly rich , marvellously moist and super buttery cake.

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

1. 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.
2. Sift flour with salt twice.
3. 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.
4. 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.
5. 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.
6. ......................

for full instruction please see: www.foodelicacy.com

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