Friday, June 1, 2018

Kerrygold Butter Cake

I have been baking butter cake lately to give as gifts to friends.  I used the Kerrygold bars of butter I bought overseas.

Booo hooo... I do not have Kerrygold anymore.  A good substitute perhaps could be Lurpak or Golden churn.

Let me share the recipe.

Butter Cake


1 C. butter 225 grams
1 C. sugar
5 egg yolks
2 t. milk
1 1/2 C. cake flour
2 t. baking powder
5 eggwhites
1/8 t. cream of tartar
1/4 C. white sugar

Preheat oven to 160 C - fan assisted or 175 C - conventional.

Grease with butter a square 9x9 or 8x8 baking pan.  Line the bottom with greaseproof paper.

Sift the cake flour and the baking powder.

Cream butter until light and fluffy over speed 2-4 of the Kitchen Aid mixer.
Add 1 C. sugar.
Continue beating the butter and sugar until it coats the side of the bowl but be careful not to over beat.
Add the milk and continue beating.
On speed 2, add the flour mixture until well incorporated.
Set aside.
Whip the eggwhites and cream of tartar with a wire whisk attachment of the Kitchen Aid mixer until bubbles are fine.
Add 1/4 C. sugar gradually.
Whip until stiff peaks form.
Gently fold in the eggwhites into the batter in 4 installments.
Pour into the greased and lined baking pan.

Bake for 25 to 30 minutes.  Insert a toothpick in the cake and if nothing sticks to it,  the cake is all done.

Cool for 5 minutes then invert over a wire rack.  Let cool before slicing.

Snowball loved the cake!



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