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 egg yolk one at a time.
Then 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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