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.
1 C. butter 225 grams
1 C. sugar
5 egg yolks
2 t. milk
1 1/2 C. cake flour
2 t. baking powder
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.
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!