Fluffy Butter Cake
This irresistibly fluffy butter cake gets its cloud-like texture from carefully folded stiff egg whites, a simple technique that makes all the difference. Rich with a warm buttery aroma and a tender, moist crumb, it's the kind of timeless homemade bake that disappears fast. Perfect for afternoon tea, a family gathering, or whenever you need a comforting treat.
🛒 Ingredients
12 servings
- 4 eggs (whites beaten to stiff peaks, yolks separated)
- 2 cups (400 g) granulated sugar
- 2½ cups (300 g) all-purpose flour, sifted
- 7 tbsp (100 g) unsalted butter, softened
- 1 cup (250 ml) whole milk, warm
- 1 tsp (11 g) baking powder
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Beat the egg yolks, sugar, and softened butter in a large bowl until the mixture turns pale and creamy.
- 3
Gradually pour in the warm milk while stirring, then fold in the sifted flour in three additions, mixing gently after each to keep the batter smooth.
- 4
Stir in the baking powder until just combined.
- 5
Beat the egg whites with a pinch of salt until stiff peaks form. Fold them into the batter in three batches using a spatula, lifting from the bottom up to preserve the airiness.
- 6
Pour into the prepared pan and bake for 35 to 40 minutes, until golden on top and a toothpick inserted in the centre comes out clean. Cool in the pan for 10 minutes before turning out.
💡 Chef's Tip
Room-temperature butter is essential for a creamy, lump-free batter — take it out of the fridge at least an hour ahead. Try adding a teaspoon of vanilla extract or the zest of one lemon for an extra flavour dimension.
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Same category — Desserts
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