Ultimate Butter Cake
Posted by Shanna on 2 January 2007
It gives me great pleasure to introduce to you…. the Ultimate Butter Cake! 
The recipe was given by my aunt and she used the ‘agaration’ method, meaning, ‘it usually takes about this much of flour and this much of sugar’ and I MADE her show me on the spot, then measure it in measuring cups! Of course, next is to convert the measurement into grams!
Imagine, she told me that I should use 1 1/2 blocks of butter, which we normally buy from the supermarkets. Which, through my calculation, works out to about 375g of butter! But then, I have seen blocks of butter at 200g! Her standard is the 250g blocks! So as I mentioned, this is, to me, the Ultimate Butter Cake. Why? Because it is so sinful!
Just baked this yummilicious cake today and it was so buttery! Imagine the amount of butter and egg yolks I used! This cake was give to my lucky uncle, together with a fruit cake which I baked today, too!
I made him and his family try the cake on the spot so that I can look inside the cake and also get the comments straight off the oven. Well, from the response I got, my head is still swelling! 
Now, I realise that I have like…. 14 egg whites with me now and I dunno what to do with them, besides cooking boring omelettes which would taste so bland without the egg yolks! So, I have now found a recipe for cookies using just egg whites! How cool can that be? The cookie is called ‘Cat’s Tongue’.
I got the recipe from this book entitled, ‘The Best of Singapore’s Recipes: Tea Time Delights’ written by Mrs Leong Yee Soo. Inside this book, I can find favourites long forgotten through the years.
One good thing about this book is that is has their ingredients in both grams and oz! They have favourites such as Kueh Lapis Beras (Rainbow Layer Cake), Banana Cake, and Spicy Prawn Rolls (Hei Bi Hiam Rolls), to name a few.
Unfortunately, the book is not mine, it belongs to my cousin, Grace. She’s got loads of books from Nigella Lawson, Jamie Oliver, and other kinds of books, like books on Cupcakes, Muffins, Old Singaporean favourites! I don’t even need to buy or borrow from the library! She’s got her own library of books! The best part is, most of her books are on baking, which suits me to a T! The set back is, I have to return the books sooner or later! So, I would usually type out the favourites which I would consider doing!
I think I should start collecting recipe books! OK, I think I have a new resolution this year! Stop spending money on unnecessary things like drinking at pubs, instead spend the money wisely on recipe books and hopefully, a Kenwood mixer! YEAH!! Ultimate!
cat said
read my blog. got something dedicated to you and your cups of flour
tastegoblet said
wow, that looks really good. I’ve been searching around for a kickass buttercake recipe for a really long time. This looks amazing… could you share the recipe please? =)
ngshanna said
Hi Tastegoblet,
Sorry for the delay, but! Here’s the recipe! I do hope that if you DO try it, please comment!
INGREDIENTS
375 g Butter
10 Egg Yolks
1 Cup Sugar
1 ½ Cups Plain Flour
½ Tsp Baking Powder
1 Tsp Vanilla Essence
METHOD:
1. Melt the butter.
2. Mix egg yolks and sugar until creamy.
3. Add in the cooled melted butter.
4. Sift the flour and baking powder and fold into mixture.
5. Add in Vanilla essence.
6. Bake at 150˚C for 45 minutes or when done.
VARIATIONS:
You can substitute ½ cup of plain flour for semolina to make Sugee Cake.
My aunt said, when it came to the eggs part, I could either have half of egg yolks and half of eggs but IF I wanted a richer taste, then egg yolks all the way….! (Or at least lesser egg whites).
Betty bought a bit of better butter « Taste Goblet said
[...] NgShanna’s Ultimate Butter Cake [...]
Maya said
Hi there. I tried this recipe. It was really good. Rich, moist and soft. Thanks 4 sharing
Shanna said
Hi Maya,
Glad that you enjoyed it! :p
I haven’t made it in a long time! I think I am in a mood for something sinful!!! Yipee!!!
Maya said
Sure, u should. I already made it twice! :p