VERY RICH BUTTER CAKE

Update! Dear readers, I hear you! You’ve been telling me how you all absolutely love the flavour of this cake, but would love to see how it’s really done. So, I’ve now included step-by-step photos, more detailed tips and instructions, which I hope will offer greater clarity and precision to your bakes. Which also means that this post just got a whole lot longer, but so much better, I promise! It’s so important to me that you can easily, confidently and successfully bake up this dreamy, rich and super moist butter cake. Skip right to the end of this post (just before the recipe) for my updates!

If you had to imagine how traditional Nonya butter cakes used to be in the past, this would have to be it. Very rich, very decadent, very moist, and very, very buttery. Just sweet enough, with the lightest hint of vanilla. So simple, so basic, but so delicious. How can anyone resist a slice?

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This rich butter cake reminds me of the time during my college years, when I used to have these crazy cravings for really rich Asian-style butter cakes, the kind that you can get your fingers greasy, just by touching. I know! May not be heart-healthy, but certainly taste-worthy!

Living in Canada, I couldn’t exactly find any butter cake quite like it. Not even in the popular bakeries in Chinatown. Out of longing, I tried making my own from scratch. This was way before the era of the internet and the world wide web. Before I was able to afford my first recipe book. And when the only cooking shows I was even remotely aware of were ‘Wok with Yan’ and ‘The Martha Stewart Show’.

INGREDIENTS

(310) g plain flour
1 tsp fine salt
10 egg whites
310 g caster sugar
2 tsp baking powder
10 egg yolks, lightly beaten
455 g butter (or use 350 g for a less rich version)
6 tbsp condensed milk
2 tsp vanilla extract
2 drops almond essence
2 tsp brandy

INSTRUCTIONS

Pre-heat oven to 175 deg C (350 deg F). Place oven rack in the bottom one-third of the oven. Lightly grease the base and sides of cake pan with butter, and sprinkle lightly with flour. Tap out the excess flour.
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