Mrs NgSK’s vanilla butter cake

Mrs NgSK’s vanilla butter cake


  • 250g Salted Butter, room temperature.
  • 200g Eggs (no shell) – About 4 eggs (Grade B).
  • 50g + 150g Castor Sugar
  • 200g Self raising flour, sifted
  • 60ml Fresh Milk
  • 1 tsp Vanilla Essence


  1. Pre-heat oven at 180C (Conventional).
  2. Prepare a 8 x 8 inch square pan. Line the base, grease the sides.
  3. Separate egg whites & yolk. Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.
  4. Cream butter and 150g sugar until pale and fluffy. Add in Vanilla essence, beat for awhile, and followed by egg yolks one at a time.
  5. Put in half the flour and mix on low speed until incorporated. Add in milk in 2 additions and mix until well incorporated. Mix in balance flour.
  6. Put in half the egg whites in and mix on low speed. Pour the balance egg whits in and FOLD using your spatula.
  7. Pour batter into pan and level.
  8. Bake for 45minutes or until skewer comes out clean.

Extra notes

1. Wendy used 230g butter for this cake only. But I used 250g. Because I’m lazy, I just close my eyes and throw in the whole block of butter.
2. I used Seng Choon eggs for all my cake baking. 4 eggs weighed about 240g (with shell)
3. I used Magnolia fresh milk.
4. I don’t have Vanilla Pod nor Vanilla Paste at home. So, I just play-cheat. Used Vanilla Essence instead. I feel bad about it.

Mrs NgSK’s vanilla butter cake Recipe.