Butter Cake
A tender, rich butter cake made by folding a fluffy meringue into a buttery yolk base. The result is a light yet indulgent cake with a fine crumb and melt-in-your-mouth texture.
Story
This butter cake relies on the classic technique of whipping egg whites into a meringue, which is then gently folded into a buttery yolk mixture. The two batters are combined just until no streaks remain, creating layers of air pockets that give the cake its soft, pillowy crumb. It's a straightforward cake that rewards patience and gentle handling.
Ingredients
unsalted butter, softened
100 g
egg whites
80 g (about 3 large)
egg yolks
3 large
granulated sugar
80 g
all-purpose flour
100 g
vanilla extract
1 tsp
pinch of salt
to taste
Instructions
1
Separate eggs and whip the meringue
Separate the egg whites and yolks into two bowls. Add about half of the sugar to the egg whites and beat with an electric mixer on medium-high speed until soft peaks form. Set the meringue aside.
2
Beat the butter and yolk mixture
In a separate bowl, beat the softened butter with the remaining sugar until pale and creamy. Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla extract.
3
Fold the meringue into the butter batter
Sift the flour and salt over the butter-yolk mixture and fold gently until just combined. Add one-third of the meringue and fold to lighten the batter. Fold in the remaining meringue in two additions, being careful not to deflate the air.
4
Bake the cake
Pour the batter into a greased and lined 8-inch round cake pan. Bake at 170 °C (340 °F) for about 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
