Tuesday, November 24, 2020

Very Rich Butter Cake

Very Rich Butter Cake

The best butter cake without icing is the best-selling cake. The formula for this cake has survived a gallant trial in response to customer demand. The current recipe is high in butter, contains less sugar and contains no artificial flavors.


  • 10 egg whites
  • 10 egg yolks, lightly beaten
  • 310 g caster sugar
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of baking powder
  • 2 teaspoons of brandy
  • 6 tablespoons of condensed milk
  • 310 g all-purpose flour
  • 1 teaspoon of fine salt
  • 455 g of butter (or use 350 g for a less rich version)
  • 2 drops of almond essence


First, preheat the oven to 175 ° C (350 ° F). Place the oven rack in the lower third of the oven. Lightly grease the base and sides of a 20 x 20 x 8 cm (8 x 8 x 3-inch) cake pan with butter and dust lightly with flour. Pat off excess flour.

Then, sift the flour with salt twice.

In an electric mixer fitted with a whisk, beat the egg whites on medium-high speed (speed 4 on my Kitchen Aid mixer). Once the whites turn frothy, stop the mixer and sprinkle baking powder over the whites. Turn on the blender and whisk to combine well. Add the sugar, little by little, in a constant flow. Continue to whisk on medium-high speed until the ridge is thick or almost firm. Reduce the speed and add the beaten egg yolks little by little. Continue whisking for 1 minute after all the yolks have been added, until thick and creamy. Pour into a large mixing bowl.

Clean the mixer bowl and dry it thoroughly. Put the butter and condensed milk in the bowl. Using an electric mixer fitted with a paddle, beat on medium speed (speed 3) until light and fluffy, about 5 minutes. Add almond extract, vanilla extract and brandy (if using) and beat for 15 seconds until combined.

Add a cup of egg mixture and beat for 30 seconds until well blended. Lightly fold in the flour-salt mixture with the rest of the egg mixture, all at once. Pour the batter into the prepared cake pan. Level the surface evenly.

Bake at 175 ° C (350 ° F) for 10 minutes. Reduce oven temperature to 135 ° C (275 ° F) and bake for another 60 to 75 minutes or until a metal skewer inserted in the center of the cake comes out without dough. When the cake is done, remove the pan from the oven and place it on a cooling rack. Let the cake cool in the pan for 10 to 15 minutes, then turn it over on a wire rack to cool completely. Happy Cooking Time.