“Don’t give me any other cake, butter cake is still the best!”
Watch the video of the steps
Recipe Card

Prep time: 25 mins
Baking Time: 55 mins
Yields: 6 inch Square Cake

Ingredients

Yellow Team

SCS slightly salted butter 227g (1 block)
Self-raising flour 180g (or Cake flour with 1 tsp baking powder)
Castor sugar 150g
Sour Cream 45g (3 Tbsp)
Egg yolk 70g (from 4 x 60g eggs)
Vanilla extract/essence 1 tsp
Salt 1/4 tsp (optional)

White Team

Egg whites 150g (from 4 x 60g eggs)
Cream of Tartar 1/2 tsp

Method

Bring the butter out of the fridge, divide into 2 cm slices and place in mixing bowl to thaw.
Separate the eggs while still cold
Line the cake pan with baking paper
Wet the baking strips (if using) and secure around the 6-inch square cake pan.
Beat the butter and sugar until it turns pale white.
Add sour cream and vanilla essence and mix till fully incorporated
Add yolks one at a time.  Mix each yolk until fully incorporated before adding the next yolk
Sift the flour and add to the yellow team.  Mix at low speed (2) till the all the flour has almost disappeared.
Set yellow team aside
Whip egg whites until foamy
Add cream of tartar and whip till stiff peaks
Add 1/2 of the whites to the yellow and and fold till the whites are incorporated.
Add the rest of the egg whites and fold until all the egg whites have just disappeared.
Pour into cake tin and smoothen the top
Bake in pre-heated 160°C oven for 55mins or until the top of the cake is springy and a skewer comes out clean.
Cool the cake upside down on a cooling rack until completely cool.
Overturn the cake onto a cake board and leave overnight for the flavours to mature. (If you can resist)

Moist and Fluffy Butter Cake
Traditional Butter Cake

The recipe will yield a beautifully moist and fluffy butter cake with a nice brown crust that will have your friends and family asking for seconds!
Responses to some common questions:

Instead of self-rising flour, you may use cake flour with 1 tsp of baking powder. Plain flour can be used instead of cake flour but I find the latter to yield a softer texture.

You may reduce the sugar by 20g if you like but no more than that.

I use sour cream in the recipe to increase the moisture of the cake. You may go the really traditional way and use condensed milk instead. But I find the cake to be too sweet hence the use of sour cream.