Spongy Butter Cake

Ingredients

180g butter, at room temp
150g caster sugar
50g milk powder
140g all purpose flour
30g cornflou/cornstarch
1 tsp baking powder (sift tog w the dry ingredients)
1/2 tsp baking soda
3 medium size eggs, separated
1 tsp vanilla essence
80ml milk


Method

1. Preheat oven to 180 degress celcus. Grease a loaf cake tin with butter (I lined the bottom with grease-proof paper).
2. Baked in a tray of boiling water, the cake will come out really really moist.
3. Sift the flour, cornflour, milk powder and baking powder together in a big bowl.
4. Beat butter and sugar til creamy and fluffy. Add in egg yolks one at a time and mix to combine.
5. Add in vanilla essence and mix thoroughly.
6. Add in the sifted dry ingredients and mix to combine thoroughly. Add the milk and mix.
7. Whisk the egg while with 1/2 tsp of baking soda til soft peaks form. Fold into the batter mixture and combine thoroughly
8. Pour into loaf cake tim and bake for 45 mins. Turn the heat down to 170 degress celcius and bake a further 15 ins till a toothpick poked in the middle of the cake comes out clean. Cover loosely with foild if the top browns too much.
9. Take cake out of oven and let it cool completely in cake tim before slicing

Notes:-

• The milk powder could be omitted if you do not want a cake that is too 'milky' in taste. If you do that, then reduce the butter amount to 160g.
• When whisking the egg whiltes, use a metal bowl for best results. Make sure that the bowl is clean, dry and oil-free!