Butter cake? Pound cake?

Sebenarnya saya pon konfius mana satu sebab rasanya dua dua sama je. Resepi ni dapat daripada website leng lui ni:

 memang best la kek dia, gebu, lembut, tak kering, terbaik lah wa cakap lu. Rahsia dia, dia putar putih telur dengan gula sampai kembang lepas tu fold dengan bahan-bahan lain. Genius tak beliau? Jadi, apa lagi tunggu? mariii

Mrs NgSK's Super Moist Butter Cake

230g Salted Butter, Softened (Cool at 18-20C, not glossy)

200g Eggs, No shell (4 Medium Eggs)

50g + 150g Sugar

200g Self Raising Flour, Sifted.

60ml Milk

1 Vanilla Bean, Seeds Scraped (or 1 tsp vanilla extract)

1. Preheat oven at 150C. Prepare a 8 inch square pan. Line the base and grease the sides. (greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
3. Cream butter and 150gm sugar until pale and fluffy.  Put in vanilla paste and and beat for a while.  Put in egg yolks one by one and beat well after each addition. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated.  Mix in balance of flour.
4. Put half the egg whites in and mix on low speed.
5. Pour the balance of egg whites in and FOLD. 
6. Pour batter into pan and level.
7. Bake for 50 - 60 minutes or until skewer comes out clean.

Nak letak gambar tapi xjumpa pulak huhu. Okay selamat mencuba!