Well, if you have not then it is time to sit up and take note.
Mrs Ng SK's claim to fame is this recipe for a butter cake that is as close to perfection as it can possibly be.
When I started blogging, I kept hearing about this lady's very famous butter cake. So finally, curiosity got the better of me and I baked the cake.
OH MY. It was as good as everyone had said! I liked it so much I simply do not dare to bake it too often because I would eat a quarter of a cake all by myself!!
So when I saw this recipe for a marble cake version, I was keen to give it a go too!
To make this cake, I started by creaming butter and sugar until the mixture turned light and fluffy.
I added the vanilla extract, and beat that into the batter.
The egg yolks were added, one by one, and beaten into the batter.
Followed by half the flour.
Then half the milk.
And the other half of the milk.
And the rest of the flour.
Until all the flour had been incorporated into the flour.
I transferred 1/3 of the batter into a bowl, and added the cocoa powder.
I whisked the egg whites with the sugar until stiff peaks formed. 1/3 of the egg white was added to the batter with the cocoa. This was folded in.
The remaining egg whites were folded into the batter without the cocoa powder.
I placed spoonfuls of cocoa batter around the the sides and middle of the cake.
And using a spatula, I made circulate motions to create swirls.
Words cannot describe what this cake does to up my happiness level.
Marble Butter Cake (Serves 8-10)
Adapted from Mrs Ng SK
250g salted butter, softened at room temperature - Use the best butter you can find for this!!
4 egg yolks
1 tsp vanilla extract
200g self raising flour, sifted
10g cocoa powder
4 egg whites
1. Line the base, grease the sides of the baking pan.
2. Cream butter and sugar until pale and fluffy. Add in vanilla extract and beat for a while.
3. Add in egg yolks one at a time and beat well after each addition.
4. Add in half the flour, followed by milk in 2 additions, then mix in balance flour.
5. Divide the mixture into 2 portions - 1/3 of the batter and 2/3 of the batter. Add cocoa powder to 1/3 of the batter and mix well. Set both aside.
6. Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.
7. Divide the egg whites into 2 portions - 1/3 and 2/3. Add 2/3 portion to the original batter and 1/3 portion to the cocoa batter. (For each portion, add in egg whites in 2 separate additions, mix in half first, then fold in the rest.)
8. Using a tablespoon, dollop spoonfuls of the cocoa batter onto the centre and sides of the pan. Use a spatula to make circular motions to create swirls.
9. Bake at 170C for 45 minutes, or until a toothpick inserted into the thickest part of the cake emerged cleanly.
10. Cool in the pan for about 20 minutes before transferring onto a cooling rack to cool completely.