Basic butter cake

4 servings
20 min
25 min
Very Easy


Number of serving: 4
250 g unsalted butter

100 g Sugar

1 tsp vanilla extract

1 1/2 Tbsp milk

1 tsp grated orange zest

200 g cake flour

1 tsp baking powder

1/2 tsp salt

80 g sugar


  • Beat the butter and 100g sugar until light and creamy.
  • Add in the egg yolks one at a time and beat until creamy. Then add in the vanilla extract, orange zest and milk and beat until incorporated.
  • Fold in seived cake flour, baking powder and salt. Leave aside.
  • Whisk egg white until foamy. Then add in all the 80 g sugar and beat until soft peaks.
  • Add the egg white in 2 separate additions into the cake batter. Gently fold in the egg whites. Do not overbeat the egg whites as it will result in a dry cake.
  • Pour into a 20 cm round tin which has been buttered and lined with parchment paper.
  • Bake in pre-heated oven at 175C for about 45 mins or until cake skewer comes out clean. Do not overbake as it will dry out the cake.


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