Note: By mistake in the video for the butter cream icing I have mentioned salted butter only the correct amount is 100 grams salted butter and 150 grams unsalted butter.


270 grams salted butter, softened and cut into small pieces

45 grams sugar

68 grams egg yolks

11/2 tsp. vanilla extract

221 grams flour, sifted + 11/2tsp baking powder

68 grams full-cream milk


158 grams egg whites

105 grams sugar


1.Preheat oven to 160°C, Line bottom of 81/2 or 8 inch cake pan with parchment or baking paper.

2.In a mixing bowl, add 105 grams sugar and egg whites whisk till, till egg whites form medium peaks. Set aside.

3.In separate mixing bowl Cream butter and 45 g sugar till pale and fluffy, scraping sides and bottom of mixing bowl as necessary. Add egg yolk, plus vanilla essence. Beat thoroughly. Scrape down thoroughly. Mix flour and baking powder, add milk and mix well.

4.Fold egg whites into flour mixture in 3 batches, Scrape batter into cake pan. Spread evenly and smooth top. Bake cake in oven till batter doesn’t jiggle when shaken, about 35 minutes. Increase temperature to 180°C. Continue baking till inserted skewer comes out clean and cake is evenly golden brown, another 10 minutes or so. Remove cake from oven. Leave on wire rack to cool down. Cake may be unmolded once dome has subsided and top has flattened.

Buttercream Icing


100grams salted butter

150grams unsalted butter

11/2 tsp. vanilla essence

4 cups shifted icing sugar

2 to 3 tbs. whipping cream


In a bowl cream butter, add vanilla essence and mix, now add icing sugar each time 1 cup, when all icing sugar is added, add 3 tablespoon whipping cream and mix until icing is creamy.

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