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This is another old recipe of mine. The last time I made this was like 30 years ago because I misplaced the recipe and just recently found it when I was cleaning my office. This recipe might be more tedious to make because it requires the egg yolk and the egg white to be beaten separately. This step is important so your butter cake is not dense and dry so please do not skip.
Most butter cakes are heavy and dense like a pound cake but this one is lighter and more delicate. The secret to any butter cake is always a good quality butter. I suggest one with 82% butterfat if you can find one. I will not give you a specific brand because it is also a matter of personal taste and preference. Not all butters are created equal.
Chef's Notes:
The butter cake baked in a wider pan like a rectangular pan will have a flatter more even surface that will not crack because the heat is evenly distributed.
In the video, I used a loaf pan which is the traditional pan used for butter cakes and it is usual for the top to crack because there is little surface area for the heat to be evenly distributed.
The appearance will not alter the taste or the texture of the cake. It is also a matter of preference on what pan you want to use.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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