A recipe given by Mike’s aunt, Aunt Ching Peng (one of my followers, Thanks Aunt). And this recipe was given to her good friend, Aunt Kheng Hong. Good recipes are meant to be shared.
I made this months ago :)
Actually the original name given to this cake was, Super Light Butter Cake. I felt the name was a bit too much. I'm scared my readers might be misled hoping that this will be sponge light. So, I renamed it as Light Honey Butter Cake, as I really liked the honey tinge in it.
Light and airy. Yummy.
1 tsp vanilla extract
2 tsp honey
5 egg yolks
1 ½ tsp baking powder
¾ tsp salt (I omitted this because I used salted butter)
5 egg whites
1. Preheat oven at 160C/180C. Line a 9 inch square pan.
2. Cream butter, 140gm sugar, vanilla and honey on medium speed for 5 minutes.
3. Put in egg yolks one by one, beating well after each addition.
4. Sift flour and baking powder and mix into the batter.
5. With another bowl, beat eggwhites until soft peaks, add in 45gm sugar gradually and beat until stiff.
6. Fold egg whites into batter.
7. Pour batter into lined pan.
8. Bake for 40 minutes or until toothpick comes out clean.