Friday 22 January 2016

Super Moist Low-Fat Butter Cake 超湿润低脂奶油蛋糕 (中英加图对照食谱)

I used to think Mrs NgSK's butter cake is the best and nicest butter cake I have ever made until I tried this butter cake recipe which uses about half the amount of butter and yet so moist, fragrant and light! 


As you know, I am not a fan of butter cakes as I dislike the dense and oily texture. My bestie, Grace, has highly recommended this butter cake recipe which uses only 125 grams for an eight inch! With the reduce of fat, it doesn't pale in comparison in terms of taste, in fact tastes even better as cake texture is light and moist! As I have used Blue Jacket unbleached all purpose flour for this recipe, due to the high moisture absorbency of this premium flour, the cake remains super moist even I have put it in the fridge for 5 days! Amazing right? 


This photo was taken after the cake has been kept in the fridge for 5 days!

I have used the following 3 stackable Mastrad cake moulds (8 inch, 6  inch and 3.5 inch) and double the ingredients of this recipe to make an advance birthday cake for my hubby. I have decorate it simply using fruits and snow powder as he doesn't like cake with whipped cream. He loves this cake as it is light, moist and fragrant! 


I have also made the following cake using the same recipe for my aunt's helper whose birthday also falls in January. She says it's super delicious, nicest butter cake she has ever eaten! 


I really love this low-fat version! I do highly recommend you to try and hope you like it as much as I do!


Super Moist Low-Fat Butter Cake 
(english recipe shared by my good friend Grace Goh, chinese recipe translated by BakingTaitai)

Ingredients: (makes an 8 inch round cake)

170g plain flour *
1 tsp baking powder  (I used aluminium-free baking powder which is healthier and improves the taste of your bakes) 
95g caster sugar (Do not reduce as I have already reduced half from the original recipe! ) 
6 egg yolks (I used eggs weighing 60g each)
125g unsalted butter (please use premium butter brands like President, Lurpak, Echire etc)  
2 tbsp/30ml  fresh milk
1 tbsp/15ml  pure vanilla extract (I used Vanilla bean extract with seeds) 
1/4 tsp salt

6 egg whites
35g caster sugar

*I used Blue Jacket unbleached all purpose flour which has high moisture absorbency, even after I have kept the cake in the fridge for 5 days, the texture of the cake remains super moist! Amazing! 

170克 中筋面粉/普通面粉*
1茶匙 发粉/泡打粉(我用无铝的泡打粉,不但健康还能改善糕点的味道)
95克 细砂糖(不需要减了,已从原食谱大大减了一半!)
6 蛋黄(一粒鸡蛋的重量是60克)
125克 无盐奶油 (请用优质的奶油如食材图片里的总统牌子) 

2大匙/30ml  鲜牛奶
1大匙/15ml  纯香草精 (我用含有香草籽的纯香草精)
1/4 茶匙 盐

6 蛋白
35克 细砂糖


Method 做法:

1. Use an electric mixer, cream the butter, salt and sugar with medium speed until pale and fluffy. Add in vanilla, fresh milk and egg yolks gradually, one egg yolk at a time. Beat well after each addition. 

牛油,盐与糖用电动搅拌机以中速搅打至蓬松。加入香草,牛奶和蛋黄,蛋黄一个一个地加入, 每加一个必须搅打至混合,才可以加下一个。

2. Combine the flour and baking powder well first before using a silicon spatula to fold the flour mixture in gradually until no flour is seen. (Do NOT overmix or gluten will be formed!)

2. 面粉和泡打粉拌匀再逐渐加入面糊,用硅胶刮刀搅拌均匀。(不可过度搅拌因为会出筋哦!)

3. In another bowl, beat the egg whites until bubble stage, add in 35g of sugar gradually and beat until stiff peak. 

3. 在另一个碗,蛋白打至发泡,慢慢加入35克糖,继续打至硬性发泡。

4. Use the spatula to fold the meringue into the egg yolk mixture until well combined. (It's easier to use a hand whisk to fold half the meringue in first before switching to a spatula to fold in the remaining meringue.) 

4. 蛋白霜用硅胶刮刀拌入蛋黄糊,直到混合均匀(如果先用手打蛋器拌入一半的蛋白霜,再改用硅胶刮刀拌入剩余的蛋白霜会比较容易。)

5. Pour into an 8-inch round pan lined with non-stick baking paper. 
(I have doubled the recipe and the amount of batter is just right for my Mastrad 3 tier silicon cake moulds - 8", 6" and 3.5" ) 

5. 面糊倒入铺有不沾烤纸的8寸圆烤模。(我用两倍的食材,面糊够做一个8寸,6寸和3.5寸的圆形蛋糕。)

6.  Bake in a preheated oven at 150 top/bottom heat for about 50~60 minutes or until skewer comes out clean. (my 3.5" cake took 30 mins to bake, 6" cake took 40 mins to bake and 8" cake took 50 mins to bake.) 

6. 放入预热烤箱以150℃上下火烘烤大约50~60分钟或竹签插入中心取出没有沾粘就代表熟了。(我的3.5寸蛋糕烘烤时间是30分钟,6寸蛋糕烘烤时间是40分钟,8寸蛋糕烘烤时间是50分钟)

7. Remove the cake from the oven, transfer to a cooling rack. (If you are using silicon mould like me, you may leave the cake inside for 5 minutes before unmoulding.) 

7. 蛋糕从烤炉取出,转移凉网散热。(如果像我一样用硅胶模,可以等5分钟后再脱模。)

Here's my simple and elegant cake which I have made specially for my hubby's birthday! 


Feedback given by readers who have tried this recipe:

Irene Tay says," I use Blue Jacket flour to bake this cake and it is still super soft and moist even after a week in the fridge. Thank you so much Cheryl, my family loves this cake very much!"

Phoebii Song says," Hi Cheryl...just to let you know I tried and baked your super moist and low fat butter cake. It's really moist, soft and fluffy too. Thank you for sharing this recipe!"

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest updates.

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 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”

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Sing Min said...

Thank you for sharing! the cake looks really moist and nice! May I know what ingredients must I alter to turn this into a chocolate butter cake? Thanks in advance!

Baking Taitai said...

I can't advise you exactly how much as I have not tried it and it also depends on the brand of cocoa powder, Suggest you replace 20g of plain flour with 20g of cocoa powder and experiment first to see if you like it, then adjust amount according to your liking.

Unknown said...

Hello. I am a new subscriber here and can't seem to stop looking into your delicious recipe. Thank you for sharing this deliciousness!. Great blog

Anonymous said...

Hi Cheryl, thanks for sharing such healthy yet delicious cake. I want to turn this into a choc marble cake for my friend's birthday coz its her favourite. Can advice me about the cocoa proportions pls. Really appreciate!

Estella said...

Hi, for all your recipes do you bake with fan mode? or without?

Thank you so much!

Baking Taitai said...

You can experiment with one tablespoon of dutch-processed cocoa powder (eg. Valrohna brand) on half of the batter first and adjust to your liking. Just a note, the sweetness of this cake is just nice not too sweet, if you add cocoa powder, the cocoa portion cake might be bitter due to the low sugar in this recipe thus you will have to experiment and adjust the sugar amount accordingly.

Baking Taitai said...

It will be stated if is is baked fan forced.

Anonymous said...

Thanks for your reply, Cheryl. Do i need to reduce the flour in replacement of cocoa powder? and do i have to add water to cocoa powder to liquidify it pls? Thanks

Baking Taitai said...

It's just one tablespoon so you don't have to reduce the flour nor add liquid to it. You can scoop out few tablespoons of batter to mix with the cocoa powder first, after mixing well then mix in with the rest of the half batter, easier this way.

Unknown said...

Hi Cheryl, thanks for this low fat butter cake. I have been looking for one. May I check if we can use gluten free flour? Thanks for your advise.


Baking Taitai said...

Hi Ottavia, I have not tried baking with gluten free flour before so I wouldn't know. You can always experiment with it and see if it works for you. :)

Unknown said...

Hi Cheryl

Thanks for sharing the receipe. Am going to try baking during this CNY holiday.
One small question, for the heating, is it top/bottom heating or just top?

Baking Taitai said...

Hi, (can't address you as you did not leave your name behind)

It's top and bottom heat.

Marie said...

Hi Cheryl,is it a must to use the blue jacket flour? Can I use the bake king plain flour? Tks

Unknown said...

Hi cheryl

Thanks for the reply. The cake is baking in the oven now. Really excited to see how it turns out.
Btw, think you miss out the baking powder in your steps : )


Baking Taitai said...

It is not a must, you can use any plain flour. Just that blue jacket flour has a high moisture absorbency and retain moisture well, thus I could keep the cake moist for many days.

Baking Taitai said...

Hi Bobby, thanks for pointing that out, will include that in the instructions. I have actually mixed the baking powder into the plain flour (please refer to the 2nd photo under 'Ingredients').

Hope your cake has turned out well. :)

Unknown said...

Hi Cheryl

Think it's a failure attempt. My cake did not raise and is not as fluffy as your.
Am going to try again next week and keep trying till I get it right!

Baking Taitai said...

Hi Bobby, I suspect that you could have failed in the meringue (egg white) part. Your cake did not rise as the air bubbles could have been deflated. Yes, don't give up, keep trying until you succeed. This cake is definitely worth the effort as many of my readers have tried and given great positive feedback. I have updated above, two readers who have tried this recipe and shared their bakes and feedback with me today. Do take a look and have a blessed weekend!

Jess said...

Hi Cheryl, do I use a whisk to beat the egg white? Approx how long before it turn stiff peak?
For every addition of egg, I just need to cream to combine and not over beat it?

Thanks... 😉

Baking Taitai said...

Hi Jess, as seen in step 3, a whisk is required to beat the egg white. As for timing, it varies with different mixers thus you have to judge visually, when it doubles in volumes and when bowl is turned upside down, it does not falls out. You can also take a look at my YouTube videos. Yes for 2nd question.

Ling said...

Hi Cheryl, where can i purchase the blue jacket unbleached all purpose flour?

Baking Taitai said...

Hi Ling, please click on the blue jacket logo found on the right column of my blog and you will find the whole list of retail stores in Singapore selling it.

Unknown said...

Can i use cake flour?

Baking Taitai said...

I haven't tried cake flour with this recipe but you can surely experiment with it.

Chloe said...

Hi Cheryl, this cake looks delicious! I want to make this but do you think it would be possible to make it into two layers by dividing the batter between two tins?

Baking Taitai said...

Hi Chloe, this recipe amount is good to make an 8 inch round cake. You can definitely make 2 layers, you just need to adjust the amount according to the size of your cake pans. As written above, I have doubled the amount to make my 3 tiers.

Unknown said...

Can I used blue jacket cake flour instead of blue jacket all purpose or plain flour to bake? If use cake flour still must add in baking powder?

Baking Taitai said...

Yes you can experiment with cake flour but not omit the baking powder.

Unknown said...

Hi Cheryl,

I tried this recipe yesterday. Everything was looked good and smelled great until i took it out of the oven to cool. It shrank almost to half the size!! Do i need to invert this cake while cooling? Thank you!

PeiLin ♥ said...

Hi does this cake need to keep refrigerated before serving?

Baking Taitai said...

Hi Ansellia, it is not a must to invert this cake for cooling down. There are many many reasons why cake shrink after out of the oven. It could be due to a failed meringue, air bubbles deflated due to over mixing of batter or waited too long to get into oven, underbake, open oven door too often to check etc. etc.

Baking Taitai said...

Hi PeiLin, this is a butter cake not necessary to refrigerate, you can either eat it warm or cold, personal preference.

Unknown said...

Thanks..try again then:)

Unknown said...


Baking Taitai said...

Yee Mei 你好,这个蛋糕是在家里享用的,所以没放支撑的工具。如果是要带出门,最好放,比较安全。

Unknown said...


May I know where can I get the brand of your flour, sea salt and baking powder? Never seen before. Thanks.


Baking Taitai said...

Hi Jane, I got the aluminium-free baking powder from Phoon Huat, sea salt from Cold Storage at Takashimaya, and the blue jacket flour can be found at many retail stores in Singapore, just go to the right column in my blog, scroll all the way down to the Blue Jacket logo, click on it and you will find the whole list of retailers selling this flour.

irene said...

Hi Baking taitai,

May I know where you get the vanilla paste.

Thank you

Baking Taitai said...

Hi Irene, i got my Queen vanilla products in Australia, however I have seen the Queen vanilla paste selling at Cold Storage Great World City.

Unknown said...

Hi can I use this batter to make cupcakes. Please advise. Thank yiu

Baking Taitai said...

@Unknown, yes you can.