Sri Lankan Butter Cake

Hey Guys and Girls! 

Sorry for the delay, I've been on study break for my final exams and I haven't been able to produce any good food. Anyway, I've always wanted to imitate the famous Sri Lankan Butter Cake that I always get when I visit family friends place... the coasre crumb, the soft texture, the perfect amount of sugar... all things that can describe a Sri Lankan Butter Cake. I got this recipe from Craftiness Whatnot and I tweaked it a bit to make the cake more airy and light. What makes this recipe so easy, is that it works in equal amounts and this specific recipe yields a kilo worth of cake, but can be tweaked to make a less amount. So here goes. 

Ingredients:

• 250g Unsalted Butter, softened
• 250g Caster Sugar
• 250g Plain Flour, measured then sifted
• 4 eggs, separated into 4 yolks and 4 whites
• 2 tsp Baking Powder, sifted into the flour mixture
• 2 tsp Vanilla Extract
• Pinch of Cream of Tartar

Method:

1. Preheat the oven to 180 degrees. 
2. Grease and line your desired baking pan. I used a 9x13x3 rectangle cake sheet pan, which allowed me to get the perfect thickness to my cakes. 
3. Beat the butter and sugar till pale and creamy, then add the vanilla extract and beat again. This should take nearly 10 minutes, and is crucial to this cake being the best. 
4. Fold in the flour mixture. It will be very thick but make sure you don't over fold.
5. Whip the yolks till thick and creamy and fold into the butter flour mixture. Again don't over fold. 
6. Beat the egg whites till foamy and add the pinch of tartar and beat this stiff.
7. Fold in the whites mixture in two additions and once again make sure not to overfold but make sure the egg whites are mixed in.
8. The mixture will be thick but this is what makes the mixture perfect.
9. Pour the mixture into the prepared pan and bake for twenty minutes or until a skewer comes out clean.
10. Cool down and enjoy. 

Thanks for Reading, 

Lusciously Decadent Writer :)