Beating Egg Whites

For my personal reference: Beating 3 room temperature egg whites using Tesco brand hand-mixer.

Pour 3 pure egg whites (no york) into clean & dry  stainless steel bowl

Low-speed (1), beat for 10s until frothy, add cream of tartar, beat 30s

Med-speed (3), add 1/3 sugar to foamy white, beat 10s add 1/3, 10s & 1/3

Low-speed (1), beat 1-2 mins to soft peaks

Med-speed (3), beat another 2-3 mins to firm peaks

Low-speed (1), beat another 4-5 mins to stiff peaks

Recipe: Butter Cake

Recipe from RasaMalaysia

Ingredients:

2 and 1/3 stick (250g) unsalted butter, at room temperature
7 oz (200g) plain flour/all purpose flour
1 tsp baking powder
7 oz (200g) castor sugar
4 eggs
½ tsp salt
4 tablespoons fresh milk or yogurt
1 teaspoon vanilla essence

Method:

1. Preheat the oven to 375°F.
2. Lightly grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk/yogurt.
10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.