#牛油蛋糕 #ButterCake
Cookies们，上个礼拜说了，今天教你们做这传统简单的牛油蛋糕。非常的香牛油味，口感扎实又不会干燥。我时常选择用来做的蛋糕底，好搭配跟任何馅料和奶油糖霜。赶快作来吃哦~ 单吃蛋糕本身就够了~
Cookies, as promised last week, today I’ll be making this traditional simple butter cake. Very fragrant buttery flavor, with a firm texture yet not dry. I often choose as my go-to cake in my cake making, suitable to pair with any fillings and cream frosting. Faster make and eat it~ It’s delicious enough to eat the cake alone~

Separate Video Recipe Links:
♦康乃馨桃子牛油蛋糕食谱Carnation Peach Butter Cake:    • 康乃馨挤花| 桃子牛油蛋糕食谱|母亲节How to Make Carnat...  

:-) Enjoy, and make sure to share pictures of your treats on Facebook with me.
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♦食谱：（8’x8’英寸四方磨）
= 牛油蛋糕 =
4颗大蛋（分开）
230克 无盐牛油
90克 白糖
1茶匙(4克) 香草精
60毫升 牛奶/奶酪
200克 面粉
2茶匙(8克)发粉
½茶匙(3克) 盐
¼茶匙(1克) 塔塔粉
50g白糖（蛋白质）
[烘箱180℃-30分钟和150℃-15分钟]

♦ RECIPE (8’x8' inch square pan)
=BUTTER CAKE=
4 Large Eggs (Separated)
230g Unsalted Butter
90g White Sugar
1tsp(4g) Vanilla Extract
60ml Milk/Buttermilk
200g All Purpose Flour
2tsp(8g)Baking Powder
½tsp(3g) Salt
¼(1g) tsp Cream of Tartar
50g White Sugar (for meringue)
[Oven 180C-30minutes & 150C-15minutes]

Oven: Electrolux 72L Built in Oven https://invol.co/cl1bir2

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Title: “A WAY FOR ME” and “JUST A LITTLE MORE”
Artist: Nicolai Heidlas