1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Pound/Butter Cake-Guaishushu’s Version

IMG_1947.JPG (2)


I am contemplating whether I should publish this post to share with readers. A 95% successful simple butter cake, after long thoughts and since some readers are requesting it, I have decided to share.

The next question is is it in this blog or its sister Facebook Page, Guaishushu’s Facebook Page, the answer is here because there are too many pictures to squeeze into the Facebook Page.

It followed by another question as to the name of the cake, there are so many versions of this cake floating over the net, I have decided to term it as Mrs. NgSK’s Butter Cake-Guaishushu’s Version.

Added On 14 August 2013

Subsequent to discussion with Ms. Wendy ( her blog is mentioned as follows), as the Guaishushu’s version is materially different from Mrs. NgSK’s butter cake as in her blog, therefore, I have decided to rename the cake as Pound/Butter Cake – Guaishushu’s version.

IMG_1937.JPG (2)


I have quite a detailed description of why I decided to make this cake including the recipe source and the reasons why it is called NgSK’s butter cake and you can refer here. Very briefly, Table for 2, a rather famous blogger in Malaysia is thanking a lady named Mrs. Ng SK for providing her a recipe that makes her butter cake with a flat top and crack less. You can read more from her blog here.

I have only followed her method of separate beating of egg whites and egg yolks, other than that volume of each ingredients is using my own traditional pound cake recipe. In addition, the steps that she detailed is also different from mine. Therefore, the name Guaishushu’s version were used.


The uniqueness of my recipe is it is extremely flexible and easy to remember. Look at the ingredients and you shall concur with me that it is an easy recipe to remember.

IMG_1928.JPG (2)

  • 250 g of salted butter
  • 250 g of sugar (divided into 150 g and 100g for beating egg whites)
  • 250 g of self raising flour – sifted and set aside
  • 250 g of eggs or 5 eggs separated into egg whites and egg yolks
  • 250 g of fresh milk
  • 2 tablespoons of vanilla essence


For the eggs, it is rather hard to get exactly 250 g. It is absolutely okay with that. What you need to do is for any excess volume of the eggs, you just deduct the excess from the fresh milk. For example, one egg is 58g and 5 eggs will work out to be 290g. Therefore excess eggs will be 290g –250g = 40g. You milk will become 250-40g = 210g. Another way of expressing it will be eggs + fresh milk = 500 g where eggs shall not be less than 250g.


The steps of preparation will involve:

  • Beating of egg whites
  • Creaming of butters
  • Folding of flours and egg whites
  • Baking


  • Preheat the oven to 180 degree Celsius

Beating of egg whites…….

IMG_1929.JPG (2)

  • In a big mixing bowl, place your egg whites and beat using the machine whisk to whisk the egg whites until firm peak. Note that the bowl have to be extremely clean, dry and free of any oils.
  • When the volume expands, add in the sugar (100g) gradually, beat until thick and glossy and until all the sugars dissolved. Spoon the filling into a clean bowl and set aside for later use.

Creaming of butter

IMG_1930.JPG (2)

  • Change your whisk to a K beater (look at the second picture for the shape). Place your remaining 150 g sugar and butter, beat until light and creamy.
  • Add in the vanilla essence and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.
  • Off the machine and bring out the mixing bowl.

Folding of flours and egg whites…..

IMG_1931.JPG (2)

  • Use a big metal spoon or wooden spoon or a spatula, quickly and swiftly fold in fresh milk and the sifted flours. Alternate between fresh milk and sifted flours.
  • Once well mixed, fold in the egg white swiftly and lightly until the batter are smooth.

The Baking Process ……

IMG_1932.JPG (2)

  • Transfer the batter into the baking tin and baked at 180 degree Celsius from the first 30 minutes.
  • Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out cleaned.
  • Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

Note that the demo picture here have a slight burnt on top and if you want to know the reasons you can refer to this post where I have explained my eagerness to get my cake done by upping the temperature.

IMG_1935.JPG (2)


  • This cake’s recipe is based on the traditional pound cake ratio of one each for each ingredients. Therefore it is easy for the readers to remember the recipe.
  • The critical success factors of this cake is the separate beating of egg whites and egg yolks and the folding of flours and beaten egg whites into the batter. In the original recipe of Mrs. NgSK’s butter cake, Wendy the blogger advised that don’t be stingy with butter and her ratio of butter to flour is much higher than mine. My ratio is 1:1 whereas her ratio is 1:0.83. However, my ratio of milk to flour ratio is 1:1 whereas hers is 33%. Therefore, my butter cake is moister (in terms of water content) as compared to hers.
  • It is possible to achieve the flat top with no crack if readers adhere to what is written above. It is rather usual in the process of baking, the cake have a rise in the middle and that very much depends on your oven temperature. However, for this recipe, as the cake is very light therefore the centre is also easier to cook. It will drop to the same level after cooling.
  • With this process, I tend to agree with WendyinKK of Table of 2 that we are not jinxed to have a crack cake. It is the recipe that I previously used are not correct!

Cheers and have a nice day.


Results of second cake baked the days after



What I cooked today (家常便饭系列)- 2-8-2013



On 2-August 2013,


Today, we are having Siamese Laksa for dinner.

First of all, I have to clarify that Siamese Laksa is different from Mee Siam, another common noodle dish in Singapore and Malaysia.

This noodle dish is rather common in Northern Peninsular Malaysia near the border of Thailand. However, it is not common in Southern Peninsular Malaysia, East Malaysia and Singapore. I come from the State of Sarawak, East Malaysia, theoretically I shouldn’t know about this dish. However, it is such a coincidence that one of my secondary school teacher who is also a friend of my late mother is from Penang. She taught my mother how to cook this. Before my mother passed away, she cooked this laksa pretty often and I really love it. If you like Assam Laksa and Curry Laksa, it is something like a mixture of both, creamy and slightly sour and spicy. It is both tamarind base and coconut milk based.

As this dish is not popular in Kuala Lumpur and Singapore, I don’t really ever eaten it besides those that were cooked by my mum. When I do a recipe check, I found out that the ingredients used are common ingredients that were also used by my mum, therefore, the taste should be quite close and similar. My wife who has never eaten this noodle dish before also concurred that the dish is delicious.

What puzzled me now is why is it not popular in Southern Peninsular Malaysia as the taste is not uniquely special. In fact, there is not much information on this laksa’s origin. I am still contemplating whether or not I should share my own recipe. If on the grounds that as long as the food is delicious, whether authentic or not, recipe should be shared then I should share and may be shall I called it Guaishushu’s Siamese Laksa. Haha

IMG_1908.JPG (2)

Very briefly, fishes were boiled and flaked. After slow frying the spice mix (galangal, turmeric, lemon grass, shallots, ginger, garlics), fish broth , kafir lime leaves, daun kesom and rojak flower were added and bring to boil under high heat. Belachan, tamarind juice and fish meat were then added to the broth. When boiled, coconut milk were added. It was usually thick rice vermicelli served with julienned cucumbers, pineapples, beansprouts and garnished with mint leaves and lime.


IMG_1828.JPG (2)

For lunch, I have cooked this noodle dish for my kids as it is easier to prepare and I knew they would like it. They like it because it is sweet and that is also the reason I like it…Haha

IMG_1829.JPG (2)

Sarawak have a very unique noodle dish called bean sprout noodles (豆芽面)。

The basic ingredients can be as simple as only yellow noodles, bean sprout, sweet thickened dark soya sauce, garlic. The thick sweetened dark soya sauce were made of dark soya sauce and nipah palm sugar (Gula Apong). Minced garlic was stir fried until brownish, add in dark sweet soya sauce. Stirred fried until well mixed, add in bean sprout just 1 minutes before you off the heat!

That is the simplest form we have and is called Tauge Mee Kosong (Plain Bean Sprout Noodles). However, with the affluence of the society and influence from West Malaysia, there are more and more variations of the noodles that include eggs, cockles, fish cakes and etc. It resemble the Penang Char Kway tiao. The only difference is that Penang char Kway teow is a savory dish whereas Sarawak Tauge Mee is a sweet noodle dish.


IMG_1902.JPG (2)

My third cooking adventure of the day is making a butter cake, or more precise Mrs. NgSK’s butter cake from http://wendyinkk.blogspot.sg. This name is rather funny right? Well, most bakers are not able to make a butter cake following traditional butter cake recipes that yields a flat top non crack butter cake. This rather famous blogger take the courage to ask one of her church members why every time her cake is so perfect,  flat and  without any cracks. Apparently, the church member (Mrs. NgSK) is very helpful and provide her the recipe. She followed the recipe and come out the perfect  cake that she wanted. She therefore shared the recipe on her blog and requested this recipe be named as Mrs. NgSK’s butter cake. She concluded that:

“Obviously, I am not jinxed for butter crack cakes. It is the recipe, not me, LOL”

IMG_1895.JPG (2)

Early in the day when I looked at my friend’s timeline, one of my blogger friends mentioned about this Mrs. NgSK’s butter cake and the funny name of the cake caught my immediate attention. So, I goggled and find the above blog. I did not read in detail but what really impressed me is her cake, cake that is flat and crack  less. I read the ingredients, nothing special and I want to try whether or not this preparation method can give me a butter cake that I admired.

In the afternoon, I start the preparation but I have chosen not to follow her recipe exactly. I alter the volume of raw  ingredients used. I used the very basic traditional pound cake recipe of 1 butter: 1 egg ; 1 flour : 1 sugar.  However, for the preparation method, I have follow her method by separate beating of egg whites and egg yolks. Everything look perfect even the uncooked batter. From my experience, it is going to be a good cake.

I send the cake into the oven and everything goes well in the first 15 minutes, then it suddenly start to shape like a volcano and with small cracks. The colour is perfect and I thought it is gone because I can’t get a flat top butter cake without cracks. I tested the batter, obviously it is not cooked since the middle is still very wet.  As the middle is still uncooked, I make a wrong decision to up the temperature hopefully it can speed up the process of baking the cake. 5 minutes after when I looked at the cake, the cake was slightly burn in the top, I tested again and it is cooked.

I become very disappointed as I have wasted my half day’s effort. I took it out from the oven and in a matter of 15 minutes, it start to “shrink” and become a flat cake. I shouldn’t have increased the temperature. I am not confident enough that the cake will turn out good. Overall, the cake looks ok, I scrapped off some of the burnt skin and I have decided to share my simple recipe in Guaishushu’s Facebook page later. What do you think? Shall I share the recipe?

Cheers and have a nice day ahead.