Previously, we have Butter Cake (Tea Version) that is perfect for tea settings or as a light snack. Now we are going to explore the other method of Butter Cake, which is the egg separation method. Let me share more with you how and why is it done!

First of all, this butter cake is incredibly moist yet fluffy and it is definitely a recipe you should consider baking! It is also interesting to note that the flavour becomes even richer overnight!

Furthermore, there are a lot of variations out there to make the same cake. The Butter Cake is no exception and I am introducing to you the egg separation method!

As the name suggests, you will be splitting the egg into its yolk and egg white. After which, we will be whipping air into the egg white until you see stiff peaks, which is known as a meringue!

This method is more challenging than the normal mixing method as you will be folding in the egg whites. If you overmix it, the egg whites will deflate and your efforts will be wasted. While it is a common fear of anyone who just started trying this method, fear not! You can refer to the video I have done up for the correct method of folding.

Furthermore, I have also ensured and tried myself that should you deflate all the egg whites, it still tastes really good, similar to the tea version I have of the butter cake!

We use the egg separation method to incorporate more air and fluffiness into the cake, and it will certainly be slightly less dense.

I will stop the explanation here as I believe the video will help! Nonetheless, I welcome you feel to ask me if you have any doubts.

Finally, I shall now proceed on to the butter cake (egg separation method)’s recipe!

Butter Cake Recipe (Egg Separation Method)
by Javier Tan June-23-2019

A butter cake with that extra fluff and height from the whipped egg whites! A beautiful combination of moist and fluffy in the same bite!


  • 1 Cup or 225g Unsalted Butter, softened at room temperature
  • 3/4 Cup + 2 Tablespoons or 175g Granulated White Sugar
  • 1 and 1/2 Cups + 1 Tablespoon or 190g All Purpose/Plain Flour, Sifted
  • 3/4 Teaspoon or 3g Baking Powder, Sifted
  • 1/4 Teaspoon or 1.4g Table Salt
  • 1/3 Cup or 100ml Full Cream Milk, Room Temperature
  • 3 Large Eggs, Room Temperature, 55g each and separated
  • 1 Teaspoon or 5ml Vanilla Extract or 10ml of Vanilla Essence
  • 1/8 Teaspoon / a pinch of Cream of Tartar (optional)
  1. Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
  2. Add 80g or approx half of sugar to softened butter and cream both together using a whisk until light and fluffy.
  3. Next, add in the egg yolks, mixing well after each addition. Mixing well is important!
  4. Then, mix in the vanilla extract and salt.
  5. In a separate clean bowl, whip up the three egg whites to the meringue stage or until stiff peaks. Use the remaining sugar here and add it in two separate additions. Do view the video or this post for reference and use cream of tartar if needed as it stabilizes the egg white. For cream of tartar, add it 50s into mixing the whites at high speed, when its starting to be doubled in size.
  6. In a separate bowl, combine and sift the flour and baking powder.
  7. Fold in half the sifted flour and baking powder until no dry ingredients can be observed. Then, mix in half the milk.
  8. Repeat Step (8) for the other half, starting with the flour again.
  9. Next, mix in approximately 1/3 of the beaten egg whites.
  10. Then, fold in the remaining egg whites in two additions.
  11. Transfer the batter to your lined baking tray and hit it against the counter a few times to dislodge excessive air bubbles. I did it in two separate times.
  12. Bake the cake for about 52-55 minutes or until a toothpick inserted into the middle comes out clean. If nearing an hour and the toothpick comes out with just very fine lumps, it is considered fully baked as well.
  13. Finally, cool at room temperature for an hour before serving. Cool it upside down for a denser finish. This cake tastes best after being stored overnight at room temperature.
  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 1 8 x 8 Inches Cake


  1. Store at room temperature for up to 6 days. If placed in the fridge, it will be hardened and can lose flavour. Can be softened again after exposure to room temperature for a couple of hours.
  2. Feel free to ask me any questions!
  3. If you would like to be updated for more recipes which I strive to create to perfection for sharing, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  4. Should you be having too many holes in your cake, or a butter cake without the egg separation method click on the links attached on this point!