Butter Cake 奶油蛋糕

Ingredient :

Part A:
500g Butter
100g sugar
8 no's egg yolk
7 Tbsp milk
1 Tbsp Rum
250g Superfine flour ( Low protein )
200g cake flour ( medium protein ) + 1 Tsp DA baking powder

Part B:
8 no's Egg white
170g sugar
1/2 tsp tatar

Part C:
Dried fruits / raisin / prune


mold - 9inc X 9 inc
preheat - 180 degree C
bake for 60 mins

Important notes :
1) Beat butter and sugar till fluffy and creammy before add in first egg yolk.
2) Seperate low and medium flour and pour in the cake batter ( learnt fromyoutube  ... wonder why ?? )
Butter cake 油性太高.  when the cake 膨脹 , only superfine flour couldn't hold the weight of cake, so we need to add in medium protein flour to make the texture nicer ( learnt from youtube )  
3) Egg white beat till soft peak ( 濕性發泡 )