Rose’s Kitchen

Butter Cake


12 ozs butter

8 ozs sugar

9 ozs Self-raising flour

16 ozs eggs (weigh with shells, about 8 eggs)

3 dessertsp condensed milk

1 dessertsp golden syrup

1 tsp vanilla essence


1.  Cream butter with 4 ozs sugar and vanilla essence till light and fluffy.

2.  Add in egg yolks, one at a time and cream well.

3.  Beat egg whites till fluffy, then add in 4 ozs sugar bit by bit and beat till stiff.

4.  Add beaten egg yolks to creamed butter and fold well, then add in golden syrup and condensed milk.

5.  Fold in stiffly beaten egg whites and then fold in sifted flour.

6.  Pour into a greased, lined 10″ square tin and bake in pre-heated oven at 350° F or  180°C for 1 hr.

June 8, 2006 - Posted by | Cakes


  1. Hi Rose:

    I would like to make this cake but do not know what a dessert spoon is – is this like a tablespoon measure?

    Comment by Laureene | June 21, 2007 | Reply

  2. hi Laureene,
    You can use 2 tsp or 1/2 tbsp in place of a dessertsp.

    Comment by roseskitchen | June 21, 2007 | Reply

  3. Thank you!

    Comment by Laureene | June 22, 2007 | Reply

  4. Dear Rose I’ll pray for your good health and thanks for not being selfish in your recipes but I wanted a recipe on CLAYPOT CHICKEN RICE with dried mushroom and can you please give me the address on your web site coz I really dont know how I found this page but if I sign off than I may loose your address. Wishing you the best in Health, Wealth and Prosperity. Luv teresa

    Comment by Teresa Lauzar | June 25, 2007 | Reply

  5. Thank u so much Teresa, I’ll post the recipe for claypot chicken rice in the next few days. You can find the web site address at the end of the page below Feedburner.
    All the Best!

    Comment by roseskitchen | June 27, 2007 | Reply

  6. Dear Rose, Thank you so much for your very informative and wonderful website and also your generousity in sharing your delicious recipes with the world wide web. I am a Malaysian now living in Germany for the past 30 years and I yearn for the Peanut pancake, also know as “Ban Chien Kueh” in Hokkien. Have tried several recipes from the www, but somehow does not seem to be like the original thing, I was wondering if you help as you seem to be someone with so much experience.
    Thank you and I look forward to hearing from you.
    Regards, annie

    Comment by Annie Cambell | October 4, 2007 | Reply

  7. hi Annie,
    I do have a few recipes on the said kueh but haven’t tried them out yet. Let me check it out for you and see if I can find a good one.

    Comment by rose | October 4, 2007 | Reply

  8. Dear Rose, finally managed to find this page and thank you so much for replying to my query. So sorry but I have drop another comment to you today about the request for the peanut pancake recipe. Am really at my wits end as the one I tried last weekend was not the real thing although my british husband who has never set eyes on the real thing kept on telling me that it was okay. I shall wait very patiently for you recipe. Thanking you and God bless you, Annie

    Comment by Annie Cambell | October 10, 2007 | Reply

  9. Hi Rose, how do you do. I used the exact same ingredients, however I didnt beat the egg whites separately and follow your method. Instead, I did it the conventional way of creaming the butter and sugar, followed by adding the dry ingredients, however the cake was just like an ordinary cake, a bit like a sponge cake texture. Whats is the difference between doing it the usual way as I did as opposed to the way you suggested which is by beating the egg whites separately and adding to the butter and egg yolk mixture? What’s the significance of beating the egg whites separately and adding to the mixture at the end? Sorry for asking so many questions, hope you would be able to help me out, am new to the baking scene. Thanks heaps…

    Comment by Lily Chua | October 19, 2007 | Reply

  10. Hi Rose how are you
    Do you have recipe for chicken feet for dimsum?

    Comment by Erny | April 28, 2008 | Reply

  11. Hello Rose
    Was just surfing the net and found this site by chance Ive look thru your large repertoire of recipes and it has authencity and I could’nt help but drop a line to wish you the best and thank you for sharing your love of cooking with the rest of the world and especially to those who have migrated overseas and missing that Familiarity . I am from Australia and its good to know that I can log in and try a recipe sometime soon

    God Bless

    Comment by Vera | June 1, 2008 | Reply

  12. Dear Rose

    Thank you very much for sharing so many recipes which I considered very traditional. I just found your site by chance while searching for recipe for butter cake. I notice your measurement is in ounces, and I am used to metric. Please advise the conversion.

    Comment by Catherine Chia | January 24, 2012 | Reply

  13. Dear Rose,

    I cant access your roseskitchenette website. Is everything ok?

    Comment by Hope | April 22, 2019 | Reply

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