Butter Cream Sandwich

Butter Cream Sandwich


Cake Base

5 eggs

50g granulated sugar

50g milk

50g vegetable oil

60g cake flour

5g lemon juice

5g vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



200g heavy cream

20g sugar

1g salt

50g softened cream cheese



  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In another bowl, mix well vegetable oil and milk until well combined. Add in cake flour and egg yolks and mix well. Set aside.
  3. Preheat the oven to 302/ 150. Line the baking tray (28*28*2.6 cm) with baking mat or parchment paper.
  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white and gently fold into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined.
  5. Pour all the batter into the baking tray, smooth it out and give it a tap or two. Send into the oven to bake for 28 minutes or until golden brown.
  6. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  7. Bring together heavy cream, sugar, salt and softened cream cheese, use a hand mixer to beat until thickened.
  8. Slice the cake in half into two equal size rectangle. Spread the cream onto one side of the cake and top with another slice. Let it cool in the fridge for 30 minutes. Slice the cake into several finger sandwiches.
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