The year-end final exam for my son, Ryan, is finally over. What a relief! I can bake again and update my blog. What to bake? I wanted something simple that we can eat during tea time or any time of the day. Classic butter cake comes to mind. I've baked a rich yellow butter cake before. It's rich and sinful because only egg yolks are used. Too much saturated fats and cholesterol from egg yolks and butter. No good for the arteries and heart. This time, I wanted to try a lighter version of butter cake. To do this, I used whole eggs and separated them. I whipped up the egg whites chiffon style to lighten the batter and thus created a lighter cake. The texture is fine and light and that's what I wanted. I'm going to stick to this recipe now.
