Butter cake version 2.

I had always loved the fluffy butter cake I made with Mrs NgSK's recipe shared by Wendy here.

Just recently I wanted to make 2 loaves of it. The baking time was reduced. This time I took out a quarter of the sugar used.

Butter Cake (makes 2 loaves)
227 g butter, softened
4 eggs, yolks and whites separated
50 g + 100 g castor sugar
200 g self-raising flour
1 tsp vanilla essence
60 ml low fat milk

1. Preheat oven to 170°C.
2. Separate the yolks from whites. Beat egg whites with a mixer until soft peaks form. Gradually add in 50 g sugar and beat until stiff peaks form.
3. In another bowl, cream butter and 100 g sugar with a mixer until pale and fluffy. Add in yolks one by one, beating well after each addition. Add the essence.
4. Pour half the flour into the butter mixture. Gradually pour in the milk and stir through. Add in the remaining flour and mix well.
5. Beat in half of the egg whites on low speed. Then, fold in the remaining egg whites.
6. Spoon into 2 loaf tins with the sides greased. Bake for 20 minutes.