• Always use room temperature ingredients
• Don't rush the creaming process - it's crucial for texture
• Wrap the cake while still slightly warm for maximum moisture retention
• Use premium butter for best results
• Let eggs reach room temperature for better incorporation

Traditional Serving Suggestions

• Serve with hot Filipino coffee (Kapeng Barako)
• Pair with afternoon tea (Tsaa)
• Perfect for merienda (afternoon snack)
• Can be gifted during special occasions

Troubleshooting Common Issues

1. Cake is too dense:
   • Butter wasn't creamed enough
   • Overmixing after adding flour
2. Uneven rising:
   • Oven temperature inconsistent
   • Batter not leveled properly

Ingredient Alternatives

• Butter: Use 200g unsalted butter + 1 teaspoon salt
• Ovalette: Can substitute with cake emulsifier or double-acting baking powder
• Evaporated Milk: Fresh milk + milk powder combination
• Cake Flour: All-purpose flour + cornstarch (minus 2 tablespoon per cup)

Storage & Reheating

• Storage:
  • Room temperature: 3-4 days in airtight container
  • Refrigerated: Up to 1 week
  • Frozen: Up to 3 months
• Reheating:
  • Microwave: 10-15 seconds
  • Room temperature: 30 minutes before serving

Variations

1. Pandan Thai Butter Cake:
   • Add 2 teaspoon pandan extract
2. Orange Thai Butter Cake:
   • Add orange zest and 1 teaspoon orange extract
3. Marble Thai Butter Cake:
   • Add cocoa powder to half the batter

Frequently Asked Questions (FAQ)

1. Can I halve the recipe? Yes, but reduce baking time by about 10-15 minutes and use a smaller pan size.
2. Why use the water bath method? The water bath provides gentle, even heat distribution and creates moisture in the oven, resulting in a more tender cake without cracks.
3. Is ovalette/emulsifier really necessary? Yes, it's crucial for achieving the signature fine, tender crumb texture. It helps stabilize the batter and creates that melt-in-your-mouth quality.
4. Why do ingredients need to be at room temperature? Room temperature ingredients blend more easily and create a smoother batter, resulting in a more uniform texture and better rise.
5. Can I skip the overnight refrigeration? While you can eat the cake immediately, the overnight rest allows the texture to develop fully and ensures clean slices without crumbling.
6. My cake seems dense - what went wrong? This usually happens from undermixing the butter mixture, using cold ingredients, or overmixing after adding flour. Follow beating times precisely.
7. Why is my cake cracking on top? This might be from oven temperature being too high or the rack position being too high. Ensure you're using the middle rack and correct temperature.
8. Can I use salted butter if recipe calls for unsalted? Yes, just omit the additional salt in the recipe. The taste will be slightly different but still delicious.
9. How do I know when the cake is done? Insert a skewer in the center - it should come out clean. The top should be golden brown and spring back when lightly pressed.
10. Can I freeze this cake? Yes, wrap well in plastic wrap then foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
11. Why does the recipe specify alternate adding of wet and dry ingredients? This method ensures better incorporation and prevents overmixing, which can lead to a tough cake.
12. My cake sank in the middle - what happened? This could be from opening the oven door too early, underbeating the butter mixture, or overbeating after adding flour.
13. Can I use this recipe for cupcakes? Yes, but reduce baking time to about 20-25 minutes. The water bath isn't necessary for cupcakes.
14. How long can I store this cake at room temperature? In an airtight container, it stays fresh for 3-4 days at room temperature, or up to a week in the refrigerator.
15. Why is my cake not as yellow as expected? The color depends on your butter quality and egg yolks. Using premium butter and fresh eggs will give a richer color.