Creaming the butter and sugar (by beating them together until almost white in colour) before adding the rest of the ingredients incorporates more air and results in a light-textured cake.

Soften butter under room temperature. Stir butter to cream shape in a mixing bowl. Add sugar, whisk until mixture changes to lighter colour. Stir in beaten egg yolk. Mix well.

Choose good butter for raw materials, advanced manufacturing technology and refined. Crystallization is exquisite, colour and lustre, keep the looseness of natural flavor butter.