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.

先把黄油和糖一起打发，直到颜色几乎发白，然后再加进其它原料，这样可以混入更多空气，得到质地松软的蛋糕。

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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.

牛油于室温放至软化，放进不锈钢盆内，用木匙压至油状，加入砂糖，以达蛋器打至奶白色，加入打散的蛋黄搅匀。

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

选用上好的牛油为原料，经过先进的生产加工工艺精制而成。结晶细腻，色泽白亮，保持了牛油的自然风味。

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