Vanilla Butter Sponge cake

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Ingredients:

4 egg yolks (Large about 65g)
50g superfine flour, sifted (1/3 cup + 1T)
50 g full cream milk  (50ml)
1 tsp pure vanilla extract
20g vegetable oil (20ml)
20g butter (1.4 T)
pinch of salt (omit if using salted butter)
4 egg whites
40g castor sugar (1/3 cup)
1/8 tsp cream of tartar

Utentil: 6″ round pan, line bottom with baking paper (can use a square pan for shorter cake)
Baking temp/time: 150C/50 mins. Oven preheated to 160C then lowered to 150C when cake is in.
van1Instructions:-
1. In a bowl, mix together the yolks, salt, vanilla extract and milk.
2. Heat up the oil and butter until small bubbles appears then remove from heat and immediately pour in the flour and stir into a smooth paste. Transfer into a mixing bowl.
3. Add the egg yolks and milk to the mixture and stir until smooth and flowy.
4. In a stand mixer, whisk the egg whites until frothy before adding the cream of tartar. Continue beating until fine foams before adding sugar gradually and beat till firm peaks.
5. Take 1/3 of the meringue and mix into the yolk batter, stirring with a hand whisk until combined. Add another 1/3 portion and mix until combined before adding the final 1/3 and then switch to spatula to scoop the batter from bottom and fold up on to the batter until no more yolk batter is visible.
6. Pour into prepared pan, shake the pan from side to side to even out the top and bake in a water bath at 150C for 50 minutes or until cooked. Time and temperature is indicative only.
7. Removed from oven and cool for a while before unmoulding and peel off the paper before inverting back up.
If the bottom and sides are still damp, put back on silpat or baking paper and bake for a further 2-3 minutes on very low heat (120C).
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126 thoughts on “Vanilla Butter Sponge cake

  1. chloe

    Hi Jeannie. Another fabulous bake from you . you reign when it comes to ogura. I hope to try this but as mentioned before my previous ogura shrank at the sides. Yours is tall and mighty. Perfect. OK questions. Do you need to grease the side of the pan? Also do you need to cool the flour/oil mixture before adding in the yolk. My folding is no good and I see volume dropping when I add in the meringue. Any tips would be helpful. Hope to try this as soon as I hear from you. I don’t have a 6 inch pan. Will makedo with 7 inch. Thanks chloe

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    • jeannietay

      Hi Chloe, Yes, you can grease the side of the pan for easier removal. However, I have tried not greasing before and it is still possible to unmould cleanly. Just wait till the cake as shrank away from the sides of the mould before using a sharp thin knife to go round the pan before inverting. To cool the flour/oil mixture, I usually pour in the cold milk to mix first before adding the yolk. In my recipes, I always instruct to add 1/3 of meringue first to lighten the yolk/flour batter. For this part, you need not be gentle. Just make sure everything is mixed up. THen add another portion and this time try to be gentle, still using your hand whisk. Add the final part, use the whisk to gently mix in the meringue then switch to a spatula to scoop the batter from the bottom of the bowl and FOLD up. Keep doing this until you cannot see any streaks of yellow batter.

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  2. Eileen

    Hi Jeannie!

    I’m glad that I found your page!

    May I know if the texture of the cake will be different if I use a short squarish baking pan instead of the tin you as shown in your picture? Do I still need to grease the pan if it is already a non-stick pan?

    I’ve been baking almost weekly but always turn out to be hard especially the side. Appreciate if you can share with the possible reasons.

    Hope to hear from you soon!

    Like

    • jeannietay

      Hi Eileen, No effect on texture of cake, maybe shorter and bake time will be shorter. Not necessary to grease sides. Hard sides? I can only think you have overbaked it. Preheat oven only for few minutes. My oven will beep when it reaches the temperature I wanted. You might want to use a thermometer or just preheat few minutes is fine.

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  3. Eileen

    Hi Jeannie, sorry one more Q.

    You mentioned to preheat the oven at 160’C, but may I know for how long do you preheat before you put the cake in?

    As for the oven, do you turn on the fan?

    Thank you.

    Like

  4. Nadine

    Hi .. Jeannie .. I try your recipe for the 2nd time and I don’t have the same results as you .. ;( both time my cake come out flat .. Even 6 cm ..
    I make all the steep like you explain but no way .. Results are the same ..

    Like

    • jeannietay

      Why don’t a video of what you did and send it to me? Did you use any substitute ingredients? Or bake in steam bath and bake it until it’s cooked? Temperature and timing you have to follow your own oven.

      Like

  5. Ginn

    Hello, love your blog! Can I know, for more butter tastes, can I omit oil and use 40g butter instead?
    Can I also use this cake as base of a layer cake with chocolate buttercream? Thank you!

    Like

  6. dreamrpgirl

    Just tried this the other day, superb!! The texture is velvety and light, not as dry as chiffon. Thanks for this Ogura cake recipe. I need to bake longer as the bottom part was still a bit sticky and dense but overall can be considered a 90% success!

    Like

  7. jenlps

    Hi Jeannie, I’ve tried baking this cake today but my oven don’t have top n bottom heat. My cake turn out cracked on the top … I used fan forced bottom heat .. . Any advice for me ?
    My oven only have top grill w bottom heat (no fan) which I’m worry that it’s not suitable ..pls advice ..

    Like

  8. Oni

    Hi I made this twice and both times it was delicious. However my cake is not as beautiful as your. It sinks when done. Not in the centr only but the whole cake. I like that look as well but was wondering what I’ m doing wrong? My eggs are room temp, my oven is preheated, I use fat daddio pans and my whites are beaten till stiff. Today I doubled the recipe and had to bake almost 40 min longer. Any tips what I should do? Thanks again

    Liked by 1 person

  9. Foodviaphotos

    Thanks for sharing your recipe! Unfortunately, my cake didn’t turn out like yours. For one thing, it was quite short in height. In addition, there was a thin eggy layer at the bottom of my cake. I wonder what went wrong?
    Do you think perhaps it was whipping or folding the egg whites? Because after I folded in the egg whites, my batter was kind of runny.

    Like

    • jeannietay

      You must have a huge mixer! Just multiply every ingredients by 10. Put 10 whole eggs into the yolk batter and separate the balance 30 eggs.

      Like

  10. Lin

    Hi Jeannie, pls can you enlighten – what’s the difference between Ogura cake and your other fluffy sponge cakes? I’ve always been a bit puzzled by the Ogura.

    Like

  11. Martine

    I did everything exactly according to the recipe, cooked for 50 minutes in 130c (fan oven). They were beautiful in the oven (very nicely risen) and left them to cool for a while in the oven with the door ajar. When I took them out they completely deflated… 😦

    Like

  12. Olivia Tan

    Hi Jeannie,
    I’d like to try baking this cake on 8″ round pan, should I double the recipe? And for the consistency of the final batter would be thick or a bit runny?
    Thanks in advance!

    Like

    • jeannietay

      yes doubled the recipe. Batter should be smooth lol! You should not need to use a spatula to even out the top. Just need to tap gently and the top should smoothen out.

      Like

      • Olivia Tan

        Hi Jeannie, thank you for your reply. I’m in the middle of baking it right now… it seems my batter not too smooth, maybe my meringue wasn’t right. Will let you know the final result. Thanks!

        Like

  13. 妃妃 Fei

    hi would like try this recipe but, curious me if u ever try bake the ogura cake at preheat then bake 170C : 10mnt then lower to 160C: for 60mnt? im using elba oven EO5086, i wonder if u are have same oven elba brand that u mention at other page, thank’s!

    Like

    • jeannietay

      Not sure what is my model but I am using Elba to bake this cake. You can try the temperature you suggested if it works. I prefer to bake in one temperature if it works.

      Like

  14. Hira

    Hi Jeanie,
    Can I cover this cake with fondant? Is it ogura cake or sponge cake? How much to increase the recipe for a 12″ cake?

    Like

    • jeannietay

      please check the conversion page to recalculate. I have not cover this cake with fondant before but I would not advise it.

      Like

  15. Lily

    Hi, am just trying this recipe (cake is in the oven even as i write here!). i just got my Kitchenaid (yay) and when i whipped the egg whites, it turned watery after a while – any idea why?? Did i overbeat them? Hope the cake still turns out ok.. 😦

    Like

    • jeannietay

      watery is not a good sign…you probably need to adjust your Kitchenaid. The whisk might not be low enough to beat the whites at the bottom!

      Like

    • jeannietay

      You can bake without the water bath. You probably need to reduce temperature. Do your adjust based on how you usually bake your cakes.

      Like

  16. Abdullah

    Hi jeannie,
    Thanks for posting this lovely spong cake.
    Mey I ask you if i can use any other items instead of cream of tartar…? What if I am not singu cream of tartar will happen for my spong cake….?
    It is not available in our markets at all..

    My rgds,
    Abdu

    Like

    • jeannietay

      COuld be meringue too stiff causing cake to rise too much, coupled with too high temperature. What goes up will eventually comes down. So do not allow your cake to rise too much

      Like

  17. Kata

    Hi Jeannie!! I love your recipes! The first ogura cake I made – Orange one- was really great! It was moist, fluffy and flavorful.

    I want to make this one on a 8” square pan. Should I double or triple the ingredients?! My pan isn’t deep… I think just 2” deep.

    Like

    • jeannietay

      Thank you for your positive feedbacks. Unfortunately, most of my bakes are difficult for beginners and they blamed the recipes when they failed.

      Like

  18. Jo

    Hi Jeannie, may I know if I can bake sponge cake using non-stick cake tin? Thank you. Btw, you are such a great baker. All your cakes are beautiful.

    Like

  19. Linda Poh

    Hi…I use your honey lemon butter cake recipe to bake a butter cake by removing the lemon juice and honey but,I replaced liquid with milk .the cake has very fine texture…But,my cake has a dense base…can you tell me where goes wrong?thank you..

    Like

    • jeannietay

      You need to really mix in the flour and liquid well. Give it a couple minutes’ quick burst of mixing after all the ingredients are mixed in and scrap down well before transferring into baking pan.

      Like

      • Linda Poh

        Thank you for your prompt reply…
        I am wondering if I have over mixed the mixture and doing it at the right speed when I cream the butter and sugar…should I stay at medium speed or can I go high?.I am using Kitchenaid hand mixer to crram the butter and sugar
        Please advise.
        Thank you

        Like

      • jeannietay

        Medium speed is good. Your problem is probably in the folding in of the meringue part. Keep folding until no more streaks of meringue can be seen. Scoop from the bottom of the bowl and fold to the top. Keep repeating this until a smooth batter is achieved.

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      • Shuyan

        Hi jeannie, I tried baking the chocolate sponge cake. When the milk goes into the heated smooth mixture with oil and flour, lumps are formed. Even after I added in the egg yolks, the lumps were still there no matter how much I stirred using the hand whisk. Is it that the oil mixture is too hot?

        Like

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