Butter Sponge Cake




Butter Sponge Cake
Recipe adapted from Ennety’s Butter Chiffon Cake

Embosser can be purchased from Etsy.com


60g salted butter
85g AP flour
1/4 tsp baking powder
4 egg yolks (from 60g eggs)
60g milk
1 tsp vanilla extract

4 egg whites
75g caster sugar
1/4 tsp cream of tartar


1. In a pot, heat butter until just bubbly,  switch off fire, then add 2/3 of the flour, stirring until smooth.

2. Add milk and vanilla extract and keep stirring. Followed by egg yolks. Lastly, add the last portion of flour and mix until smooth. Set aside while you prepare the meringue.

3. Place eggwhites into a stand mixer bowl and beat until frothy before adding the cream of tartar and continue to beat until foamy. Gradually add sugar until firm peaks.

4. Add 1/3 of the meringue into the yolk batter and mix with hand whisk until lightened. Then add another portion and keep mixing until incorporated. Use a spatula to scoop from bottom of pan and fold up to ensure batter are properly mixed.

5. Pour into a bottom lined 7″ pan and baked in water bath at 155C for 70 minutes. Remove water and return cake into switched off oven to continue baking for another 10 minutes.

6. Remove and unmould. If sides are still wet, return to oven to dry in the residual heat for another few minutes.

For cupcakes: fill up to 90% full and bake without water bath at 140C for 30-40 minutes or until golden.  Remove from oven and immediately give each cup cake a few taps on the table top to minimize shrinking.


80 thoughts on “Butter Sponge Cake

  1. Ramela

    When you invert the cake to unmold, do you line the cooling rack with parchment and do you let the cake cool down for a few minutes?


    • jeannietay

      Wait a few minutes to let the cake pulls away from the sides before holding it with mittens and gently knock on the table to loosen before inverting. I used a light plastic cutting board to do this. I didn’t line the board but u can do it if you like.


      • Ramela

        I hope the top won’t stick on the cutting board or parchment when I turn the cake. I did it with my chocolate cake once and the top came of. Thanks.


  2. Selina Tan

    Hi Jeannie your cake is beautiful. May I know instead of AP flour can I use cake flour? As for the water bath, must we use hot water?



  3. Cathycho

    I baked it in cupcake. It shrunk after taking out from oven na bit damp a the side when I touched the cake. Can advice what’s the problem?


  4. Yan.M

    Similar to my question for your Pandan Cheese Sponge Cake (thanks for your reply), is it fine to use fan-forced oven (reduced by 20 C) for this Butter Sponge Cake as well? My oven is fan-forced only unfortunately.


  5. Sally fio

    Hi Jeannie,I am an avid baking fan of yours.Thank you for sharing all

    your wonderful recipes with us.I want to bake your simple butter cake.But U do not have corn oil,can I replace it with honey.Thank you


    • jeannietay

      Can you read your question and rephrase it? Not sure what you want to know. You cannot replace corn oil with honey. You can use other type of oil like sun flower or canola.


  6. Marge

    Hi, I am baking your recipe right now but I noticed too late. :), you have a baking soda listed on your ingredients but you did not mention it on the instructions on when to put the baking soda. 🙂 whats gonna happen to the cake without the baking soda? Ahh. That remains to be seen. 😦 till I finished baking the cake..


  7. Ela A. Sy

    Hi Jeannie! I tried your cake for the first time and I must admit I’m a bit apprehensive with the waterbath and tang mian method. But I pulled it off! It’s meltingly delicious! The kids love it!


  8. GE

    Hi, Thanks for sharing your recipe. I used 1.5 the ingredient for 9 inch round cake. Turn out quite well except a little bit dry. Maybe i used 160 degree for 65 min. Anyway i half it the next morning and added durian flesh with dollap of fresh cream. All good. This recipe is definitely a keeper 🙂

    Liked by 1 person

  9. Janice Chin

    Hi Sifu, no.5 when u say remove the water and return cake into switched off oven and continue baking for another 10mins, means we hv to on the oven to bake for another 10mins? Or no need switch on, just put the cake into switch off oven and let the cake sit in there for 10 mins?


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