Butter Sponge Cake

IMG_2066

IMG_2068

IMG_2075.jpg

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

Embosser can be purchased from Etsy.com

Ingredients:-

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

Method:

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.

IMG_2070.jpg

51 Comments »

  1. Anna said

    I love your cakes! Where do you get those little stamps at the middle of your cakes ?

    Like

    • jeannietay said

      From Etsy online store, look for embosser

      Like

  2. Ramela said

    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?

    Like

    • jeannietay said

      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.

      Like

      • Ramela said

        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.

        Like

  3. skwong said

    Like the cake Sorry to bother you may I Know what is water bath bake as
    I got no idea. Awaits your reply. Thanks

    Liked by 1 person

    • jeannietay said

      It’s bain marie, means you bake like cheesecake, submerged in hot water.

      Like

  4. KELLY NG said

    Wow Jeannie , i loved your cake…look so great..i can say you are a master of cake..your cake is perfect everytime….

    Like

    • jeannietay said

      erhmm…. only those shown here are pretty haha! I have my fair share of boo boo!

      Liked by 1 person

  5. Sylvia said

    May I ask the baking tin base is fixed or loose type?

    Like

    • jeannietay said

      It’s fixed. Make sure it’s not leaking as sometimes there are defects.

      Like

  6. Lesley said

    You r my idol….love your recipe very very much.

    Like

  7. Lesley said

    You use cake stensil for the nice icon on centre of your cake ?

    Like

    • jeannietay said

      no, that’s a cake embosser, you can order online at Etsy.com

      Like

  8. Pei Leng Lee said

    Why need to mix 2/3 flour with melted butter.?tq

    Like

    • jeannietay said

      To reduce gluten in the flour and make the cake softer. You can omit that part if you don’t want to do that.

      Like

  9. May said

    Hi, can i know what is AP flour?

    Like

  10. Selina Tan said

    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?

    Thanks

    Like

  11. Tan said

    Do you need to grease the side of the pan?

    Like

  12. D Ang said

    Hi! What’s the difference in the textures of your sponge cake, your souffle spongecake and your sponge cheesecake?🙂

    Like

    • jeannietay said

      Why don’t you try all 3 and find out for yourself?:D

      Like

  13. Nichole said

    can this cake be stacked??

    Like

    • jeannietay said

      Can be stacked but do not use fondant to cover

      Like

      • Yan.M said

        If stacking this cake, would you recommend using swiss meringue buttercream as frosting and between layers?

        Liked by 1 person

      • jeannietay said

        Yes why not

        Like

  14. Fanny said

    Hi, can I bake this cake in advance, wrap and freeze it?

    Like

  15. Ling said

    Hi Jeannie, love your recipes. Could you advise how can i tweak your recipe to fit an 8 inch cake pan? Thanks.

    Like

    • jeannietay said

      multiply all ingredients by 1.3

      Like

      • Hi Jennie, how about the eggs and the baking powder and cot? Can you please guide me. Thanks

        Like

      • jeannietay said

        I did say all ingredients. If you get decimal point, just round up.

        Like

  16. Mallie said

    Hi, I would like to know if firm peak of the egg white is the same as stiff peak. Thank you

    Like

    • jeannietay said

      It is slightly less stiff with a small curve on the tip.

      Like

  17. Vivianflygirl said

    where do you get those striped cupcake cups?

    Like

    • jeannietay said

      I am in Malaysia, bought from Bake With Yen

      Like

  18. Sri said

    Hi, the water used to bake, do you use cold water to start with or use boiling water?

    Like

    • jeannietay said

      Hot water, not necessarily boiling hot

      Like

  19. Wendy said

    Is the embosser electric, they have a few types.
    Do you stamp it after baking or before?

    Like

    • jeannietay said

      Mine is manually heat up on stove. Stamp after baking

      Like

  20. Wendy said

    Could you show what the embosser looks like?

    thanks

    Like

  21. Hwee Noi said

    Do we place the cake at the lowest rack for baking?

    Like

  22. Cathycho said

    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?

    Like

    • jeannietay said

      You need to bake it longer. Get a golden crust to avoid dampness.

      Like

  23. […] https://jeannietay.wordpress.com/2016/03/12/butter-sponge-cake/ […]

    Like

  24. @&& said

    Good day, would like to ask what should be the tepm for the eggs?

    Like

    • jeannietay said

      All ingredients at room temperature

      Like

  25. Yan.M said

    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.

    Like

    • jeannietay said

      You don’t have a choice do you

      Like

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: