Butter Souffle Sponge Cake



Butter Souffle Sponge Cake

Batter enough for a 9″ round or 8″ square pan
2 eggs (65g)
6 egg yolks
2 tsp vanilla extract
70g unsalted butter
pinch of salt
120g all purpose flour (can use cake flour)
100g full cream milk

6 egg whites
140g fine castor sugar
1/2 tsp cream of tartar

Yummy and cottony soft!


Line the bottom of the pan and grease the sides well.

1. Preheat oven to 160C.
2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.
3. Melt butter in a saucepan, using low heat, then add all the sifted flour (mix the salt into the flour)and cook through. Mixture will be lumpy at this stage. Transfer to a mixing bowl and add the milk and mix until blended. Next, slowly add the egg yolk mixture, stirring with a spatula or whisk until a smooth batter is achieved. Strain batter and put aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and firm peaks form.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, scrap the top as level as possible and bake in a water bath for 90 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely before slicing.

Notes: used Smeg oven baked at 160C (no fan)/30 minutes, 140C/60 minutes.




27 thoughts on “Butter Souffle Sponge Cake

  1. Ai Lin

    Hi Jeannie,

    I tried baking this cake just now. I used 8″ removable pan wrapped with 3 layers of aluminium foil for the waterbath. It was rising nicely but I guess the batter was too much for 8″. It kind of shrunk slightly and the base was like not baked thru. Why is it so?

    Liked by 1 person

    • jeannietay

      this recipe is for 9″ round pan or 8″ square as stated. After the cake is cooked, remove from oven and unmold as soon as the cake has pulled away from the cake pan. Then put back into the oven to dry the sides with the residual heat.


      • Ai Lin

        Hi Jeannie,

        Thanks for your reply. You mentioned I may have overbeat the meringue. I beat it till just firm peaks. It should be ok at this stage right? Ok, I will try again using 9″ pan.


  2. Alivia

    I had just bake this cake, it rise nicely and round but shrink and wrinkle a lot on the top. Is it sudden change of temperature that causing it? I also didn’t level the batter.


  3. Cheshta Thapar

    My cake sunk in the middle and became flat as soon as I removed it from the oven . Why did this happen ? Nevertheless ,Tastes great !


    • jeannietay

      You may have overbeat the meringue and using high temperature causing the cake to rise too fast. Use slightly less stiff meringue and reduce the temperature. Do some experiments until you find the best timing and temperature for this cake.


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