Butter Sponge Cake

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BUTTER SPONGE by Enne Ty

Ingredients
Baked in 7″ or 8″ square pan (I baked in an 8″ round with enough batter for 3 more cuppies)

(A)
6 yolks (60g eggs with shell)
40g castor sugar
200g Butter, melted n cooled
2 tbsp Vanilla Extract

(B)
6 egg whites
120g castor sugar
1/4tsp cream of tar tar

(C)
160g SRF
1/4tsp salt
– sift together

Method:

Whisk yolks and sugar from A till fluffy. Add melted butter, and vanilla extract. Set aside

Whisk B till firm peaks.

Add flour (C) into mixture A and mix. Batter will be sticky at this stage. Add 1/3 meringue to loosen the gluten. Continue to fold in the remaining meringue 1/3 at a time. Pour into lined tin tapping the bowl as you pour to release trapped air. Shake the tin to level the batter. (To do the marble effect, pour about 2/3 of batter into baking pan, sift a tablespoon of cocoa powder into the balance batter to mix then place dollops of this batter on top of the original batter in the pan. Ran a chopstick randomly around the batter to create the marble effect. Add smaller dollops on the top of the batter and create surface design.)

Baked at 160 degrees at 2nd lowest rack for 60 minutes or till golden brown. (I baked in a double pan with a little bit of water to prevent cracks.  Baking time is 90 minutes, tent when cake has reached desired colour.)

 

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8 Comments »

  1. Veronica said

    Yammy….thx you

    Like

  2. vonni said

    Ce Jeannie,sorry. 160gr SRF what it is ce? Tqu before

    Like

    • jeannietay said

      SRF = Self Raising Flour

      Like

  3. Grace said

    Jeannie sifu, yolks n sugar need to whisk till ribbon stage?

    Like

  4. mariyani said

    hi, if I use all purpose flour, will it work as well?

    Like

    • jeannietay said

      yes, just remove a tablespoon and replace with corn flour (starch)

      Like

  5. Ling said

    Hi, can i use this cake for celebration cake? Thx

    Like

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