BUTTER SPONGE CAKE

Wednesday, 19 July 2017







Butter Sponge Cake!

I have been looking for this recipe for a while and I was very happy to see it shared by Jeannie Tay. This is my first attempt and the surface of the cake did not turn out as nice as what Jennie bakes. This recipe produces a cake with a texture that is soft like cotton. This is a highly recommended recipe!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.



Recipe adapted from Jeannietay's Blog
Yields: 1 square cake (6 inch square pan)

INGREDIENTS:

60g salted butter
85g all purpose flour (shifted)
1/4 tsp baking powder (I used Clabber Girl Double Acting Baking Powder)
4 egg yolks (from big size egg, around 60g)
60g fresh milk
1 tsp vanilla extract

4 egg whites
55g caster sugar (original is 75g)
1/4 tsp cream of tartar

Utensil : 6 inch square or 7 inch round pan, greased the sides and line the bottom. Wrap the pan with aluminium foil so that the water doesn’t get into the pan if spring form pan is used.

METHOD:

1.  Shift flour together with baking powder in a bowl and set aside.

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

3.  Add milk and vanilla extract and keep stirring, follow by egg yolks. Lastly, add in the last portion of flour mixer and mix until smooth. Set aside.

4.  Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).

5.  Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.

6.  Pour the batter into a prepared pan and tap pan lightly to remove air bubbles.

7.  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.

8.  Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.

8.  Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.