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)


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.


  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.
  9. 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.

Bake With Paws


  1. What do you mean by 60 g of milk? Or do you mean 60 ml of milk?

    Great recipe by the way!

    • Thank you:) The original recipe asked for 60g of fresh milk. I did measure and it is same as 60ml fresh milk. I hope it helps.

  2. For the method item 7, do you mean after baking period for 70 minutes, remove water and return cake to oven with switch off condition and continue let the cake at 10 minutes. That means baking period only 70 minutes.
    If I am using 7″ X 7″ X 2.5″ baking pan, how to calculate the ingredient.
    I hope you can reply me and thank you very mush

    • Hi, thank you for your interest in this recipe. Yes, after 70 mins remove water bath and return cake (cake in the tin) into switched off oven to continue baking for another 10 minutes. The baking time stated is just a guideline. Some oven may take slightly more or less. If you are using 7 X 7 inc pan, then the baking time should be less as the surface is bigger. You may want to try 60 mins first, if still not turning golden brown then bake longer. I hope this answers your questions. Thanks

      • Thank you for your feed back, may I check with you if I am using 7″ X 7″ X 2.5″ pan, how much quantity would have to add in the ingredients.

        Thank you.

        • My pleasure:) This is my first attempt of baking this cake. The orginal recipe baked by Jennie is using 7″ round pan.
          You may want to add 1.17 times more of all the ingredients. 7/6 = 1.17
          I have not tried the 7″ square pan yet and I am not sure the above calculation work.
          Do you have 7″ round pan? If yes, you may want to bake in 7″ round pan.

    • Thank you for suggesting. I think I am still away far behind. I need more follower first. Thanks

    • Hi, It means drop the cake with the pan on at a height of about 10 cm onto the table top. Do it immediately removing from oven. I hope this helps.

  3. Just found you and want to be notified of new posts (I checked below).
    You are very inventive and I can’t wait to see more.

  4. Hi, I have tried to bake this recipe for three times. Both 1st and 2nd time failed due to water sipped in to removable base pan. And the centre sunk. I thought the reason was because of water sipped in to the batter.
    3rd time i was using the non-removable base pan. No water sipped in of course. But i get a centre sunken cake at the end. I followed through the temperature and timing strictly but still fail…
    Hope you can give me some advice.

    • Sorry to hear this, Chloe.
      It sunk during baking or after removing out from oven?
      Please remove from the oven and drop the pan onto a table top few times to prevent cake from sinking. Unmould the cake immediately and should not leave the cake in the pan for cooling.
      I hope it helps.

  5. Hi! I want to try this one but I have a question and I hope you can help me.

    1) will the recipe works for an 8 inch pan?
    2) can I use this for cakes like strawberry shortcake?


    • Hi, thank you for dropping by.
      I never tried to use this recipe for shortcake. I think you can.

      You may want to try using 5 eggs recipe for 8 inch round pan.

      110g cake flour or all purposed flour
      ½ tsp double action baking powder
      1/4 tsp salt

      5 egg yolks
      1 whole egg (I omitted 1 whole egg recently in my baking and the result no difference)
      67g corn oil
      42g fresh milk
      42g pandan paste (screw-pine leaves paste)

      5 egg white
      67g caster sugar
      ¼ tsp cream of tartar

      Happy baking:)

  6. It’s so tempting to try can you help me with the measurements for 8 inch round pan TIA

    • Hi, thank you for dropping by Bake with Paws. I never tried to bake on 8 inch round pan. You may want to try this 6 eggs recipe as below:

      90g salted butter
      128g all purpose flour (shifted)
      1/2 tsp baking powder (I used Clabber Girl Double Acting Baking Powder)
      6 egg yolks (from big size egg, around 60g)
      90g fresh milk
      1 1/2 tsp vanilla extract

      6 egg whites
      83g caster sugar (original is 113g)
      1/2 tsp cream of tartar

      Happy baking…

  7. I tried once. I kept it in fridge and the next day it shrink into shorter height. It taste more condense also. Do you know why? I did do the drop 10cm height after bake. Hope can answer my queries. Thanks:)

    • Hi, thank you for trying this recipe. Please try to cool the cake in the oven with door open instead. Keep in the fridge only after cooling down. The sudden change of temperature may cause the cake to sink more. Thanks

  8. When i adding the sugar to the foamy egg white, the texture of the egg white change to be liquid. What is the problem?

    • Hi, thank you for dropping by and trying this recipe. It could be because there is a trace of egg yolks in the egg white. Please make sure there is no egg yolks or water. Thanks

      • Thank you for replying my comment 🙂
        Which one is good: fresh milk or milk powder? Because when i using the fresh milk, the result is not good like the picture 😅

        • Hi dear, If you have tried milk powder and it worked better for you, please go ahead and use milk powder. It doesn’t really matter. I am learning one new thing from you now. I will try to use milk powder next time. Happy baking:)

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