Butter Sponge Cake with Ombre Frosting

by - July 19, 2017

Butter Sponge Cake with Ombre Frosting!

May was busy month for me as there are 3 members of our family with a birthday. I was very happy for the opportunity to bake for them. I enjoy the opportunity to practise. Even though the result may not be quite shop perfect, it can be appreciated as home made. This cake was for our sweet little niece.

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 Jeannie Tay Blog with some modifications.


105g salted butter
150g all purpose flour (shifted)
½ tsp baking powder (I used Clabber Girl Double Acting Baking Powder)
7 egg yolks (from big size egg, around 60g)
105g fresh milk
1 ½ tsp vanilla extract

7 egg whites
110g caster sugar
½ tsp cream of tartar

Utensil : Two 5 inch round pan, greased the sides and line the bottom.


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 the 2 prepared round tin and tap tin 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.



225g butter (at room temperature), cut into large pieces
1 tsp vanilla extract
450g icing sugar, sifted
½ tsp salt
1 tbsp heavy cream (optional)

Pink colouring
Small white pearls
Big Pink Pearls


1.  In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture.

2.  Add the icing sugar, vanilla extract and salt. Mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed.

3.  Increase the speed to medium and, with the mixer running, add the cream.

4.  Increase the speed to high and whip the buttercream until very smooth, light, and a good spreading consistency. Adjust the consistency if necessary by adding a bit more icing sugar or cream.


Please refer to this video.

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