Butter Sponge Cake. This recipe gives a light buttery taste, a delicate texture, not overly sweet, non-oily even on the next day. Certainly not dry.
This moist butter cake is so simple to make and perfect for an afternoon tea or coffee.
Recipe adapted from Enne Ty -Original recipe using 6 eggs & 60 mins baking time on 7" or 8" square pan.
Made a smaller cake by reducing the amount of ingredients.
Ingredients : (Baked in 7" x 3" round pan)
(A)
4 Egg Yolks
26g Castor Sugar
133g Butter, melted & cooled
1/4 tsp Vanilla Extract
(B)
4 Egg Whites
80g Castor Sugar
1/8tsp Cream of Tartar
(C) Sift together
113g Self Raising Flour
1/8 tsp Salt
Step by Step:
1. Whisk yolks and sugar from A till fluffy. Add melted butter and vanilla extract. Set aside.
(Do not add flour until your meringue is ready)
2. Whisk B till firm peaks.
3. Add flour (C) into mixture (A) and mix. Batter will be sticky at this stage.
4. Add 1/3 meringue to loosen the gluten. Continue to fold in the remaining meringue 1/3 at a time.
5. Pour into lined tin tapping the bowl as you pour to release trapped air. Shake the tin to level the batter.
6. Baked at preheated oven 160C at 2nd lowest rack for 40 mins or till golden brown. (insert a skewer it the cake and if it emerges cleanly it is done)
Note to self : (I'm baking at 150C at lowest rack using fan mode)
7. Let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.
(slightly over-bake (few minutes past the 40 mins baking time), that's why it got a lil bit cracked)
8. Cut in slices & enjoy!!
Happy Baking...