Butter sponge cake: The perfect foundation for rich desserts
This is not your typical sponge cake. Thanks to a special addition, it is slightly denser and slices easily into multiple layers. This type of cake is perfect when planning a cake with buttercream or a mascarpone-based cream. Want to prepare a dessert for an autumn birthday celebration? I recommend this recipe.
The sponge cake is the foundation of many cakes and layered desserts. In the fall, we often prepare slightly richer creams based on butter or mascarpone for these treats. A slightly "heavier" sponge cake works well for such desserts.
Is a butter sponge cake difficult to make?
A sponge cake is an extremely simple bake. After all, it's just eggs, flour, and sugar in its basic version. However, it's worth adding a little fat if you don't want it to be as light as a cloud and wish for it to hold a richer cream well. Butter works best, as it also makes the sponge cake moister and prevents it from drying out too quickly. Baking powder is also added to this type of cake, which is unnecessary in the classic version.
Key ingredients of sponge cake
Eggs: They should be as fresh as possible and at room temperature. Take them out of the refrigerator earlier, and if you forget, soak them for about 20 minutes in warm water. Room-temperature eggs whip much better, and proper whipping is crucial for the success of the sponge cake.
Flour: It's best to use delicate cake flour for the sponge. It also needs to be aerated. Potato starch is also important.
Sugar: Fine sugar works well for the sponge cake. It should be granulated without lumps. Avoid using powdered sugar, honey, stevia, or brown sugar, as they won't yield good results. Only white sugar stiffens the eggs, which benefits the sponge cake.
Butter: Choose the best quality butter. Melt it and then let it cool.
Butter sponge cake
Ingredients:
- 5 eggs
- ¾ cup of fine sugar
- 1 cup of cake flour
- ⅓ cup of potato starch
- 1 teaspoon of baking powder
- 3 tablespoons of butter
Preparation method:
- Melt the butter and let it cool. Separate the egg whites from the yolks.
- Lightly beat the egg whites. Add half of the sugar to them. Beat the egg whites with a mixer on high speed until stiff peaks form.
- In a separate bowl, beat the yolks with the remaining sugar into a fluffy mass.
- Combine the yolks with the liquid butter and mix quickly. Gradually sift the flour, potato starch, and baking powder into the mixture. Mix the batter just until the ingredients combine.
- Gently fold the egg white foam into the batter.
- Line a 23 x 23 cm baking pan with parchment paper. Pour the batter into the pan and place it in an oven preheated to 175°C (350°F). Bake for about 45 minutes.
