Butter Sponge Cake
A classic butter sponge cake with a light, airy texture and rich buttery flavor. Perfect for special occasions or everyday treats, it pairs beautifully with frosting or fresh fruit. Its tender crumb and subtle sweetness make it a versatile dessert that appeals to all ages.
Ingredients
Instructions
- Beat egg yolks and sugar until fluffy; add scalded milk and vanilla, beating constantly.
- Add sifted flour and baking powder; fold in melted butter or margarine.
- Pour batter into three well-greased 9-inch layer pans.
- Bake at 350°F for 30 to 40 minutes.
- Ice cake with your favorite frosting.
Tips & Substitutions
For a lighter texture, ensure that you beat the egg yolks and sugar until they are very fluffy. If you don't have scalded milk, you can substitute it with room temperature milk and add a tablespoon of melted butter for richness. Consider adding a pinch of salt to enhance flavor, or experiment with almond extract instead of vanilla for a unique twist.
Serving Suggestions
This butter sponge cake is delicious on its own but can be elevated with a layer of French Vanilla Icing or fresh berries. It pairs beautifully with a cup of tea or coffee for a delightful afternoon treat. For a more indulgent option, consider serving it alongside Peppy Cheese Dip for a savory balance.
Storage & Reheating
Store leftover butter sponge cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Sponge Cake contains roughly 421 calories, with 7g protein, 49g carbohydrates, and 12g fat. It is an excellent source of vitamin C (26% of the Daily Value), calcium (24% of the Daily Value), and iron (23% of the Daily Value), and a good source of protein and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can experiment with cake flour for an even lighter cake. However, if you use whole wheat flour, the texture may become denser, so consider mixing it with all-purpose flour for the best result.
What should I do if my cake sinks in the middle?
A sinking cake may indicate that it was underbaked or the oven temperature was too low. Ensure you follow the baking time closely and check for doneness by inserting a toothpick in the center; it should come out clean when fully baked.
Can I freeze this butter sponge cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil before freezing. It can be stored for up to three months. Thaw in the refrigerator overnight before serving to maintain its moisture and softness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).