Soft Butter Sponge Cake

This is certainly one of the softest, moist and delicious cakes I have ever tasted. It is so light and buttery with a fluffy texture.

This soft butter sponge cake makes for a delightful dessert and a lovely accompaniment to your tea, coffee or milk.

Soft Butter Sponge Cake

Ingredients:

• 5 tbsp. butter (70g)
• 8 tbsp. milk (56g)
• 4 tbsp. sugar (40g)
• 4 egg yolks
• 12 tbsp. cake flour (96g)
• ½ tsp. sea salt
• 4 egg whites
• ½ tsp. cream of tartar
• 8 tbsp. sugar (80g)

Soft Butter Sponge Cake

Directions:

1. Preheat the oven to 130°C.
2. Butter the sides of two 6-inch round baking pan or 1lb loaf tin and line the bottom with parchment paper, then set aside.
3. In a saucepan, heat the butter over low heat, add in the milk and sugar, then stir until melted.
4. Turn off the heat, add the egg yolks one at a time and beat for 5 seconds, add a pinch of sea salt then sift in the cake flour and whisk until smooth.
5. In a separate bowl, whisk the egg whites until foamy then add in cream of tartar and sugar a little at a time beating after each addition until its thick and forms stiff peaks.
6. Fold the egg white mixture into the egg yolk batter until well incorporated.
7. Transfer the mixture into the prepared baking tins and use a spatula to smooth the surface. Use a large baking pan as a hot water bath, then bake in the oven for about 40-45 minutes.
8. When done, allow the cakes to rest in the oven for at least 15 minutes until the oven temperature drops to 50°C, then remove from the oven and allow to cool completely.
9. Serve and enjoy.