Butter Sponge Cake

Butter Sponge Cake

Butter Sponge Cake

Serve this Butter Sponge Cake with a good quality Darjeeling tea.


¾ Cup Softened Unsalted Butter

¾ Cup Sugar

3 Large Eggs

1 ½ Cups Unbleached Flour

1 Teaspoon Vanilla Extract

1 ½ Teaspoons Baking Powder

Raspberry Jam

Confectioners’ Sugar For Dusting

Preheat the oven to 350° F.  Butter and flour an 8 inch round cake pan.  In a medium sized bowl cream the butter and sugar, using an electric mixer, until light and fluffy.  Add the eggs one at a time, adding 1 tablespoon of flour with each egg, and beating after each addition until well combined.  Stir in the vanilla.  Sift the remaining flour and the baking powder into a medium sized bowl.  Stir the dry ingredients into the butter mixture until blended.  Pour the batter into the prepared pan, spreading it evenly.  Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 5 minutes.  Invert the cake onto the wire rack and let it cool completely.  Using a serrated knife, cut the cake horizontally into two layers.  Spread the raspberry jam over the bottom layer, and then top with the remaining layer.  Place a doily over the cake and sift a dusting of confectioners’ sugar over the top.  Remove the doily and serve.  Serves 6

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