Butter Sponge Cake

Butter Sponge Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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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


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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