This butter sponge cake is super delicious and easy to make. It stands out for being moist and having a very soft texture. You'll always surprise your guests with this recipe—it's perfect for tea time and can also serve as a base for improvising a great cake. I don't think there's just one recipe for this type of sponge cake, as it's such a classic, and I'm sure each of you has your own version....
Chefadora AI has the answer - timers, swaps, step-by-step help.
Beat the butter, which should be at room temperature, with the sugar until it forms a creamy mixture.
Add the eggs one at a time, beating well after each addition until fully incorporated into the cream.
Add the vanilla extract and mix.
Gradually add the flour and milk, alternating between the two. Start with a bit of flour, mix, then add a bit of milk, mix again, and repeat until all the ingredients are combined, finishing with the flour.
Grease and flour a cake pan. Pour the batter into the prepared pan.
Bake in a preheated oven at 180°C (350°F) for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool before serving.
Ensure the butter is at room temperature for easier mixing and a smoother batter.
For a citrusy twist, add orange or lemon zest to the batter.
Experiment with dry spices like cinnamon or nutmeg for a unique flavor profile.
Use a toothpick to check if the cake is done; it should come out clean when inserted in the center.
Let the cake cool completely before slicing to maintain its structure and texture.
Can I use all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of flour.
Can I substitute the butter with oil?
Yes, you can substitute butter with an equal amount of vegetable oil, but the texture and flavor might differ slightly.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months.
What size cake pan should I use?
A standard 9-inch round cake pan works well for this recipe.
