Hey Darlings! This past week has been an experience and all that I wanted to do today was wake up to a sweet treat. Unfortunately there wasn’t anything sweet in the house so I decided to whip up a small cake that would be just enough for the boys and I. I’ve found that most times when I make big cakes or a massive amount of cupcakes the kids don’t always eat that much so today I made just enough.
The recipe that I decided to try and this was my very first attempt is from the Gottlieb’s Bakery: Savannah’s Sweetest Tradition Cookbook. Gottlieb’s has been my entire families favorite bakery for generations. I recently had a cupcakes from them a week ago and that sweet bug hit me again. I’m sure that you’ve heard many bakers on television talk about “sponge cake” and thats exactly what I made.
A sponge cake is a cake based with flour, sugar, butter and eggs. It is very rare that you will use baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance era. This delicious sponge cake is thought to be one of the first of the non-yeasted cakes. The ingredients are basic and can often times be found in your home. An authentic sponge cake is made with eggs, fat (butter) sugar and flour. It’s a simple process and if followed correctly you will always create the perfect cake.
Today was the perfect Spring Day to whip up this delicious fluffy cake. Needless to say that the entire family loved it. I’ll add some fresh fruit to the next one and make a rich whip cream to add a dollop on top.
Butter Sponge Cake
The Perfect Butter Sponge Cake
- 6 Eggs (Room Temperature)
- 3/4 cup Sugar
- 1/2 tsp Vanilla Extract
- 1 cup All-Purpose Flour (Room Temperature)
- 3 tbsp Butter, Unsalted (Melted and Cool)
Preheat Oven 350 Degrees. Butter and Flour Two 8-inch round cake pans.
Place the eggs, sugar and vanilla extract in the bowl of an electric mixer. Beat at high speed for 10 minutes.
The mixture should make a thick ribbon and be pale yellow in color and the mixture should have doubled or tripled.
Gradually sift the flour into the mixture, using a spatula to fold in thoroughly.
Gradually fold in the butter. The butter is heavy and will sink to the bottom, so be sure to fold in thoroughly.
There should not be an flour lumps or butter streaks. Divide equally into two pans or use a spring foam pan for a layer.
Bake for 25-30 minutes. Allow to cool and transfer to a wire rack.
Add topping of your choice. Sifted Powder Sugar or Fresh Fruit are perfect for the warmer months.
Have you ever made a butter sponge cake? Did you use the same ingredients or did you use cake flour in the place of the all-purpose flour?