Perfect autumn treat: How to make a buttery sponge cake
This is not a classic sponge cake. One addition makes it slightly heavier and slices well into multiple layers. This type of cake is perfect when planning a cake with buttercream or a mascarpone-based cream. Want to prepare a dessert for autumn birthday celebrants? I recommend this recipe.
11:13 AM EST, November 8, 2024
Sponge cake is the foundation of cakes and many-layered desserts. In the fall, we often prepare slightly richer creams based on butter or mascarpone. A slightly "heavier" sponge cake works well for such desserts.
Is a butter sponge cake difficult to make?
Sponge cake is an extremely simple bake. After all, in its basic version, it's just eggs, flour, and sugar. However, it's worth adding a little fat if you want it to hold richer cream well and not be as light as a cloud. Butter works best. It also makes the sponge cake more moist and prevents it from drying out too quickly. Baking powder is also added to such a cake, which is unnecessary in the classic version.
Key ingredients of sponge cake
Eggs. They should be as fresh as possible and at room temperature. Take them out of the refrigerator earlier, and if you forget to do so, soak them for about 20 minutes in warm water. Room-temperature eggs whip much better, and proper whipping impacts the success of the sponge cake.
Flour. It's best to use delicate cake flour. Additionally, it needs to be aerated. The addition of potato starch is also important.
Sugar. Fine granulated sugar works best; it should be without the smallest lumps. Avoid powdered sugar. It's better not to attempt baking the sponge cake with honey, stevia, or brown sugar, as it won't turn out well. Only white sugar will stiffen the eggs, which benefits the sponge cake.
Butter. Choose the best quality butter. Melt it and then let it cool.
Butter sponge cake
Ingredients:
- 5 eggs
- ¾ cup of fine sugar
- 1 cup of cake flour
- ⅓ cup of potato starch
- 1 teaspoon of baking powder
- 3 tablespoons of butter
Preparation method:
- Melt the butter and let it cool. Separate the egg whites from the yolks.
- Lightly beat the egg whites. Add half of the sugar. Beat the egg whites with a mixer on high speed until stiff peaks form.
- In a separate bowl, beat the yolks with the remaining sugar into a fluffy mass.
- Combine the yolks with the liquid butter and quickly mix. Gradually sift in the flour mixed earlier with potato starch and baking powder. Mix the batter just until the ingredients combine.
- Gently fold the egg white foam into the batter.
- Line a 9x9-inch baking pan with parchment paper. Pour the batter into the pan and place it in an oven preheated to 350°F. Bake for about 45 minutes.
