I was surfing around some of the Facebook groups and see a lot of raves around Butter Sponge Cake. I had this recipe for Old School Butter Cake, which I love! To me, the Old School Butter Cake was moist enough to my liking. Apparently with this Butter Sponge Cake, since it is using roux method, it is supposed to produce an even softer texture and supposed to be more moist.
I tried the cake after baking, it somehow lack that buttery flavor that I would have loved. But the husband tried and thinks that this is good. So I guess, this can be rather subjective!
Butter Sponge Cake (Source: Jeannietay)
60g salted butter
85g top flour
1/4 tsp baking powder
4 egg yolks
1 tsp vanilla extract
4 egg whites
75g caster sugar
1/4 tsp cream of tartar
1. In a pot, heat butter until just bubbly, switch off fire, then add 2/3 of the flour, stirring until smooth.
2. Add milk and vanilla extract and keep stirring. Followed by egg yolks. Lastly, add the last portion of flour and mix until smooth. Set aside while you prepare the meringue.
3. Place egg whites into a stand mixer bowl and beat until frothy before adding the cream of tartar and continue to beat until foamy. Gradually add sugar until firm peaks.
4. Add 1/3 of the meringue into the yolk batter and mix with hand whisk until lightened. Then add another portion and keep mixing until incorporated. Use a spatula to scoop from bottom of pan and fold up to ensure batter are properly mixed.
5. Pour into a bottom lined 7″ pan and baked in water bath at 155C for 70 minutes. Remove water and return cake into switched off oven to continue baking for another 10 minutes.
6. Remove and unmould. If sides are still wet, return to oven to dry in the residual heat for another few minutes.