This cake is easy to make and everyone will love it. A tender and delicious sponge cake is topped with a rich, creamy and sweet buttercream icing.
Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!
This recipe makes about 1.3kg icing. You can store in the fridge for several days in a bowl covered with a damp towel to prevent drying.
I just made this recipe for a friend's daughter's high school graduation. It was very easy to make, but did require time. It made a very lovely cake which I filled with raspberry all-fruit preserves and chocolate cream cheese filling. I did use all of the egg yolks; adding them to the creamed butter and sugar. It worked out great! - 22 Jun 2002 (Review from Allrecipes US | Canada)
Makes a very large cake! - 13 Jul 2000 (Review from Allrecipes US | Canada)
I thought this was a great cake. I made it for a party, everyone raved. I did use more yolks than the recipe called for. That's the only change I made. - 18 Mar 2000 (Review from Allrecipes US | Canada)