Light and Buttery Sponge Cake

    Light and Buttery Sponge Cake

    (855)
    71saves
    50min


    787 people made this

    About this recipe: A delicious cake that is easy to make. It's highly versatile and makes a fantastic base for birthday cakes, wedding cake or cupcakes. Decorate with your favourite icing.

    Ingredients
    Makes: 1 20x30cm cake

    • 350g plain flour
    • 6 tablespoons cornflour
    • 4 teaspoons baking powder
    • 3/4 teaspoon salt
    • 4 egg whites
    • 300g caster sugar, divided
    • 175g butter
    • 250ml milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Sieve together flour, cornflour, baking powder and salt three times.
    2. In a mixing bowl, beat egg whites until foamy. Add 100g sugar gradually and continue beating only until egg whites form soft peaks.
    3. Cream butter. Gradually add remaining sugar and cream together until light and fluffy. Add sieved ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavourings. Fold in egg whites until well incorporated. Spread batter into a parchment-lined 20x30cm tin.
    4. Bake at 180 C / Gas 4 for 30 to 35 minutes. Cool cake in tin 10 minutes, then remove from tin and transfer to a wire rack to finish cooling. This cake may also be baked in two 23cm round tins for 30 to 35 minutes or in three 20cm round tins for 25 to 30 minutes.
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    Reviews & ratings
    Average global rating:
    (855)

    Reviews in English (855)

    by
    0

    THIS SPONG IS BRILLLLLLLLLL  -  02 Oct 2012

    by
    1450

    This recipe is awesome! Thank you Carol. I read all of the reviews and was concerned about how this would turn out. I, like some other reviewers consider myself a A+ baker, especially cakes. So, I would have felt bad if this didn't turn out well. But, I noticed that many others had success and I thought surely I could use their suggestions. I wrote out all of the suggested adjustments to this recipe and did those, and it tastes...well, heavenly! If you don't want to go through all the reviews, here's the adjustments... Use 1&1/2 cups of milk instead of just one. Wait till the other ingredients are mixed before you make your meringue, and then fold it in rather than beat it. I also made a few other adjustments to make mine low fat. I used skim milk, and light butter with canola. I made 24 cupcakes and they are wonderful! Note that the batter seems thin, but it makes up moist wonderful cupcakes. Also, do make sure to notice that you are suppose to sift the flour first, then measure and add baking powder and salt, then sift all together three times. I'm wondering if some of the other reviewers didn't notice that you were suppose to sift the flour before you even measure it out to add the baking powder and salt. It could have been the difference. I hope you decide to make this recipe!  -  10 Jun 2006  (Review from Allrecipes US | Canada)

    by
    362

    While white and yellow butter cakes can have a tendency to be dry, this was not the case here. This is a beautiful light and fluffy, MOIST white cake. I don't know if it was necessary or not, but I added an extra 1/2 c. of milk as other reviewers suggested. I will be curious to try this recipe with the amount called for next time, to compare. Thanks for sharing this "heavenly" white cake recipe!  -  06 Apr 2008  (Review from Allrecipes US | Canada)

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