best butter sponge cake

locorcoran

I’ve been meaning to re write this recipe for my “Best butter sponge cake” for six years now. Eek. What’s that saying? Good things come to those who wait.

It’s a recipe that was given to me by my grandma Mim years ago, who in turn was given it to her by her good friend and beautiful cook, (the late) Mrs Janet McKinnon.

Below are some of my favourite ways to decorate it but there’s nothing wrong with some plain buttercream.

A simple yet effective way to decorate the cake – all you need is some buttercream and dehydrated lemons.
Never underestimate the trusty sprinkle. I love long candles too – something about the height of them spark so much joy for me.
I’ll often load the top of the cake up with a giant mound of berries. I do this with chocolates too, in particular the individual Cadbury Twirls and Flakes (leaving them in their wrappers).
My girls absolutely love a lolly cake. Use whatever confectionary you like!
There’s no fancy ingredients here. I love how I always have everything in the fridge and pantry.
Separating the egg whites.
Whisking until stiff. Before “just” mixing through the yolks and vanilla.
Folding the flour into the egg mixture.
Warm butter and milk being whisked in by hand.
Folding together and we’re nearly ready for the oven.

It’s probably the most made cake in this house – I make it for everything. It’s light and fluffy and moist and delicious. Master this and you’ll never need another cake recipe again.

best butter cake

This recipe makes 2 x 20cm round cakes nicely or 20 cupcakes.

4 x eggs
1 + 1/4 cups of white sugar
2 x cups of self raising flour, sifted
1 x cup of milk
60 grams of butter
1 x teaspoon of vanilla extract
A pinch of salt
Canola oil spray, to spray the cake tins
~ Add two tablespoons of sifted cocoa to turn it into a chocolate cake ~

butter cream icing
200 grams of butter, softened
3 x cups of icing sugar mixture, sifted
2 x tablespoons of milk

  • Preheat the oven to 160℃ fan forced and line two round 20cm cake tins really well with canola oil spray and baking paper.
  • Seperate the eggs, placing the whites into a large bowl of a stand mixer (reserving the yolks). Beat until soft peaks form.
  • Gradually add the sugar, beating well until stiff peaks form. You should be able to turn the bowl upside down over your head and the mixture shouldn’t budge.
  • Add the egg yolks and vanilla extract and mix until just combined. Don’t over mix here.
  • Sift the flour and salt and then gently fold into the egg/sugar mixture (I use a spatula to do this). You don’t want to overmix here and lose all of that lovely air that you’ve just created in your mixture.
  • In a microwave safe jug or bowl, add the butter and milk to heat through until melted and hot.
  • Now pour the hot liquid into the cake mixture and whisk together gently using a hand whisk.
  • Divide the batter between the prepared tins, using a spatula to get every last drop of the mixture out.
  • Bake for approximately 30 minutes or until cooked through and slightly browned on top. The cake is cooked when it bounces back when you press it gently in the middle.
  • Turn the cakes out on to a wire rack to cool completely before icing.

To make the butter cream – add 200 grams of softened butter to a stand mixer and mix until pale in colour. Gradually add the sifted icing sugar mixture to the butter whilst continuing to mix (although turn it down low when adding the icing sugar so as not to make too much mess), adding the milk to bring it all together.

Lo’s tips

  • You can freeze the cakes for up to 3 months by wrapping them tightly in cling wrap before freezing them laying flat.
  • I prefer to use icing sugar mixture as opposed to straight icing sugar as it is easier to sift and doesn’t clump together like straight icing sugar does. If you only have straight icing sugar – no problems, use that.

Leave a comment