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Butter Sponge Layer Cake

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  Cake flour 1 3⁄4 Cup (28 tbs)
  Baking powder 1 1⁄4 Teaspoon
  Eggs 3
  Salt 1⁄2 Teaspoon
  Vanilla 1 1⁄2 Teaspoon
  Fine granulated sugar 1 1⁄2 Cup (24 tbs)
  Butter 1 1⁄2 Tablespoon
  Lukewarm milk 3⁄4 Cup (12 tbs)
  Cocoa filling 1 Cup (16 tbs)
  Whipping cream 1⁄2 Pint

Beat eggs with salt and vanilla until thick and light in color, gradually adding the sugar.
Add butter to luke warm milk; when melted, stir quickly into egg mixture.
Add flour mixture all at once and beat until batter is perfectly smooth.
Turn into two 8-inch cake pans lined in bottom with thin, plain paper, and bake in a moderate oven (350° F.) for 30 minutes, or until cake tests done.
Turn out onto cake coolers and cool thoroughly.
Then spread Cocoa Filling between layers and on top of cake.
Cover sides with stiffly whipped cream, and pipe rest of cream on top, or cover top entirely if desired.
10 servings.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4095 Calories from Fat 1405

% Daily Value*

Total Fat 158 g243.6%

Saturated Fat 93.6 g467.9%

Trans Fat 0 g

Cholesterol 1042.6 mg347.5%

Sodium 1862.2 mg77.6%

Total Carbohydrates 673 g224.3%

Dietary Fiber 106.8 g427.1%

Sugars 328.7 g

Protein 108 g215.4%

Vitamin A 29.3% Vitamin C

Calcium 136.6% Iron 204.5%

*Based on a 2000 Calorie diet

Butter Sponge Layer Cake Recipe