
Butter-Enriched Sponge Cake

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This cake is sometimes used instead of hot milk sponge cake to make rolled cakes because it has a rich buttery flavor and a finer crumb. Its also flexible and rolls easily. The oven temperature is higher for sheet cakes than it is for layer cakes, because a higher temperature ensures that the cake will cook before it has time to dry out.
ingredients
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serves: 1
8 eggs (separated)
cream of tartar (a pinch) (optional if using a copper bowl)
1 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons butter (melted)
1 1/2 cups cake flour
Confectioners' sugar for sprinkling
Nutrition Facts
Butter-Enriched Sponge Cake
Servings Per Recipe: 1
Amount per Serving
Calories: 2841
- Total Fat: 127.3 g
- Saturated Fat: 69.6 g
- Trans Fat: 3.9 g
- Cholesterol: 1553.5 mg
- Sodium: 1316.4 mg
- Total Carbs: 364.5 g
- Dietary Fiber: 3.5 g
- Sugars: 203.2 g
- Protein: 62 g
preparation

In an ideal world, we'd all have three arms so that we could fold together beaten mixtures while sprinkling over dry ingredients such as flour or sugar. Unless you have a friend who will sift over the dry ingredients while you fold, work in stages by sifting over about one-fourth of the dry ingredients, folding completely, sifting over another fourth, folding again, and so on until all of the flour or sugar has been added.
comments
Mommy_loves_to_cook
May 8, 2012