Butter-Enriched Sponge Cake
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.
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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
Servings Per Recipe: 1
Amount per Serving
- 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
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.