Butter spongecake

This light spongecake can be used as basis for so many cake variations, and goes well with tea or fruits. I used it as a basis for Victoria spongecake, Swedish cake Prinsesstarta, with butter-cream icing, apricot glaze and just simply with powdered sugar on top. It is simply delicious and must-have in your recipe book. 


4 eggs (separated and at room temperature)

2 tsp vanilla extract

4 tbs butter (melted and cooled)

2/3 cup granulated sugar+ 2 tbsp

pinch of salt

3/4 cup flour


Butter and flour 9 inch cake pan and set it aside. Preheat oven to 350F.

Gradually beat 2/3 cup sugar into the egg yolks, add the vanilla, and continue beating till the mixture is thick, pale yellow, and forms the ribbon on top. Set it aside.

Beat egg whites and salt together in separate bowl until soft peaks forms. Gradually add 2 tbsp of sugar and beat until stiff peaks forms. Scoop 1/4 of the egg whites over the top of egg yolks mixture, then immediately sift one forth of the flour and gently fold in until partially blended. Be careful not to over mix or batter will deflate.

Then add one third of remaining egg whites and one third of remaining flour and gently fold in. Repeat the step two more times. When mixing in the last one forth of the egg whites and flour, add melted butter. I usually take a spoon full mixture to separate small bowl and fold in butter (omit milky residue at the bottom). Then i return this mixture to the rest of the batter.

Turn the batter into prepared cake pan and bake for 30 to 35 minutes or until toothpick comes out clean when inserted.

Let cake stand for 5 minutes. It will sink slightly and shrink away from the edges of the pan. Reverse on cake rack and let it cool completely.

When in rush, I just simply serve it with fresh whipped cream and fresh strawberries 🙂

Thank you.





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