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.  Continue reading “Butter spongecake”