Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, Baked Goods, Cakes, Comfort Food, Desserts, Easter, The Lazy Way To Cook, Weekend Fun
Yields or Serves:
Tags:
Butter Sponge Cake
Serve this Butter Sponge Cake with a good quality Darjeeling tea.
INGREDIENTS
¾ Cup Softened Unsalted Butter
¾ Cup Sugar
3 Large Eggs
1 ½ Cups Unbleached Flour
1 Teaspoon Vanilla Extract
1 ½ Teaspoons Baking Powder
Raspberry Jam
Confectioners’ Sugar For Dusting
Preheat the oven to 350° F. Butter and flour an 8 inch round cake pan. In a medium sized bowl cream the butter and sugar, using an electric mixer, until light and fluffy. Add the eggs one at a time, adding 1 tablespoon of flour with each egg, and beating after each addition until well combined. Stir in the vanilla. Sift the remaining flour and the baking powder into a medium sized bowl. Stir the dry ingredients into the butter mixture until blended. Pour the batter into the prepared pan, spreading it evenly. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 5 minutes. Invert the cake onto the wire rack and let it cool completely. Using a serrated knife, cut the cake horizontally into two layers. Spread the raspberry jam over the bottom layer, and then top with the remaining layer. Place a doily over the cake and sift a dusting of confectioners’ sugar over the top. Remove the doily and serve. Serves 6