Butter Sponge Cake

Name: Butter Sponge Cake
Yield: 2110 g
Ingredients: Butter 100 g; Vanilla Bean Extract 5 ml; Salt 5 g; Fresh Eggs 900 g; White Sugar 600 g; Cake Flour 500 g

6,229 kcal

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Ingredients

Main ingredients

Butter 100 g
Vanilla Bean Extract 5 ml
Salt 5 g
Fresh Eggs 900 g
White Sugar 600 g
Cake Flour 500 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 994.42 g 65%

Protein 156.78 g 10%

Fat 163.29 g 24%

Serving size 2110g

Cooking steps

1

Preheat the oven to 180°C.
2

Melt the butter in the microwave.
3

Whip the eggs and sugar together until creamy.
4

Add the melted butter and vanilla extract and mix well.
5

Sift in the cake flour and gently fold, being careful not to deflate the mixture.
6

Pour the batter into a pan lined with parchment paper.
7

Bake in the oven at 180°C for 25–30 minutes.
8

Let the cake cool on a wire rack before serving.

Butter Sponge Cake

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