Butter Sponge Cake

Name: Butter Sponge Cake
Yield: 2110 g
Ingredients: Butter 100 g; Vanilla Bean Extract 5 ml; Salt 5 g; Whole 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
Whole 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 (356°F).
2

Soften the butter at room temperature.
3

Add sugar and cream together.
4

Gradually add eggs and mix well.
5

Sift cake flour and baking powder, then gently fold into the mixture.
6

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

Bake in the oven at 180°C (356°F) for 30-35 minutes.
8

Cool and remove from the pan.

Butter Sponge Cake

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