Recipe For Delicious ButterCream Sponge Cake

For the Cake Layers

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons (1-1/2 sticks) unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 6 large egg whites, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

For the Buttercream

  • 12 tablespoons (1-1/2 sticks) unsalted butter, softened
  • 5 ounces (1/2 cup plus one tablespoon) cream cheese, at room temperature
  • 6 cups confectioners’ sugar
  • 3 teaspoons vanilla extract
  • Pinch salt


For the Cake


  1. Position a rack amidst the stove and preheat to 350 degrees. Shower two 8-inch cake skillet with nonstick cooking splash. Cut two 8-inch rounds of material or wax paper and line the base of each container; splash the paper with nonstick shower. (To quantify the material paper, simply follow the base of the skillet.)


  1. In a medium bowl, whisk together the flour, preparing powder, and salt.


  1. Place the spread and sugar in the bowl of a hard core blender fitted with the oar connection and beat on medium speed for around 5 minutes, or until delicate and light. Beat in the vanilla and almond extricates.


  1. Meanwhile, whisk together the egg whites and drain by turn in a medium bowl until the point that simply joined.


  1. Reduce the blender speed to low and beat in one-fourth of the flour blend, at that point 33% of the drain blend, halting and scratching down the bowl and mixer after every expansion. Beat in another quarter of the flour, at that point another third of the drain blend. Rub once more. Rehash with another quarter of the flour and the rest of the drain blend; rub. At last, beat in the rest of the flour blend.


  1. Scrape the bowl with a substantial elastic spatula. Try not to stress if the player looks somewhat grainy. Empty the hitter into the readied cake dish and smooth the tops.


  1. Bake the cakes for 30-35 minutes, until the point that they are well risen and firm and a toothpick embedded into the middle develops clean. Cool the cakes in the container on rack for 5 minutes, at that point unmold onto rack to complete the process of cooling right side up (keep material paper underneath cake layers so they don’t stick to rack). At the point when cake layers are totally cool, exchange to cake plate and ice with vanilla buttercream. (I constantly flip the base layer of the cake with the goal that the domed side is looking down and contacting the plate. That way, the surface that you’re icing is level and will limit any isolating between the two layers when you put the other layer over it.)

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