Butter Sponge Cake Recipe
Ingredients
| Sifted cake flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Butter | 1⁄4 Cup (4 tbs), melted | |
| Vanilla | 1⁄2 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) (Scalded) | |
| Egg yolks | 6 | |
| Sugar | 1 Cup (16 tbs) | |
| Orange butter frosting | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4721 Calories from Fat 1632
% Daily Value*
Total Fat 191 g294.1%
Saturated Fat 69 g344.9%
Trans Fat 29.2 g
Cholesterol 1242.8 mg414.3%
Sodium 1856.2 mg77.3%
Total Carbohydrates 756 g252.2%
Dietary Fiber 2.1 g8.5%
Sugars 635.8 g
Protein 29 g57.3%
Vitamin A 56.4% Vitamin C
Calcium 64.5% Iron 68%
*Based on a 2000 Calorie diet
Directions
Add butter and vanilla to scalded milk and keep hot.
Beat egg yolks till thick and lemon-colored; gradually beat in sugar.
Quickly add flour mixture; stir just till mixed.
Gently stir in the hot milk mixture.
Pour into greased 9x9x2-inch pan; bake in moderate oven (350°) 30 to 35 minutes or till done.
Cool thoroughly and frost with Orange Butter Frosting.
Cut in squares, center each with walnut half.
Chef
