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Butter Sponge Cake Recipe
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs), melted|
|Milk||1⁄2 Cup (8 tbs) (Scalded)|
|Sugar||1 Cup (16 tbs)|
|Orange butter frosting||2 Cup (32 tbs)|
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
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.