Butter Sponge Cake

Butter Sponge Cake

烫面牛油棉花蛋糕

Ingredient:
70g butter
56g milk
40g sugar

92g egg yolk (4 egg yolk)
96g cake flour
pinch of salt

140g egg whites (4 egg whites)
1/2 tsp cream of tartar / lemon juice
75g sugar

two 6" OR one 8" round baking pan
(grease with butter and line with parchment paper at bottom and sides)

Method:
1. In a saucepan, heat the butter over low heat, add milk and sugar and stir until melted.
2. Turn off heat, add egg yolks one by one and beat for 5secs after each addition.
3. Add in pinch of sea salt and cake flour and whisk until smooth.
4. Strain the batter for extra smooth.
5. In a separate clean bowl, beat egg whites until foamy and add in cream of tartar and sugar gradually until stiff peak stage (abt 3mins)
6. Fold egg whites into smooth batter until well incorporated.
7. Pour mixture into baking pan and use spatula to smooth the surface.

8. Pour hot water into larger baking pan.
9. Bake using water bath method in preheated oven.
10. 130c, 40mins (2 x 6") OR 160c, 90mins (8")
11. Leave to cool in oven for 15mins and remove from oven.
12. Once cake is cool, remove lining and cut.
13. Any leftover can be covered and kept in fridge for 2 days.

Source : http://yummyeasycooking.blogspot.com/2016/09/homemade-butter-sponge-cake-cooked.html