Butter Sponge Cake (6" round cake)

Tempted by my FB friend Enne Ty's beautiful and smooth Butter Sponge Cake, I followed the recipe and did some small adjustments to the original recipe to suit my oven. Although only 40g of butter was used, the cake was full of butter aroma 😃

Yield: one 6" round cake
Pan size: 6x3" round pan
Baking temperature: Preheated oven at 170℃ with upper heating for 40 minutes, 150℃ with both upper and lower heating for 20 minutes, lowest rack.
The original recipe recommended 160℃ with upper and lower heating for 90 minutes for an 8" round cake. So for 6" round cake, baking duration should be around 60 minutes.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 egg

40g unsalted butter
20g milk

55g top flour/cake flour

20g milk
5g vanilla yogurt (can be replaced by milk)
5g golden syrup/honey
1/2 tsp vanilla extract

3 egg yolks

3 egg whites
pinch of salt
40g caster sugar

Directions

1. Line an 6" round cake pan with parchment paper at the base, and coat the wall of the pan with butter.  Place a grid iron in a 20cm square pan to serve as water-bath later. Set aside.
The grid iron can be bought from Daiso.

2. Mix 20g milk, vanilla yogurt, golden syrup and vanilla extract in a small container. Set aside.

3. Sieve top flour in a bowl and set aside.

4. Heat butter with 20g of milk at low temperature till reaching about 65~70℃. Stir the content occasionally to prevent the melted butter from splattering.
Start to preheat the oven to 170℃ with only the upper heating element, at the same time.

5. Pour the hot butter mixture over the sifted flour from Step 3. Mix into a paste using a silicone spatula.

6. Combine the yogurt-milk mixture from Step 2 to the butter dough.

7. Add in the yolks, one at a time, to mix well into a smooth paste. Set aside.

8. Beat egg whites in a dry, clean and grease-free mixing bowl till foamy. Add in a pinch of salt and about 1/4 of the caster sugar. Continue to beat at high speed using an electric hand mixer, and gradually add in the remaining sugar, till reaching almost firm peak stage. Lower the mixer speed when the egg whites starts to harden.

9. Take about 1/4 of the meringue to mix with the butter batter from Step 7, into a smooth paste.

Pour the latter back to combine with the remaining meringue. Mix into a smooth batter.

10. Pour the batter into the prepared cake pan.

Tap the pan against the worktop to remove any trapped air bubbles.

Pour about 1cm of hot water into the 20cm square pan lined with a grid iron.

Place the cake pan into the water-bath.

11.  Bake at 170℃ with upper heating for 40 minutes, reduce to 150℃ with both upper and lower heating for 20 minutes, at lowest rack of the oven.
The original recipe recommended 160℃ with upper and lower heating for 90 minutes for an 8" round cake. So for 6" round cake, baking duration should be around 60 minutes.

after baking at 170℃ for 40 minutes

At the end of the 150℃ baking for 20 minutes

12. Transfer the cake out of the oven, and close the oven door to keep the heat for drying the cake later.

Drop the cake with the pan thrice to a kitchen towel from a height of about 10 cm. This is to prevent the cake from over shrinking during cooling down.
Let the cake rest in the pan for about 20 minutes, or till the cake pulls away from the wall of the pan.

Remove the pan and let the cake cool down over a wire rack.

You may want to dry the surface of the cake in the warm oven for about 15 minutes. This step is optional.

13. Cut the cake when the cake has completely cool down. Enjoy 😋

Recipe adapted from Enne Ty and Linda Ang's sharing in Facebook Group "Bake the Talk" with great appreciation 😊😊