Butter sponge dough
Description
Perfectly pairs with tea and coffee. The main difference between sponge cake dough with butter and sponge cake without butter, for example made with sour cream, is that the butter sponge turns out more tender, doesn't dry out in the oven, and crumbles less. In my opinion, this makes almost no difference in flavor. You can either decorate the finished sponge cake or enjoy it as is. Usually, I slice the butter sponge cake horizontally, spread it with whipped cream or custard, and top it with berries. Such a cake should be chilled before serving. Serve with tea or coffee.
Instructions
- 1
Step 1
Separate the egg whites from the yolks. Pour the whites into a deep container and beat until thick foam forms. I use a mixer for 2-3 minutes.
- 2
Step 2
Add sugar to the egg yolks and beat until white. Add vanilla. With a spoon, add 2/3 of the egg whites and mix.
- 3
Step 3
Add flour to the egg yolks and mix. Then add the remaining egg whites. Mix from the bottom up.
- 4
Step 4
Melt the butter in a double boiler, then add it to the eggs. Mix thoroughly once again.
- 5
Step 5
Preheat the oven to 180 degrees. Grease the baking tray with butter. Pour the batter into the pan and bake for about 35-40 minutes.