Old-Fashioned Butter Sponge Cake
This is the kind of simple, honest cake that never goes out of style — soft, fluffy, and subtly rich with butter. I love making this when I want something comforting without any fuss, and it comes together in no time. It disappears just as quickly at the table.
🛒 Ingredients
16 servings
- 400g caster sugar
- 300g all-purpose flour
- 60g unsalted butter, softened
- 3 eggs
- 250ml whole milk
- 1½ tablespoons baking powder
- Butter and flour for the tin
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Directions
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 24cm round cake tin.
- 2
Separate the eggs. Beat the egg whites to stiff peaks and set aside in the fridge.
- 3
In a large bowl, cream the softened butter with the sugar until pale and fluffy. Beat in the egg yolks one at a time.
- 4
Fold in the flour and milk alternately, starting and ending with flour, until you have a smooth, even batter.
- 5
Stir in the baking powder until fully incorporated.
- 6
Using a spatula, carefully fold in the beaten egg whites in three additions, keeping as much air as possible.
- 7
Pour into the prepared tin and bake for 35–40 minutes, until a skewer inserted in the centre comes out clean. Cool slightly before turning out.
💡 Chef's Tip
For extra moistness, swap 50ml of the milk for sour cream or crème fraîche. A teaspoon of vanilla extract or a little lemon zest also lifts the flavour beautifully.
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