Esther’s Butter Sponge Cake

Prep Time
1 hr.
Cook Time
40 mins.
Yield
12
Recipe by: James S.

I am 87 years old. My mother would make this cake when I was a little boy every year for my birthday. She would typically make it on a Thursday for eating on Sunday, after church. She would frost the sponge cake with a thick chocolate, that was almost like fudge. It would harden to a thick coating by Sunday. I recommend you do not vary the recipe in any way — it is nearly 150 years old. Enjoy!

Make This Recipe

Ingredients

Cake:

11 Eggland's Best eggs, yolks only, beaten


1 cup scalded half and half, cool slightly


2 cups sugar


1 teaspoon pure vanilla extract


2 ½ cups sifted cake flour


2 teaspoons baking powder (sifted with the flour)


1 stick butter, melted

Chocolate Frosting:

1-16 ounce package of powdered sugar

1/2 cup butter - softened

1/2 cup cocoa

1/4 cup evaporated milk or half-and-half

Preparation

For Cake:

  1. Preheat oven to 350° F
  2. Beat egg yolks with the sugar until fluffy and lighter
  3. Add the slightly cooled half & half and the vanilla
  4. Sift the flour and baking powder together 3 or 4 times
  5. Add sifted flour to the egg mixture
  6. Fold the butter in
  7. Line two round cake pans with parchment paper
  8. Split the mixture between the two pans
  9. Bake at 350° F in oven for about 40 minutes or until a toothpick inserted in center comes out clean
  10. Let cool a few minutes
  11. Loosen sides with a knife and remove from pan
  12. Cool completely
  13. Frost two pieces together, stack and frost cake

For Frosting:

  1. Beat all together. Ice when cooled.

Recipe Notes: This cake can also be made in a tube pan

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 12
Calories 492
Fat 22.4g
Saturated Fat 12.6g
Cholesterol 210mg
Sodium 126mg
Carbohydrates 67mg
Dietary Fiber 1.8g
Protein 10g